Perfect Pecan Pie

Recipe By : Cooks Illustrated Nov/Dec 1995 p8
Serving Size : 8 Preparation Time :0:30
Categories : Desserts Favorites

Amount Measure Ingredient -- Preparation Method
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1 each baked pie shell -- 9 inch
6 tablespoons unsalted butter -- 1" pieces
1 cup dark brown sugar -- packed
1/2 teaspoon salt
3 each eggs -- large
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups pecans -- 8 ounces

If you want warm pie, cool the pie thouroughly, then cut and warm it in a 250F oven for about twenty minutes.

Toast the pecans and chop into small pieces.

1. Adjust oven rack to center position, and heat oven to 275F. Place pie shell in oven if not already warm.

2. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130F. Remove from heat; stir in pecans.

3. Pour Mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.