We live out in the New England country, in a little town just outside of Boston. Where cars slow to let turkeys pass by and horses regularly trot down the side of the road with their owners. We are close enough to a city to experience all of the culinary goodness, but far enough to enjoy all of the farms and land and general loveliness. And around Thanksgiving that very combination gets oh so good.
I should preface this recipe to say that I'm not so much of a pie girl. Unless I'm eating Verrill Farm's pecan pie. Verrill Farm is this amazing little grocer + farm where fresh eggs and cheeses, produce and gorgeous meats are either harvested on property or sourced from like-minded nearby farms. And around Thanksgiving, people literally claim their pies months in advance and if you are one of the unlucky ones to have forgotten to place your order, you better believe that it will be slim pickings.
So when I discovered that Verrill Farm actually shares my favorite of their pie recipes online, well, I was making it within the hour. The best part? It's one of the easiest recipes on the face of the earth. So you can whip it up lickity split and your guests will think that you are a slave to the kitchen. And the best pie maker around.
Best Ever Pecan Pie
|2 1/2 oz. melted butter||4 eggs|
|3/4 cup sugar||1/2 tsp salt|
|1 cup plus 2 Tbls dark corn syrup||1 heaping cup pecan halves|
Preheat oven to 425. Place pie dough into pie dish, poking holes in it to allow for ventilation. We used a pre-made pie dough but if you're making your own, go with this one (X). Place a piece of parchment paper over your pie crust and fill the bottom with un-cooked beans. Any variety will work. Par-bake your crust for 10 minutes. Remove and let cool.
Reduce oven heat to 350.
Once your pie crust has cooled, put pecans in the bottom of the pie shell.
Melt butter and set aside to cool.
Mix remaining ingredients in a bowl until well combined and add the cooled melted butter. If your butter is too hot, it will scramble the eggs.
Pour over the pecans in the pie shell and bake at 350°F until puffy around the edges and set, about 45-60 minutes until your filling is set. If your top becomes too dark, cover with aluminum foil.