Who Needs Corn Syrup?
Thanksgiving, at least at my house, is not the time for the joy of discovery, but for the pleasure of the familiar. It's all about tradition and so every year we have both pecan and pumpkin pie (and also fallen chocolate soufflee cake for the family pie haters).
The pecan pie recipe I use is one by American food writer extraordinaire, outlaw cook John Thorne. And I like it so much, I'm sticking with it, instead of trying one of the several in my hand-written recipe collection.
|Lyle's Golden Syrup is an excellent replacement for corn syrup.|
But never fear, for in the midst of one of these discussions, someone posted this beauty from John Thorne. I've never looked back. And you won't either. It uses Lyle's Golden Syrup, a delicious sugar syrup made in England, but increasingly available here in the US.
My Pecan Pie
1 well-packed cup full-flavored brown sugar
Scant 2/3 cup golden syrup
2 T dark rum
4 T unsalted butter
1/4 t. salt
2 cups broken pecan meats
9-inch unbaked pie shell
Preheat oven to 350F. In a large saucepan, heat the brown sugar, golden syrup and butter to the boiling point. Stirring constantly and scraping back any foam that clings to the side of the pan, let this mixture boil for about 1 minutes. Remove from the heat and let cool while, in a separate bowl, you beat the eggs until creamy.
When the boiled syrup has cooled somewhat (don't let it get completely cool), beat in the eggs, salt and pecans. Pour into the unbaked pie shell and bake for about 50 minutes. If the crust browns too quickly, make an aluminum foil "crown" and place it atop the crust.
Adding 1/4 to 1/2 cup of heavy cream into the filling before baking makes for a richer, lighter texture.
For a sweeter, lighter pie, add more sugar and fewer pecans; for a denser less sweet pie, add more pecans and use less sugar.