If you don't already know this secret for the best pecan pie, listen up. Hitting the right temperature for the perfect doneness can make or break your pecan pie recipe. The pie is ready for testing when the center begins to puff a bit. This is from the beaten eggs getting hot enough in the center to cook thoroughly and rise. Once this happens, give the pie a little shake. The puffy center should be cooked just enough to have a little structural integrity, but still have a jiggle in the middle. After you pull the pie from the oven, the residual heat should continue the cooking process just enough.
1 recipe Pastry for Single-Crust Pie 3 eggs, lightly beaten 1 cup light-color corn syrup 2/3 cup sugar 1/3 cup butter, melted 1 teaspoon vanilla 1-1/3 cups pecan halves or chopped macadamia nuts
Preheat oven to 350 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry circle and trim. Crimp edge as desired.
In a medium bowl, combine eggs, corn syrup, sugar, butter, and vanilla; mix well. Stir in pecan halves.
Pour the filling into the pastry-lined pie plate. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is puffed and appears set. Cool on a wire rack. Cover and chill within 2 hours.