Pecan Pie

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Pecan Pie

**Note: This recipe is done by weight rather than the standard cups, teaspoons and the like. You will need a digital kitchen scale in order to make this recipe. **

480g eggs

300g brown sugar

240g unsalted butter, barely melted

15ml vanilla extract

6g salt

480ml maple syrup or dark corn syrup (I used maple)

480 light corn syrup or glucose (I used light corn syrup)

840g pecan halves (I ended up using about 1/2 this amount because I prefer more filling than pecans – it’s your preference!)

4 unbaked pie shells (I used pre made pie mix from Betty Crocker – but you can easily make your own with AP flour, water, salt and butter)

1. Whisk together the eggs, brown sugar and melted butter. Add the vanilla and salt. Whisk in the maple syrup and corn syrup until well combined. Mine had little chunks of butter in it – this is what it is supposed to look like! It cooks smooth, don’t worry!

2. Place the pecans on the bottom of each pie shell. I just put enough to cover the bottom of the shell, and arranged the pecans as nicely as I could so they would have a nice pattern when they rose to the top!

3. Pour the filling over the pecans. Bake at 325F for about an hour (I started checking it after 40 minutes, and found I had to go until about 60 minutes, and even a bit longer, until it set). Once it jiggles like jello, you know it’s set and can take it out!

Makes 4 9-inch pies