Pecan pie is one of my absolute favorite pies, however the store bought ones with the layer of brown goo and few pecans is not my idea of a Pecan Pie. I like a solid layer of pecans (toasted please) and have a special ingredient which takes it over the top! I made two, one for Thanksgiving and one for me!
Everyone who tasted this pie said it was the BEST Pecan Pie they ever tasted!
This recipe makes one pie
1 frozen Deep Dish pie shell (or you can make your own)
5 tbl unsalted butter
1 cup packed light brown sugar
1/4 cup light corn syrup
1/2 cup dark corn syrup
1/2 tsp salt
2 cups toasted pecans
1/2 to 3/4 of a Kahlua mini
2 tsp pure vanilla extract
3 eggs lightly beaten
Pre-cook your shell after putting some holes in it via a fork (for however long the package says)
Set your oven at 350 degrees after your are done with the pie shell
In a medium saucepan combine the butter, brown sugar, corn syrups, and salt
Bring to a boil over medium high heat, stirring constantly, continue to boil for 1 minute. Remove from heat and stir in the nuts, vanilla and Kahlua liquor.
Let sit for 5 minutes or so, you will then temper the eggs (put some of the hot liquid into the eggs and stir stir stir).
Then whisk the beaten eggs into the hot liquid until well incorporated.
Pour the filling into the pie crust (which you will have on a baking sheet)
Bake on the lower rack in the oven until the edges are set but the center is still slightly loose about 40 to 45 minutes. If the edges start getting dark put aluminum foil on the edges only.
Let cool slightly and serve