When I needed a recipe for pecan pie, I turned to some of my closest mom-friends for their expert advice. Many of the pecan pie recipes called for dark Karo syrup and the recipe off the side of the bottle. One friend, Lisa, shared her dearly-loved pecan pie recipe and this one looks like a winner!
This recipe is from Mark Bittman’s How to Cook Everything – (yellow edition). Side note: I recommend this book. Nothing I’ve made from it has been bad. And he talks to you about your food choices: cuts of meat, types of coffee, and he gives you options and substitutions. Like the section on Tarts starts with “The Basics of Tarts.”
Anyway, from the book, page 694 (this is a large book, no photos, just info and recipes):
1 pie crust, either store-bought or homemade
2 c. pecans, browned in a dry skillet
1 c. sugar
1/2 c. brown sugar
6 T. (3/4 stick) melted butter
1 T. vanilla
Start by patting the crust into a pie plate and baking it until it’s golden brown. I usually poke the crust with a fork all over to keep it from slumping down in the pie plate.
Coarsely chop half the toasted pecans.
Beat the five eggs vigorously. Blend in sugar, salt, and butter and put into a heavy saucepan. Over medium heat, heat this eggs/sugar/butter mixture until it’s very hot but not boiling. Remove from the heat and stir in the pecans and the vanilla.
Pour this hot mixture into the crust and bake at 375° for 30 or 40 minutes. The pie will be starting to set up and will still jiggle when it’s done.
Cool completely before serving.
If you want to make chocolate pecan pie, add 2 ounces of semisweet chocolate melted into 3 T. of butter to the egg and sugar mixture. Leave out any additional butter from the mixture.