Did I mention I had to wake up at 4am for my flight home? I took the challenge.
|Alas, this pie did not see the light of day so the photography was difficult
I was using this recipe from Joy of Baking, but we immediately digressed. They didn’t have corn syrup and I didn’t want to buy it so I just substituted sugar and water. And I didn’t want the pie too sweet so I reduced the sugar. And then my assistant Bryan dumped a ton of extra pecans.
Chef Uy: Um, you just threw off the ratio of the filling…it doesn’t have enough liquid now…
B: So add more liquid!
Chef Uy: But I don’t know how much you added!
B: I don’t know, don’t you just add stuff til it looks right?
Anyways, I threw in an extra egg in hopes of adding liquid. Then added triple sec for flavor because they had it. Then added orange zest because of the triple sec.
scant 1 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
1/3 cup light brown sugar
1/3 cup finely chopped pecans
3 large eggs
scant 1/2 cup light brown sugar
1/4 teaspoon salt
2 1/2 – 3 cups whole pecans
1 tablespoon pure vanilla extract
Beat the butter and brown sugar until soft and fluffy (about 2 – 3 minutes). Beat in the vanilla extract. Then beat in the flour mixture until the mixture resembles coarse meal (do not over beat). Stir in the finely chopped pecans. (This mixture will be like crumbs.) Press the mixture into the prepared pan and bake for about 10-14 minutes or until very lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
Bake for about 25 -30 minutes in a psinrgform pan until firm and nicely browned. Let cool in the pan. Store at room temperature or in the refrigerator