Pecan Filling

By LoriCaputo

Ingredients

• Make-ahead tip: Chill up to 7 days or can be frozen up to 2 months.
• Defrost in the refrigerator overnight.
• 1/2 cup firmly packed dark brown sugar
• 3/4 cup dark corn syrup
• 1/3 cup cornstarch
• 4 egg yolks
• 1-1/2 cups half-and-half
• 1/8 teaspoon salt
• 1 cup chopped toasted pecans
• 3 tablespoons butter
• 1 teaspoon vanilla extract

Preparation

Step 1

Make-ahead tip: Chill up to 7 days or can be frozen up to 2 months.
Defrost in the refrigerator overnight.

1. Whisk together the first 6 ingredients in a 3-quart saucepan until smooth. Bring the mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from the heat.
2. Whisk in pecans, butter and vanilla. Place a sheet of wax paper directly on the surface of the mixture to prevent a film from forming; chill 4 hours.
YIELD: 3 cups