I am on another sweet streak. Part of the reason for this is: I am withholding all the recipes that I love that should wait for summertime. Why should we be using hothouse tomatoes or corn imported from the other side of the equator when we can get them locally when they're in season? And, while outdoor grilling is possible throughout the year in SoCal, many folks live in climates that aren't barbecue-friendly in March. I'm trying to remain patient by reminding myself that -- Summer cuisine is just around the corner!
Back to sweet pleasures: this pecan pie is out of this world! Well, I suppose any pecan pie is out of this world. It's so simple to make. The only other thing you need to do is to whip up some heavy cream; it's the perfect topping to cut through the sweet density of this pie.
1 single unbaked flaky pie crust (don't use a crumb crust!)
4 eggs
1 cup sugar
1 cup light corn syrup
1/2 T flour
1/4 t sea salt
1 t vanilla extract
1/4 cup butter, melted
2 cups pecan halves
Whipped cream, for serving
Preheat your oven to 350 degrees F.
Line a 9-inch pie plate, or fluted tart pan, with the pie crust. Refrigerate while making the filling. In a medium bowl, beat the eggs with the sugar, corn syrup, flour, salt, vanilla extract, and butter. Fold in the pecans. Pour the filling into the unbaked pie shell. Bake for 50 minutes, or until the center of the filing is set. Cool pie completely on a wire rack. Chill. Cut into wedges and serve with whipped cream.
*For extra decadence, sprinkle the bottom of the crust with about 1/2 cup chopped dark chocolate before pouring in the pecan filling. Mmmmmm!
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