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Pecan Pie

This tartlike version of pecan pie, a specialty of the South, is baked in a cake ring, available at baking-supply stores. A nine-inch springform pan will work just as well; just trim the edge of the dough to 1 1/2 inches all around.

  • yield: Makes one 9-inch pie

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Ingredients

  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee to Make One Double-Crust or Two Single-Crust Pies
  • 6 large eggs
  • 1 1/4 cups light corn syrup
  • 1 1/4 cups packed dark-brown sugar
  • 5 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 2 1/2 cups coarsely chopped toasted pecans (about 10 ounces), for filling
  • 2 cups pecan halves (about 8 ounces), lightly toasted, for topping
  • Whipped cream, for serving

Directions

  1. Step 1

    Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to a 13-inch round. Fit dough into ring; trim edges. Freeze 30 minutes.

  2. Step 2

    Preheat oven to 400 degrees. Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles.

  3. Step 3

    Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour. Let cool at least 2 hours on a wire rack. Serve with whipped cream.

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Reviews (3)

  • 11 Dec, 2010

    Easy to follow, delicious to eat!!

    I first made a Pecan Pie following this recipe for a Thanksgiving BBQ and ever since, my friends and family keep requesting me to make it again for other social gatherings!!

    LOVE THIS RECIPE!!

  • 27 Nov, 2008

    Probably the fault of your sprinform pan...
    Try a Kaiser Springform pan

  • 26 Nov, 2008

    This pie leaked all over the cookie sheet when I made it. I'm very disappointed especially since I used so many nuts that are now wasted on a dry pie.