April 10, 2012

Real Pecan Pie...Frozen

I love pecan pie, but NOT the nasty slimy middle. I solved this problem one time when I bought a piece of pecan pie from the freezer section - Edwards or some brand. I figured it was only one piece so I couldn't go overboard, but when I got it home it was all I could think about (restraint is not my strong point). That silly piece of pie was calling my name. I got home, ripped open the cardboard package and ate the entire slice without letting it thaw or even using a fork.

Turns out it was the best pecan pie I ever ate! It had nothing to do with the brand but the simple fact that the pie was still pretty frozen. When the jiggly middle is frozen it turns to a wonderful gooey, caramel like treat that I LOVED! Now, I make and serve pecan pie to my guests and then freeze my leftovers for me to enjoy another day. I encourage everyone to try pecan pie frozen - you may love it. I've even converted my very southern husband to freezing his.

I decided I needed to make a pecan pie because my husband's wonderful Aunt and Uncle gave us a HUGE bag of pecans. Apparently they have the largest pecan tree in Fayette County, which is really saying something. They gathered the nuts for us and I put the kids to work cracking them with this cool contraption. I won't say it makes cracking the pecans easy...let's say easIER. Once we had enough nuts, I was all set to make my pie.

Real Pecan Pie
adapted from Baking Illustrated by way of Brown Eyed Baker

Single crust pie shell, store bought or homemade
6 tbsp butter, cut into 1-inch pieces
1 c brown sugar
½ tsp salt (if using unsalted butter)
3 eggs
¾ c light corn syrup
1 tbsp vanilla
2 c pecans, chopped into small pieces

Toast your pecans in a dry skillet on the stove for a few minutes until they smell nutty or toast them on a tray in your toaster oven. Just be sure to watch them as nutty and delicious can turn burnt VERY quickly. Let cool.

Preheat oven to 400 degrees. Prick the crusts with a fork all over the bottom.

Then cover the crust with aluminum foil and fill with dried beans. This keeps the pie shell from puffing up with air and becoming brittle. Bake for 15 minutes.

Remove foil and beans weights bake 5 additional minutes until crust is golden brown and crisp. Remove from oven and reduce the temp to 275 degrees.

Melt the butter in a double boiler. {See my new one??} Remove from heat and stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, then the corn syrup and vanilla. Return to this stove; stir until the mixture is shiny and hot to the touch, about 130 degrees on an instant-read thermometer. Remove from the heat; stir in the pecans.

 Pour the pecan mixture into the hot pie shell.

Bake on the middle rack until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon, 50 to 60 minutes. Transfer the pie to a rack; cool completely, at least 4 hours. Then to really make magic, put it in the freezer. Promise me you'll do it with a least one piece, just to try. I bet you'll love it!!



  1. I am so intrigued by this - next summer I will give it a try :)

    1. Don't wait for summer. In fact I actually made this in the fall, but I'm just getting around to posting it. Even though it's getting cold in SA, try it in your warm jammies one night with a cup of hot tea (maybe chai:)

  2. Aimee, yum! But this could be quite dangerous knowing PP is so good frozen - up until now at least unthawing it was a bit of a deterrent to ward off temptation. Can I blame you for this new found problem! :) Seriously, your pie looks amazing and how fun that you let your kids be a part of the process ~ take care! Chris

    1. I have broad shoulders and can take the blame!

  3. YOU'RE A GENIUS. I have avoided pecan pie for years because of the slimy innards. OMG I am so trying this soon.

    1. I'd love to know what you think because it def changed my opinion of pecan pie and this recipe is much less gelantinous than most.

  4. You are awesome! This is a brilliant idea! Thanks for sharing :)

    1. Coming from "Your Talentedness", that means a lot. Thank you.

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