This pecan pie is adapted from Rib City Grill, Rifle, Colo.
2 1/2 cups chopped pecans
1 10-inch prepared unbaked pie shell
HEAT the oven to 350°.
BEAT together the butter and sugar in the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, until fully combined, about 1 1/2 minutes.
SCRAPE down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.
SLOWLY pour in the beaten eggs with the mixer running on low speed. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.
FOLD the chopped pecans into the batter using a spatula.
PLACE the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.
BAKE the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.
COOL the pie on a rack for at least 2 hours before slicing and serving.
Nutrition information: Per serving: 692 calories, 8 grams protein, 77 grams carbohydrates, 4 grams fiber, 43 grams fat, 10 grams saturated fat, 113 milligrams cholesterol, 34 grams sugar, 240 milligrams sodium.
LOS ANGELES -- Dear SOS: We were on a cross-country drive and had the pleasure of eating at the Rib City Grill, in Rifle, Colo. The real prize was the pecan pie the restaurant served. It is by far the best pecan pie I have ever had! Servers said it was prepared locally. Think there is any way to talk the restaurant out of the recipe? -- Marianne Keathley, Bakersfield, Calif.
Dear Marianne: It doesn't get much better than a great pecan pie, and this is one of the better ones I've had. Rib City Grill was happy to share its recipe with us, which we've adapted here.
Rib City Grill's Pecan Pie
Makes 8 servings. Total time: 1 1/2 hours, plus cooling time. Adapted from Rib City Grill, Rifle, Colo. This recipe makes a 10-inch pie, 10-inch pie tins and dishes are available at cooking and baking supply stores, as well as some gourmet markets, and are widely available online.
1/3 cup butter, softened
3/4 cup sugar
1/2 cup plus 2 tablespoons dark corn syrup
1/2 cup plus 2 tablespoons light corn syrup
1/8 teaspoon salt
2 teaspoons vanilla extract
4 eggs, beaten
2 1/2 cups chopped pecans
1 10-inch prepared unbaked pie shell
HEAT the oven to 350°.
BEAT together the butter and sugar in the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, until fully combined, about 1 1/2 minutes.
SCRAPE down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.
SLOWLY pour in the beaten eggs with the mixer running on low speed. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.
FOLD the chopped pecans into the batter using a spatula.
PLACE the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.
BAKE the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.
COOL the pie on a rack for at least 2 hours before slicing and serving.
Nutrition information: Per serving: 692 calories, 8 grams protein, 77 grams carbohydrates, 4 grams fiber, 43 grams fat, 10 grams saturated fat, 113 milligrams cholesterol, 34 grams sugar, 240 milligrams sodium.
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