Published November 1, 1995.
To create a not-too-sweet pecan pie recipe with a smooth-textured, curdleproof filling and a properly backed bottom crust, we used a combination of dark brown sugar and light corn syrup for a classic praline flavor. To prevent a soggy bottom crust for our pecan pie recipe, we heated the filling and added it to a hot prebaked crust. To prevent curdling, we cooked the pie in a slow oven until almost done, then allowed residual heat to finish the baking.
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes. To make a buttermilk chess pie, omit the nuts and raisins. Serve at room temperature or lightly chilled.
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