In my experience, pecan pie has always been a painfully sweet and gooey desert. Most versions of this classic pie that I have tried have been way too sweet for my taste. I came up with this recipe many years ago and have been tweaking and modifying it ever since. This version includes a few extra touches that I think really bring all of these ingredients together nicely. Don't be deterred by all of the different nuts that I use in this recipe. You can use any single type of nut or a combination of any that you like. Give it a try! Click "Read More" for the details...
3 fresh eggs*
1 cup corn syrup
1/2 cup sugar
1 tsp vanilla extract
3 Tbsp browned butter*
1 Tbsp orange or lemon zest
1/2 tsp ground cardamom
1 1/2 cups a blend of your favorite roasted nuts or salted mixed nuts
1 prepared unbaked pie crust (chilled)
Preheat oven to 350 degrees F
Be sure that your prepared unbaked pie crust is chilling in the fridge.
Combine the eggs, corn syrup, sugar, vanilla extract, browned butter, citrus zest, and ground cardamom into a large mixing bowl or stand mixer, and mix thoroughly. Add the salted mixed nuts and stir well.
Pour everything into your chilled prepared pie crust.
Bake on the center rack at 350 degrees for 55 to 65 minutes
The surface of the pie should spring back slightly when done.
Allow the pie to cool completely before serving. Although it is very tempting, cutting into the pie while it is still warm will cause each slice to kinda lose its shape. Your patience will be rewarded. I promise!
Serve with a scoop of vanilla ice cream and enjoy! :)
*If you find that you have a bit more filling than your pie can hold, pour the remainder into some buttered ramekins and cook the remaining filling in a water bath in the oven along with your pie! This rarely happens, but I never let good filling go to waste.
While the pie is cooling, melt a few squares/chips of your favorite dark chocolate in a double boiler. Drizzle the melted chocolate over the pie.
Gently brown the butter on the stove over med-low heat. Watch carefully, and do not let it burn. Butter can go from a golden brown to blackened in a flash! This is the real "secret" to this pie recipe: The darker you can get your butter without burning, the deeper the flavor!
Duck eggs (substitute one or two duck eggs in place of some or all of the chicken eggs. Just remember, duck eggs are larger than chicken eggs)