Chef Marc Taft’s Pecan Pie
Growing up, Chef Marc Taft always looked forward to Thanksgiving and Christmas. They were the two occasions his mother made his favorite dessert: pecan pie. As owner and chef of Marietta, Georgia’s Chicken And The Egg, Taft has several Southern desserts on his menu, ranging from banana pudding to fried peach pie. He saves the pecan for Thanksgiving though. You can choose to make your own pie crust or use a store-bought one. Take an extra minute to arrange the pecans on top of the pie, and no one will know the difference.
9-inch pie shell
3 eggs, beaten
1 cup dark corn syrup
1 cup white sugar
1/4 cup melted butter
1 tsp. vanilla extract
1 cup unbroken pecan halves
Preheat oven to 350 degrees. Beat eggs, corn syrup, sugar, butter and vanilla until blended. Pour mixture into pie shell and arrange pecans on top, starting around the outside and working toward the center in a circle. Wrap loosely with aluminum foil to prevent the pecans from burning. Bake 1 hour, removing the foil for the last 15 minutes.
Lizzie / December 6, 2014
Pecan pie, along with pumpkin pie, is my most favorite pie. However, I do not like corn syrup. I have tried to use sorghum and cane syrup even though there was something missing in taste. I know I had the ultimate pecan pie made with a southern syrup but I cannot locate the recipe again. I also understand there is a syrup canned in the British Isles and maple syrup also used to make wonderful pies that perhaps I could use. Would anyone have a recipe for pecan pie without corn syrup. By the way it is the heavy texture of corn syrup that is the main difference why I keep hunting for the one made with sourghum + either another syrup or unknown ingredient)
Marc Taft / November 17, 2016
Hi Lizzie
My recipe uses corn syrup because of the consistency it creates. We do not use it at the restaurant, but the pie most people recall from their childhoods does. You can use sorghum syrup for thickness and/or use Steen’s Cane Syrup from Louisiana.
Good Luck
Chef Marc