Pecan Pie
cooking.nytimes.com
Claimed by Lee Bailey
Serves 8 · 2 of 6 items checked · 3 aisles
Dairy & Eggs
- Checked by Lee Bailey
Bakery
Pantry / Durable
- Checked by Lee Bailey
Recipe by Lee Bailey
A rich Southern pie of pecans baked in a dark corn syrup and brown sugar custard.
By Lee Bailey
Pecan pie is a Louisiana tradition, and Bailey made his with plenty of nuts and a custard that is set but still soft at the center. It is sweet and rich, and a small slice with coffee is the way to serve it.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Lee Bailey
Serves 8 · 2 of 6 items checked · 3 aisles
Fit the pastry into a pie dish and chill it while you make the filling.
Whisk the eggs, corn syrup, brown sugar, melted butter, and a pinch of salt until smooth.
Scatter the pecans over the pastry and pour the filling over them.
Bake at 350°F for about fifty minutes, until the filling is set around the edges and barely firm at the center. Cool before serving.
Adapted from Lee Bailey's Country Weekends. View a published recipe at NYT Cooking (opens in a new tab)
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