Pecan pie
Formula
- 1 par-baked shell
- 3 eggs
- 200 g brown sugar
- 180 g corn syrup or golden syrup
- 60 g butter
- 250 g pecans
- salt
Method
- Start. Whisk eggs, sugar, syrup, melted butter, and salt; fold in pecans.Watch for: Use gentle heat and stir often; remove from the heat as soon as the mixture is uniform so residual heat does not take it too far. Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
- Then. Pour into shell and bake 45–55 minutes.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
- Finish. Cool until fully set before cutting.Watch for: Start checking a few minutes early and let appearance, texture, and temperature confirm that it is done.
The concept
Carryover cooking matters in high-sugar custards.