The name says it all.
My friend Lissa makes a pecan pie that does give this one a run for its money -- I'll see if she'll let me post the recipe here; it's a family recipe -- but this tried-and-true calorie bomb is fit for a king. Alas, it was the dessert for my dad's 66th birthday last week.
I can't remember where this recipe came from. But, instead of tossing all ingredients together, as is customary with pecan pie, this one requires a little more work with the nuts. It's worth it, I promise. The crust I use also has no partially hydrogenated oils.
Ultimate pecan pie (makes 8 servings)
1 cup toasted pecans -- toss them with 1 tablespoon butter, melted, and roast them at 325 degrees for 12 minutes on a cookie sheet
1 cup quartered pecans
1/2 cup finely crushed pecans -- use a mortar and pestle or a food processor
3 eggs, beaten with a fork
3/4 cup plus 2 tablespoons light corn syrup
3 tablespoons butter, melted
3/4 cup brown sugar
pinch of salt
prepared pie crust -- I love the frozen Wick's kind, so I no longer make my own (it was never very good!) -- make sure to follow the directions on the crust
1.) Combine the eggs, corn syrup, melted butter, brown sugar, and salt. Stir in the quartered pecans.
2.) Spread the crushed pecans on the bottom of the pie crust. Pour the filling on top. Spread the toasted pecans on top of that.
3.) Bake at 350 degrees for 1 hour. Cool on a wire rack.