Spiced Pecan Pie
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 recipespastry
Dough1 tsp
Anise Seed1.25 cups
Sugar2.5 cups
Light Corn Syrup (about 20 ounces)6 large
Egg1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Salt2 cups
Pecan Halve (about 8 ounces)Directions:
1
On a lightly floured surface with a floured rolling pin roll out pastry dough into a 17-inch round (about 1/8 inch thick)
2
Fit dough into a 10-inch glass pie plate (1 1/2 quarts), and crimp edge decoratively
3
Chill shell, covered, at least 1 hour and up to 1 day
4
Preheat oven to 350°F
5
In an electric coffee/spice grinder finely grind anise seeds
6
In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
7
Cook caramel, without stirring, swirling pan, until deep golden
8
Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (caramel will harden before dissolving)
9
In a bowl whisk together remaining 3/4 cup sugar, eggs, spices, and salt
10
Remove pan from heat and cool caramel mixture until it stops bubbling
11
In a slow stream carefully whisk caramel mixture into egg mixture
12
Spread pecans in shell and pour in filling, tapping down pecans to coat thoroughly
13
Bake pie in middle of oven until crust is pale golden, 40 to 45 minutes (filling will not be set), and transfer to a rack to cool completely (filling will continue to set as pie cools)
14
Serve pie with ice cream
15
On a lightly floured surface with a floured rolling pin roll out pastry dough into a 17-inch round (about 1/8 inch thick)
16
Fit dough into a 10-inch glass pie plate (1 1/2 quarts), and crimp edge decoratively
17
Chill shell, covered, at least 1 hour and up to 1 day
18
Preheat oven to 350°F
19
In an electric coffee/spice grinder finely grind anise seeds
20
In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
21
Cook caramel, without stirring, swirling pan, until deep golden
22
Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (caramel will harden before dissolving)
23
In a bowl whisk together remaining 3/4 cup sugar, eggs, spices, and salt
24
Remove pan from heat and cool caramel mixture until it stops bubbling
25
In a slow stream carefully whisk caramel mixture into egg mixture
26
Spread pecans in shell and pour in filling, tapping down pecans to coat thoroughly
27
Bake pie in middle of oven until crust is pale golden, 40 to 45 minutes (filling will not be set), and transfer to a rack to cool completely (filling will continue to set as pie cools)
28
Serve pie with ice cream