apparently I cook sometimes now?
Current iteration of the Pecan Pie Experiment (adapted off the side of the Karo syrup bottle):
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/2 cup dark brown sugar
1/2 cup cane sugar
1 teaspoon vanilla
2 tablespoons melted butter
1 1/2 cup pecans
1 9-inch pie crust. (It is totally okay to buy a frozen one from the grocery store -- the pastry in this recipe is basically just there to hold the filling together -- but if your nana made you swear to her on her deathbed that you would always use her pie crust recipe, go for it.)
Beat together everything but the pecans.
Add the pecans.
Pour into pie shell. Tear a sheet of aluminum foil into little strips and put them over the exposed edges of the crust, to prevent burning.
Bake 1 hour at 350. Let cool for two hours.
The brown sugar gives it a wonderful dense silky-gooey caramel texture (which also makes it potentially not something you want to serve to formal company; it refuses to leave the tin neatly, and you will end up prying chunks of it out with your serving utensil), and while it's obviously a syrup bomb, the cane sugar keeps it from screaming "SUGARRRRR!" as loudly as white sugar does.
If you don't like, can't eat, or can't afford pecans, leave them out and you will have something that cannot technically be called either shoofly pie or chess pie, but can cause you to eat it with your fingers at three in the morning.
If the trial pie (slightly different formulation) is anything to go by, it improves with keeping instead of going runny, but I can't make promises.
I have a strong desire to see whether adding a bit of salt (or even using salted nuts) would perk it up a little, and the nuts got a little more burnt than I like them, but as it stands, solid A-.
This entry was originally posted at http://thatyourefuse.dreamwidth.org/4992