My favorite recipes are ones that are taped to the inside of my cookbook & I can no longer read. For example, my pecan pie recipe. I really can't read it so I decided to record it on my website. I'm sharing tips I've learned over 45 years of baking. Tips you won't find in a cookbook unless I write one.
4 T. butter or margarine
1 cup light corn syrup (cheap brand)
1/4 teaspoon salt
1 cup white sugar
4 beaten eggs
1 teaspoon vanilla
3/4 cup pecan halves
Melt butter in saucepan on low heat. Add corn syrup, sugar & salt. Stir until blended & sugar is dissolved. Remove from heat. If you happen to let the mixture get to hot, set it in the frig for a few minutes. Add eggs to 8 cup mixing pitcher & add vanilla. Beat eggs with wire whisk. Add lukewarm corn syrup mixture to eggs whisking as you pour. If you don't the eggs may cook & become scrambled eggs. Not good in a pie. Pour mixture into prepared pie crust. I previously posted my pie crust recipe. Place pecan halves around the outside edge & work your way to the middle. It makes your pie a little different but costs no more. Place pie on a cookie sheet & bake in 350 degree preheated oven for 30 minutes. Increase temperate to 375 degrees, cover the pie loosely with foil & bake 10 to 15 additional minutes. It's difficult to tell when a pecan pie is done. My tip is this; pie will be raised about 1/4 inch above the crust, when it is gently moved it will jiggle but stay firm. The pie will firm up when cooled. If you overcook the pie the pecans will be hard. If you undercook the pie the center will be like syrup. You're safe cooking a large pie for 40 minutes as stated above.
I've shared my lifetime of tips & secrets for baking a perfect pecan pie. The pictures will also help. Trust me, I'll stake my baking reputation on this recipe. Happy baking & enjoy it.