Vanilla Pecan Pie
Source of Recipe
Baking by Flavor
List of Ingredients
- 1/3 cup vanilla-scented granulated sugar *
- 3 Tbsp firmly packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 cup dark corn syrup
- 1 Tbsp bourbon
- 1/8 tsp salt
- 5 Tbsp unsalted butter, cut into chunks
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 vanilla bean, seed scrapings only
- 2 cups coarsely chopped pecans
- 1 Vanilla Pie Crust (see separate recipe, Pies-Tarts category)
Instructions
- Preheat oven to 300 degrees (F). In a heavy 2-quart saucepan, thoroughly combine the vanilla sugar, brown sugar, cinnamon, nutmeg, cloves and allspice, making sure the spices are dispersed in the sugar. Whisk in the corn syrup, bourbon and salt. Add the butter.
- Place the saucepan over medium-low heat and cook, stirring with a wooden spoon, until the sugar and butter have melted down. Raise the heat to medium-high, bring the mixture just to a boil, then simmer for 3 minutes. Pour the syrup mixture into a 4-cup, heatproof measuring cup. Cool to warm.
- In a large mixing bowl, whisk eggs, vanilla extract and vanilla bean seed scrapings to combine. Slowly whisk 1/2 cup of the warm syrup mixture into the egg mixture to temper it. Then quickly stir in the remaining syrup, adding it in a thin stream. Blend in the pecans. Pour the filling into the pie crust.
- Bake the pie for 40 to 45 minutes or until just set. Cool the pie on a rack, slice and serve.
Goes nicely with whipped cream (spiked with vanilla extract).
Final Comments
* To make Vanilla-Scented Sugar: Take 3 vanilla beans and split them down the center (do not cut all the way through) to expose the tiny seeds. Combine in an airtight container with up to 5 lbs. of granulated sugar. Place it on a pantry shelf, and after 2 days, stir to shift the beans. Cover and let sit for 2 more days before using.
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