Recipe by Chef John
"This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp."
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prepared pastry dough for 9-inch pie
light brown sugar
light corn syrup
large eggs, whisked
First off... I absolutely love Chef John, and have never gone wrong with his video recipes! So I'm a little biased..
This was the first time I had ever made a pecan pie. I followed his recipe almost exactly, and was blown away! Amazing!!
My only 'issue' was something that I brought on to myself- I didn't have the pie weights that Chef John used in the video, nor did I substitute with dried beans or rice. Instead, I followed the instructions on the ready-made crust packaging, which told me to use a fork to puncture the crust prior to baking. Not good! It totally messed with the integrity of the crust, and did nothing to prevent the crust from bubbling up.
Next time, I will use pie weights, or beans, or rice, or whatever!
The pie didn't slice quite as nicely as Chef John's, but that could be because I didn't let it cool completely. BUT- warm, gooey Pecan Pie from the oven totally trumps proper plating.
Amazing! Thank you chef John! Here's my pie in a homemade pie dish :)
this and all your recipe's are delicious Chef John. Tank you for them.
I don't know what I did wrong, I followed the recipe but when cooled off it was very very chewy.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Pecan Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 291
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