Mark Bittman’s Pecan Pie

Because corn syrup is naughty, if you’re making pecan pie for Thanksgiving this year, give Mark Bittman’s recipe a try.

Mark Bittman’s Pecan Pie
from How to Cook Everything

1 9″ pie crust
2 C shelled pecans
5 eggs
1 C white sugar
1/2 C brown sugar
pinch salt
6 Tbs butter, melted
1 Tbs vanilla extract

Prebake crust if necessary.

Heat oven to 450 degrees F. Place pecans on a baking sheet and back, shaking and stirring, for about 5 minutes or until pecans are hot. Don’t let them overbrown. Cool pecans, coarsely chop half of them.

Turn oven to 375 degrees F.

Beat eggs well, until they are foamy. Beat in sugars, salt, and butter. Warm this mixture in a medium saucepan over medium-low heat, stirring occasionally, until it is hot to the touch. Do not boil. Stir in vanilla extract and the pecans.

Place pie plate on a baking sheet. Pour mixture into pie plate and bake 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.

Mark Bittman says to pre-bake the pie crust while warming the pie filling, and then pouring the pie filling into a still hot pie crust.