BEST PECAN PIE

BEST PECAN PIE image

Yield 8-12 slices

Number Of Ingredients 14

1 Butter Pie Crust for a 9" Deep Dish Pie
3/4 stick unsalted butter
2 Tablespoons melted unsalted butter
2 1/2 cups Pecan halves roughly chopped
1 cup Pecan halves whole (for top of pie)
1 1/2 cups pitted prunes (Love the French Prunes from Fairway but Sunkist will do)
1/2 teaspoon salt
1/2 cup light corn syrup
1/2 cup light brown sugar
3 large eggs
1 Tablespoon vanilla extract
1 Teaspoon Orange Flower Water
or
1 Teaspoon Orange or Tangerine Zest

Steps:

Preheat oven to 350 Roll out pastry and line a 9" deep dish pie plate, crimp edges and prick bottom lightly. Refrigerate while you make the filling. In a small saucepan over medium heat melt the butter and whisk in the brown sugar until dissolved. Remove pan from heat. In a food processor or blender puree the prunes, vanilla, orange flower water or zest, salt and corn syrup until any large chunks of prune are pureed. In a large bowl beat the eggs, then mix in the prune mixture and then the butter mixture. When this is mixed add the chopped pecans and incorporate into batter. Scoop batter into pie shell and smooth with a spatula. Working in concentric circles from the edge place the whole pecans to cover the pie surface. Brush pecans lightly with melted butter. Bake in 350 degree oven for 50 minutes to an hour or until a toothpick comes out clean. Cool completely and serve with Ice Cream or Whipped Cream.