Tuesday, November 20, 2007

state fair pecan pie

This is an adaptation of the recipe that won the 1996 State Fair of Texas.

1 1/2 cups pecan halves (5 1/2 oz.)
In a pie plate, toast the pecans for 8 minutes, or until lightly browned. Let cool.
1 1/2 sticks cold unsalted butter
1 1/2 cups dark brown sugar
3/4 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons whole milk
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
1/2 teaspoon salt
In a medium saucepan, melt the butter. Add the brown sugar, granulated sugar, corn syrup, milk, flour, vanilla, and salt. Cook over moderate heat just until the mixture comes to a boil. Remove from the heat and let stand for 5 minutes.
4 large eggs
In a heatproof bowl, lightly beat the eggs. Gradually whisk in the hot sugar mixture until thoroughly blended. Mix in the toasted pecans and pour into a pie shell. Bake for about 45 minutes in a 350 oven, or until the center is just barely set and the crust is golden brown. Transfer the pie to a rack to cool completely.