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posted: 11/20/2013 5:30 AM

Donnalyn's Pecan Pie

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  • Donnalyn Vojta's pecan pie that she baked in her store Crust'em Sweets store in Palatine.

       Donnalyn Vojta's pecan pie that she baked in her store Crust'em Sweets store in Palatine.
    Mark Welsh | Staff Photographer

 

7 tablespoons unsalted butter

1 cup plus 2 tablespoons packed brown sugar

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1 teaspoon flour (err on the lighter side)

1 cup plus 1 tablespoons light corn syrup

teaspoon salt (err on the heavier side)

1 teaspoons vanilla extract

1 2/3 cups chopped pecans

3 3/4 eggs, beaten

1 10-inch pie crust

Heat oven to 365 degrees.

In a medium saucepan, heat butter, brown sugar, corn syrup, flour and salt to a low boil and stir frequently for 1 minute. Remove from heat and stir in the nuts and vanilla. Wait about 5 minutes then stir in the beaten eggs.

Pour mixture into a pie crust and brush the edges with an egg wash (1 beaten egg plus 1 tablespoon water). Bake on mid/lower rack for 6 minutes, then cover loosely (tent) with foil and bake another 32 minutes. Remove foil and bake 28 minutes or until middle is only slightly loose. Cool at room temp for 10 minutes, then cool in refrigerator.

Serves eight.

Donnalyn Vojta, Crust'em Sweets, Palatine

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