After four months of not baking to blogging, its great to be back! Yes, i remember promising in my first post to do at least one recipe a week but i got way busier with school than i anticipated. I hardly had time to eat or take a shower while i was working on this project. I turned that in about a month and a half ago then took a well deserved break. Went home and spent time with my wonderful family and friends and i'm recharged and ready to get back to the heat of the kitchen. The second pie in the book asked for dark corn syrup. Once again, an ingredient i had to search all over the place for. Its typically an american thing and so it was hard to find here in london. I finally found it on amazon. 32. pecan pie I made the same pie crust dough i made for the lemon meringue pie and lined the pie dish with it. For the filling, the dark corn syrup, sugar and a bit of salt were brought to the boil and then left to cool down a bit. While it cooled, i whisked eggs into which i was to stir the warm sugar mixture briskly to avoid scrambling the eggs. I think my sugar mix was left to cool a few minutes too long because it became a bit too thick to mix in easily. It didn't mess it up though, it was just harder to get them mixed together well. Mixed in some butter and vanilla extract next.
I put chopped pecan nuts on the pie crust dough in the dish then poured the filling in and topped carefully with pecan nuts. Funny thing, before i topped the filling with the pecan nuts, the chopped ones floated to the top.
It baked for about an hour and came out perfect. Crusty on top, soft on the inside. It rose a little but settled down as it cooled.
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