The pecan pie was one of my favorite to bake in this class because I liked the arrangement of pecans on the top of the pie. The pie had pecans on the bottom, and I think the top of the pie added texture, and a nice final look. Knowing nothing about pecan pie before this class, It taught me some the the simplest things just come in the little things in this case, whole pecans.
Pie shell, unbaked (see page 300): 2, 9-in. pies
Filling:
Eggs, whole: 12 oz.
Butter, unsalted, melted: 4 oz.
Corn syrup, light: 1 lb., 8 oz.
Sugar, granulated: 7 oz.
Bourbon: .25 oz.
Extract, vanilla: .25 oz.
Pecan pieces: 11 oz.
METHOD OF PREPARATION:
METHOD OF PREPERATION:
1. Gather all the ingredients and equipment.
2. Scale ingredients.
3. Prepare the pie shells, as needed.
4. Place the eggs in bowl and whisk lightly.
5. Add the melted butter, corn syrup, sugar, bourbon, and vanilla extract to the eggs. Mix well using a
whisk.
6. Place the pecans in unbaked pie shells.
7. Pour the liquid mixture on top of the pecans.
8. Bake in a 425°F (218°C) oven for 15 minutes. Reduce the temperature to 350°F (177°C) and bake until
the filling is set, approximately 20 to 30 minutes
Filling:
Eggs, whole: 12 oz.
Butter, unsalted, melted: 4 oz.
Corn syrup, light: 1 lb., 8 oz.
Sugar, granulated: 7 oz.
Bourbon: .25 oz.
Extract, vanilla: .25 oz.
Pecan pieces: 11 oz.
METHOD OF PREPARATION:
METHOD OF PREPERATION:
1. Gather all the ingredients and equipment.
2. Scale ingredients.
3. Prepare the pie shells, as needed.
4. Place the eggs in bowl and whisk lightly.
5. Add the melted butter, corn syrup, sugar, bourbon, and vanilla extract to the eggs. Mix well using a
whisk.
6. Place the pecans in unbaked pie shells.
7. Pour the liquid mixture on top of the pecans.
8. Bake in a 425°F (218°C) oven for 15 minutes. Reduce the temperature to 350°F (177°C) and bake until
the filling is set, approximately 20 to 30 minutes
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