Pecan pie is an important part of every Taylor-family Thanksgiving! Below is James’s favorite recipe, adapted from the classic Joy Of Cooking. Save us a slice!
James’s Favorite Pecan Pie
Made with white sugar and light corn syrup for mild, sweet, buttery flavor. For a dark pecan pie with a caramel-like taste, substitute light or dark brown sugar and/or dark corn syrup.
- Building up a high fluted rim, prepare a baked flaky pie crust in a 9-inch pie pan, preferably glass, glazing with the egg yolk.
- Position a rack in the center of the oven. Preheat the oven to 375°F.
- Spread on a baking sheet: 2 cups pecans, coarsely chopped.
- Toast the nuts in the oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes.
- Whisk until blended
3 large eggs
1 cup sugar
1 cup light corn syrup
5 tablespoons unsalted butter, melted
1 teaspoon vanilla or I tablespoon dark rum
½ teaspoon salt
- Stir in the toasted nuts.
- Warm the pie crust in the oven until it is hot to the touch, then pour in the filling.
- Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 35 to 45 minutes.
Let cool on a rack for at least 1 and a half hours. Serve warm at room temperature with whipped cream or vanilla ice cream. The pie can be made up to two days ahead. Store in the refrigerator, but let warm to room temperature or in a warm 275°F oven for 15 minutes before serving.