The Ultimate Pecan Pie Recipe

My family has been in search of the ultimate pecan pie recipe for years.  It was discovered recently in New Orleans.  Cooking it at such a low temperature for 2hrs.45 min. means that the filling doesn’t slightly curdle and the crust doesn’t burn.  Use the WHITE sugar and corn syrup as it caramelizes nicely during the bake time. 

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Pecan Pie Commander's Palace
--from Commander’s Kitchen
"Pecan Pie is the reason we exercise. This is seriously sweet and seriously New Orleans. In fact, pecan pie, crème caramel and bread pudding are the three all-time classic New Orleans desserts."

Servings: 8

6 medium eggs
1 1/3 cups sugar
1 1/3 cups light corn syrup
1 tablespoon butter – melted
1 teaspoon vanilla extract
1/4teaspoon salt
2 1/2 cups pecan halves
1 9-inch pie crust

Roll out the crust and chill while you make the filling.

Whisk the eggs in a large bowl. Add the sugar, corn syrup, melted butter, vanilla and salt and mix until smooth. Preheat the oven to 250Fº. Scatter the pecans over the chilled crust, and pour the filling over the pecans. Use your fingers to blend gently until the pecans are evenly distributed. Be careful not to tear the dough. Bake for 2 hours and 45 minutes, until the center is set and the crust is golden brown.

TIPS: The pie will rise lightly in the center when it's finished. Don't allow it to rise too much because it can easily overcook, causing a dark filling and a dry cracking pie. Perfect pecan pie should have a golden filling. The secret is long and slow cooking. If you're not positive that the pie is done, turn off the oven and let the pie rest in the oven for 15 minutes. Always be sure your pie pan is clean and that the dough has no holes. Otherwise, the filling will leak and the pie will stick. We NEVER refrigerate pecan pie. You shouldn't either.