Desserts, Pies and Tarts

Pecan Pie

Par-baked single pie crust
6 Tablespoons butter cut into 1 inch pieces
1 cup dark brown sugar
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1 Tablespoon vanilla extract
2 cups pecans toasted and chopped into small pieces

Pre-heat oven to 375 degrees. Partially bake pie shell for about 6 minutes.
Meanwhile, melt butter in medium heatproof bowl set in a skillet of water maintained at just below a simmer (double boiler method). Once butter is melted, remove the bowl from the skillet of water. Mix in sugar and salt with a wooden spoon until water is absorbed. Beat in eggs, then corn syrup and vanilla. Return the bowl to the skillet with hot water. Stir until the mixture is shiny and hot to the touch. Should be about 130 degrees. Stir in pecans.

Alternate Microwave method: melt butter in microwave, add ingredients as above, but use a metal whisk. Heat mixture to about 130 degrees in microwave by heating about a minute at a time and whisking between each minute.

Once the pie shell is out of the oven, decrease the oven temperature to 275 degrees. Pour Pecan mixture into the hot pie shell. Bake until the center is set, yet a bit soft, like gelatin when gently pressed, about 50 to 60 minutes. Let pie cool completely, at least 4 hours. If you want to serve the pie warm after it has completely cooled and set, place it in a 250 degree oven for about 10-15 minutes, before slicing.