CLASSIC PECAN PIE
Servings: 8
■ 1 recipe Basic Single-Crust Pie Dough (recipe follows), fitted into a 9-inch (22-cm) pie plate and chilled 6 tbsp (90 mL) unsalted butter, cut into 1-inch (2.5-cm) pieces
■ 1 cup packed (250 mL) dark brownsugar 1/2tsp(2.5mL)salt
■ 3 large eggs
■ 3/4 cup (180 mL) light corn syrup
■ 1 tbsp (15 mL) vanilla extract
■2 cups (500 mL) pecans, toasted and chopped fine
1. Adjust oven rack to middle position and heat oven to 375 F (190 C). Line chilled pie shell with double layer of foil and fill with pie weights.
2. Bake until pie dough looks dry and is light in colour, 25 to 30 minutes. Transfer pie plate to wire rack and remove weights and foil.
3. Adjust oven rack to lowermiddle position and reduce oven temperature to 275 F (135 C). Crust must still be warm when filling is added.
4. Melt butter in heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet and stir in sugar and salt until butter is absorbed.
5. Whisk in eggs, then corn syrup and vanilla until smooth. Return bowl to hot water and stir until mixture is shiny, hot to touch, and registers 130 F (55 C). Off heat, stir in pecans.
6. Pour pecan mixture into warm pie crust. Bake pie until filling looks set but yields when gently pressed with back of spoon, 50 minutes to 1 hour.
7. Let pie cool on wire rack until filling has firmed up, about 2 hours; serve slightly warm or at room temperature.