Pecan pie is a favorite to my brother, Kyong, and my husband, Ty. I thought I had a few good recipes, but this one is AWESOME!
We had a most excellent RS activity where we simply brought different pies and ate them. I tell ya, it was my kind of evening! Rachel Jolley who is a most excellent cook brought this pie and recipe (from "The Best Recipe" by the editors of Cooks Illustrated, so I had to post it. She even gave us some great tips to help make a soft and smooth pecan pie without a soggy crust. Here it is. . .
1) Take the pie out of the oven before it is completely done (it will continue to cook after being removed from the oven and the butter in the pie will solidify as it cools).
2) Cook at a low temperature to avoid curdling
3) By adding hot filling to an already hot crust, you can reduce the cooking time and avoid a soggy crust
4) Pre-toast the pecans
1 pie crust
6 TB unsalted butter, cut into 1" pieces
1 c. packed brown sugar
1/2 tsp salt
3 large eggs
3/4 c. light corn syrup
1 TB vanilla extract
2 c. pecans, toasted and chopped
Adjust oven rack to middle position and heat oven to 375 degrees. Partially bake pie shell (lightly golden brown).
Meanwhile, 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 hot to the touch (about 130 degrees). Remove from heat, stir in pecans.
As soon as pie shell comes out of the oven, decrease oven temperature to 275 degrees. Pour pecan mixture into hot pie shell.
Bake until center feels set yet soft, like gelatin when gently pressed, 50-60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature with whipped cream or ice cream.