Makes: One 9-inch pie, enough for about 8 servings
Time: About 1½ hours
There is a reason Pecan Pie is a classic: It’s a standout—rich and sweet and nutty. I’ve bucked tradition and made it without corn syrup. White and brown sugar give you a denser result. Top with ice cream or Whipped Cream.
1. Partially bake the crust meanwhile, toast the pecans in a dry skillet, shaking and stirring, for about 5 minutes or until the pecans are hot. Cool the pecans and coarsely chop.
2. Start the filling while the crust is in the oven. In a medium saucepan, beat the eggs well until foamy. Beat in the sugars, salt, and melted butter. Warm this mixture over medium-low heat, stirring occasionally, until hot to the touch; do not boil. When the crust is done, turn the oven up to 375°F.
3. Stir in the vanilla and pecans. Put the pie plate on a baking sheet. Pour the filling into the still-hot crust and bake for 30 to 40 minutes, until the mixture shakes like Jell-O but is still quite moist. Cool on a rack and serve warm or at room temperature.
BOURBON-PECAN PIE A sweet pie with a kick: Substitute ¼ cup bourbon for the vanilla extract.
SYRUPY PECAN PIE For those who prefer to use corn syrup: Substitute 1 cup light corn syrup for the granulated sugar.
COFFEE-PECAN PIE For a second wind—and perhaps a second slice: Add 1 tablespoon instant espresso powder with the vanilla.
CHOCOLATE-PECAN PIE The added step for chocolate lovers: Before beginning Step 2, melt 2 ounces dark chocolate with 3 tablespoons butter until smooth. Let cool while you beat the eggs, sugars, and salt (omit the remaining butter). Combine the chocolate and egg mixtures and warm gently as in Step 2, then proceed as directed.
BUTTERSCOTCH-PECAN PIE Extra sugary and caramelly: Use 4 eggs, 1 cup brown sugar, and add ¾ cup cream. Omit the granulated sugar. Add the cream with the sugar and butter in Step 2 and proceed as directed.
CHOCOLATE-HAZELNUT PIE Make the Chocolate-Pecan Pie variation above, but substitute hazelnuts for the pecans.
CARAMEL-PEANUT PIE This is really killer: Substitute peanuts for the pecans. Place the sugars in a medium saucepan over medium heat and cook until the sugar melts and the mixture turns a deep amber color, resisting the urge to stir as this can cause the sugar to crystallize. Remove from the heat and whisk in ¼ cup cream (be careful; it can foam up) along with the vanilla and salt. When the caramel is warm but not hot, add the eggs and melted butter and beat until smooth. Stir in the peanuts and proceed with the recipe.