Sara Levy’s delicious recipe for pecan pie
2205 W. Belmont Avenue Chicago
Give Me Some Sugar
Thursday, December 6
6:30 p.m. – 9:00 p.m.
Prep: Par-bake your favorite pie crust (either homemade or store-bought) in a 350-degree oven for about 20 minutes or until it just barely starts to brown.
Preheat the oven to 350 degrees.
2/3 cup dark Karo syrup
2/3 cup light Karo syrup
2/3 cup maple syrup
1 tsp vanilla extract
1/4 tsp salt
4 Tbs unsalted butter, melted
1/2 tsp all purpose flour
1 1/2 cups pecans (halves or pieces)
Directions: In a bowl of a stand mixer, fitted with the wisk attachment, beat the eggs on medium speed for about 30 seconds, until foamy. Add the Karo syrups, maple syrup, salt and vanilla, and beat for about one minute on medium speed until well combined. Add the flour and melted butter. Place the pecans in the par-baked piecrust and pour the mixture over the pecans. Bake the pie for 40 minutes.
Par-bake your crust for the best taste and texture.
“Dock” your dough (poke holes using a fork) before placing in the oven. This allows air to escape and prevents bubbles in the crust. Or you could blind bake.
I love making pie crust from scratch but if you’re in a hurry, you can buy the dough frozen, like Pilsbury.
Check to see if the pie is ready by gently moving it. If the center is firm and does not wiggle, then it’s ready! Otherwise, you might need a few more minutes in the oven
If you’re making a pie like apple or cherry, use the pie filling and crust to make “pie pops.”
Fold the pie dough over and use your fingers to pinch the edge of the crust to give it a professional look.
Brush your dough with egg wash before baking it to give it a glossy finish