Perfect Pecan Pie

I am going out on a limb here: but I think I have found a happy-Zen balance of texture, taste and presentation! This Thanksgiving classic is standard in the states alongside the pumpkin pie. The United States is the world leader in the production of pecan nuts, notably from Georgia. In Italy, pecan nuts are not as easy to find, because, really, hazelnuts are still king here, although Turkey is the worldwide leader in exports. The astounding price of pecans in Rome elevate them to the foie gras of nuts. Mmmm…foie gras.

I based my recipe on the classic Karo corn syrup recipe and made a few adjustments: less granulated sugar, an extra egg, and a scraped vanilla bean. Also, in lieu of the traditional 9" pie pan, I used a wider byrek pan, which measures about 12”/32 cm across. The result is an evenly cooked crostata-esque pie that still has the layer of decadent goo under the nutty crust but without having the squishy middle and over cooked edges which happens with many a pecan pie. Bonus: shorter cooking time. Tocca a te!

Ingredients:

• 1 premade crust (found in the refrigerated section, I like Pillsbury or Buitoni)

• 1 cup/237 ml corn syrup (light or dark is fine)

• 3/4 cup/170 grams superfine or granulated sugar

• 3 eggs

• 3 cups/about 330 grams of pecan nuts

• 2 Tablespoons melted butter

• 1 vanilla bean* (or 1 Tablespoon vanilla extract)

Directions

Preheat the oven to 350 F/ 175 C. Roll the crust into the pan with the parchment paper - it makes serving and taking it out much easier.)

If using a whole vanilla bean*, gently cut open and scrape the paste out with the back of a knife and place in the mixing bowl. Mix the remaining ingredients in a bowl. Pour the mixture into the crust(it is still raw at this point) and gently move the pecans if needed with the back of a spoon so they are in an even layer.

Place in the center rack for 45 min. Check the pie after 35 minutes - different ovens do different things! The pie is done when its springs back lightly. It should be a golden brown - not dark. So for the last 15 minutes, I would hang out with your pie in the kitchen so your efforts are not squandered. (Learn from someone who has burned a pecan pie…ahem…)

Cool at least 2 hours before serving. Serve with vanilla ice cream or whipped cream. Or just a nice espresso if you are having a slice for breakfast. Because good for you.

*I get it: whole vanilla beans are costly. So use the pods after you scrape: take the remaining vanilla bean pods and put them in your sugar bowl and it will infuse it will a delicate flavor. Alternatively, you can also use the pods to infuse a simple syrup or warm tea. But I do try to stretch this pricey ingredient out where I can!