July 12 is pecan pie day
King Arthur Flour Lyle’s Golden Pecan Pie This slight twist on pecan pie is more subtly flavored than those made with dark corn syrup. I made a few small changes. This is a great hurry-up pie, as it takes very little time to put together, and it can bake while you fix the rest of the meal. By the time your guests arrive, it should be cooling on the counter and ready to eat after dinner is done. This is a good pie to serve when people starting talking politics. They will eat pie and stop arguing.
- 9″ single pie crust recipe pressed into a 9″ pie pan
- 4 large eggs
- 1 cup Lyle’s Golden Syrup or light corn syrup (234g)
- 1 cup (198g) raw sugar
- 5 tablespoons (43g) melted salted butter
- 1 teaspoon vanilla extract
- 1 1/2 – 2 cups pecans, some chopped and some whole
Mix everything together and pour into pie shell. Bake at 350F for about 45 minutes, but check after 30 to make sure the crust isn’t burning. If it is getting too brown, lightly cover – actually more like a tent – with foil and continue baking until the center shakes a little but isn’t liquid anymore. The pie will continue to cook after you take it out of the oven so don’t leave it too long. Let cool at room temperature for 3-4 hours before you try to cut it, or refrigerate, covered.
If you are trying to impress someone, or don’t care how many calories you eat, serve with heavy cream whipped with a little vanilla and a sprinkle of sugar.