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Tuesday, October 30, 2012

Browned Butter Pecan Pie

1 9-inch unbaked pie shell
1/2 cup unsalted butter
1 cup light corn syrup
1 cup sugar (decrease to 3/4 cup for a little less sweetness)
3 large eggs, beaten
1/2 teaspoon fresh lemon juice
1 teaspoon vanilla
Dash of salt
1 cup pecans, coarsely chopped
Browning the Butter:Heat butter in a small saucepan or skillet over low heat. It will take several minutes. (Please don’t substitute margarine for this delicate operation.) When the solids start to brown, it happens quickly. Be alert. It will smell indescribably fragrant and be a light caramel  color when ready. Remove from heat and allow to cool.
browned butter.jpg
In separate bowl, combine corn syrup, sugar, eggs, lemon juice and vanilla in order listed. Thoroughly blend in cooled, browned butter.
Stir in coarsely chopped nuts. Pecan lovers may want to increase the amount. (If desired, save out a few whole pecans to decorate the top of the pie as shown below.)
Pour into unbaked pie shell and bake at 325 degrees F for 55-65 minutes. When done, filling may be somewhat softer in the middle but it should not be jiggly.
plain pecan pie whole.jpgAllow to cool before slicing so filling will set properly.
Decorating with Chocolate (optional):
Place 1/4 cup semi-sweet or bittersweet chocolate chips in a small zippered plastic bag. Microwave  on HIGH for 1 minute, 15 seconds or until melted. Snip off the tiniest corner of the bag. Squeeze chocolate out of the hole over the pie in the design of your choice. If you want to squirt the leftover chocolate in your mouth, go ahead. It’s our secret.
storyboard pecan pie chocolate decor.jpg
P.S. I like to experiment on a paper plate before I start drizzling over the pie to make sure the size of the hole in my “decorating bag” is right.
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