Vanilla Pecan Pie

"In a medium skillet melt the butter over medium heat. Scrape the seeds from the vanilla bean and add, along with the pod. Cook, stirring, until the butter turns nutty brown, about 5 minutes. Transfer to a bowl, scraping the seeds from the bottom of the pan and discarding the pod. Whisk in the eggs, light and brown sugars, corn syrup and salt. If substituting vanilla extract, add it here."

"Spread the chopped pecans in the chilled crust and pour in the filling. Top with the pecan halves, adding them in concentric circles. Carefully place the pie on the hot baking sheet and lower the oven temperature to 325 degrees. Bake until the crust and nuts are golden and the filling is set, 50 to 60 minutes. Cool completely on a rack before serving."

Vanilla pecan pie uses a flaky single crust filled with chopped pecans and a gooey mixture of browned vanilla butter, eggs, light and brown sugars, light corn syrup, and a pinch of salt. The butter is cooked with vanilla seeds to develop a nutty flavor before being whisked with the remaining filling ingredients. Chopped pecans are spread in the chilled crust, the filling is poured in, and pecan halves are arranged on top. The pie is baked until golden and set, cooled completely, and must be refrigerated; it stays fresh up to four days.

Read at Alternative Medicine Magazine