I am desperately looking for the recipe for "Best Pecan Pie" which appeared in the 1987 Nov/Dec issue of Cook's Magazine. It included whole pecan halves, brown sugar, dark brown syrup, molasses, melted butter, eggs. The pecan halves were not chopped, but laid over the custard filling. My family has made this pie every Thanksgiving for 19 years; however the recipe is now misplaced. I would be very grategful if anyone out there can help.
I can't believe it! YOU FOUND MY RECIPE! How did you do it? I searched the internet until 5:30 AM last night looking for it under "Pecan Pie recipe from Cook's Magazine November/December 1987 issue." I guess you're a much better sleuth than I!
My family just loves this recipe. THANK YOU SO MUCH!
Searching the internet this is what I found:
Perfect Pecan Pie Ingredients:
1/2 Best Pie Pastry, see recipe
6 tbsp butter
3/4 cup dark corn syrup
3/4 cup dark brown sugar
1 tbsp molasses
1/4 tsp salt
1 tsp lemon juice
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
3/4 cup halved pecans, whole pieces
Perfect Pecan Pie Preparation:
PREPARATION: Make the Best Pie Pastry recipe. Halve recipe to make one Pie
Heat oven to 375oF. On a lightly floured work surface, roll out the dough
and fit pastry into a 9-inch pie pan and flute or crimp the edges.
For the filling, beat the eggs slightly. Melt the butter. Combine all the
ingredients except the pecans. Pour mixture into the pie shell. Arrange
the pecans on top.
Bake pie in preheated oven until crust is golden brown and center is just
set, about 40 minutes. Pie can be baked several hours ahead.
SERVING: Serve warm or at room temperature.
Jean Louis, is this the one?
tablespoons (1 stick) butter, softened
1 tablespoon sugar
1 teaspoon salt
3 ounces shortening, room temperature
6 tablespoons ice water
10 ounces sifted flour
Blend butter and shortening together and chill completely before using. Dissolve sugar and salt in ice water. Lightly mix flour with butter and shortening until crumbly. Add ice water and mix lightly and slowly until dough forms a ball. Be careful not to overmix. Divide into two and chill completely before rolling out pie shells or top crust. Makes two pie shells or 1 top and 1 bottom crust.
1 10-inch pie shell, unbaked
5 large eggs
1 1/2 cups brown sugar
1 1/4 cups light corn syrup
4 tablespoons butter, melted
1/3 cup molasses
2 1/2 tablespoons flour
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves
Preheat oven to 350° . Combine sugar, butter, flour, and eggs in a bowl and whisk together. Add the syrup, molasses, and vanilla.Whisk until smooth.Arrange the pecan pieces in the unbaked pie shell and pour liquid mixture over the nuts. They will rise to the top while the pie is baking. Bake for 50 to 60 minutes at 350° or until filling is completely set in the center. Cool on a rack for about an hour before serving. Makes 8 servings.