LA LOUISIANA PECAN PIE

La Louisiana Pecan Pie image

Provided by Leslie Land

Categories dessert

Time 1h45m

Yield One 9-inch pie

Number Of Ingredients 10

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1 unbaked 9-inch pie shell, your favorite pate brisee or rich pastry for custard pies (see recipe)
Giant pecans to cover shell, about 1 1/4 cups
3/4 cup dark brown sugar, tightly packed
1 1/3 cups dark Karo syrup
4 tablespoons butter, softened
4 large eggs
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons dark rum
Light cream for brushing shell

Steps:

Completely pave shell with nutmeats, crowding them in. Chill the shell for at least a half hour. Preheat the oven to 400 degrees.
Combine the sugar, syrup and butter in a heavy saucepan. Whisk over low heat just until the butter is melted and ingredients blended. Remove from heat.
Beat the eggs with the salt until completely mixed. Beat in lukewarm syrup mixture, then the vanilla and rum.
Brush the rim of the shell with cream. Pour in filling mixture. (Pecans will start floating.)
Cover the edges of the shell with aluminum foil. Set the pie on lower rack and bake 40 minutes. Cover center with another sheet of foil if it starts to brown too rapidly.
Remove foil from the edges and continue to bake 10 to 15 minutes, or until the crust is golden and the filling puffed up. Cool on a wire rack for at least 20 minutes and serve pie warm or at room temperature.