If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about 20 minutes.
Classic Pecan Pie Ingredients:
One 9" baked pie shell
6 Tbs. unsalted butter, cut into 1" pieces
1 cup packed dark brown sugar
1/2 tsp. salt
3 large eggs
3/4 cup light corn syrup
1 Tbs. vanilla extract
2 cups pecans (8 oz.), toasted and chopped into small pieces
Preparation:
Adjust oven rack to center position, and heat oven to 275 degrees. Place pie shell in oven if not already warm.
Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
Pour mixture into warm shell; bake until center feels set yet soft (like gelatin) when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
Serves 8. Triple Chocolate-Chunk Pecan Pie Ingredients:
One 9" baked pie shell
3 Tbs. unsalted butter, cut into 1" pieces
3/4 cup packed dark brown sugar
1/3 tsp. salt
2 large eggs
1/2 cup light corn syrup
1 tsp. vanilla extract
1 cup pecans (4 oz.), toasted and chopped into small pieces
2 oz. each semisweet chocolate, milk chocolate, and white chocolate, cut into 1/4" pieces
Preparation:
Follow recipe for Perfect Pecan Pie, scattering chocolate pieces over pecan mixture once it has been poured into shell, then gently pressing them into filling with back of spoon. Increase baking time to 55 to 65 minutes.
Serves 8. Buttermilk Pecan Pie With Raisins
To make a buttermilk chess pie, omit the nuts and raisins. Serve at room temperature or lightly chilled.
Ingredients:
One 9" baked pie shell
6 Tbs. unsalted butter, cut into 1" pieces
1-1/3 cups granulated sugar
1/3 tsp. salt
3 large eggs
2/3 cup buttermilk
1/2 cup pecans (2 oz.), toasted and chopped into small pieces
1/2 cup raisins, chopped fine
Preparation:
Follow recipe for Perfect Pecan Pie, beating in buttermilk for corn syrup and vanilla. Stir in raisins along with pecans.
Serves 8. Maple Pecan Pie More liquid than corn syrup, maple syrup yields a softer, more custardlike pie. Toasted walnuts can be substituted for pecans.
Ingredients:
One 9" baked pie shell
4 Tbs. unsalted butter, cut into 1" pieces
1/3 cup granulated sugar
1/4 tsp. salt
3 large eggs
1 cup pure maple syrup, preferably Grade B or Grade A dark amber
1-1/2 cup pecans (6 oz.), toasted and chopped into small pieces
Preparation:
Follow recipe for Perfect Pecan Pie, beating in maple syrup for corn syrup and vanilla.
Serves 8.
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