The Recipe Thread [tm--CajunCook]

OK, I have been tweaking and experimenting with this for a few years, and I am done. I feel that I have perfected my pecan pie. Most homemade pecan pies come out dark with the pecans mixed throughout the filling. I wondered why nobody ever made it like they have in restaurants. Pecans on top with a nice light caramel colored filling. Well, that's what I was going for, and this is how you do it. I hope some of you might want to try it. Let me know!

Thorin's pecan pie

1 1/2 cups light corn syrup
1 cup sugar
4 eggs
4 1/2 tablespoons butter
1 teaspoon vanilla
1 1/3 cup pecan halves
1 unbaked pie crust


Preheat oven to 325 F. Combine syrup and sugar in a medium saucepan, heat on medium heat until sugar is fully dissolved. Combine (in a separate bowl) the eggs, butter (cut butter into small pieces in the bowl with a spoon), and vanilla. SLOWLY stir the syrup / sugar mixture into the egg / butter mixture (be careful not to cook the eggs while mixing in the hot syrup). Mix thoroughly. Pour enough into a small bowl (approx 3 tablespoons) to coat the pecans and stir the pecans until fully coated with the filling mixture. Set pecans aside. Pour remaining filling into unbaked pie crust. Place in oven on center rack. Bake for 30 minutes. Slide out oven rack to allow access to the top. Gently place the coated pecan halves evenly over the entire top of the pie. Slide back into oven, get it back up to 325 F and bake for 30 more minutes. Remove from oven, cover, and place in the refrigerator until cooled throughout. Enjoy! Who Dat!