Tag: Pie

Recipes

Pecan Pie

Pecan Pie

Pecan Pie

Serves 8
This is a recipe for a traditional pecan pie, which is a popular dessert in many parts of the southern United States of America. Pecan pies are often served on holidays and special occasions, most commonly at Christmas and Thanksgiving Day meals.

Prep Time: 45 min
Cook Time: 50 min

Ingredients

Crust
  • 1 1/2 c all-purpose flour
  • 1/2 tsp. salt
  • 4 tbsp. shortening
  • 5 tbsp. unsalted butter
  • 3 tbsp. to 5 ice cold water
  • 2 tsp. white vinegar
Filling
  • 1 c granulated sugar
  • 3 tbsp. brown sugar
  • 1 c light corn syrup
  • 1/3 c melted butter
  • 1 tsp. vanilla
  • 3 eggs, beaten
  • 1 c chopped pecans

Instructions

Crust
  • In a bowl whisk together your flour and salt.
  • Add in your shortening and butter and mix together using a pastry blender until crumbs appear.
  • Add in your water and vinegar and stir around and make into a ball.
  • Roll out dough into a large circle and place into a 9″ deep dish pie plate, cutting away any excess crust, place in refrigerator.
Filling
  • Preheat your oven to 350.
  • In a medium bowl mix together your granulated sugar, brown sugar, corn syrup, butter, vanilla and eggs and whisk until blended well.
  • Add your chopped pecans in to bottom of your prepared pie crust.
  • Pour your filling mixture over the top.
  • Cover your pie with tin foil and bake in preheated oven for about 30 minutes.
  • Remove the foil and bake for an additional 20 minutes if needed until center is set and not overly jiggly.
  • Place pie on counter or in refrigerator to cool for several hours before serving.

Notes

Tips, Tricks, Variations

Spray your foil with non-stick spray before gently covering the pie so it doesn’t stick when you go to remove it.

Don’t over mix the eggs, beat them until just broken up.

Try adding a cup of semi-sweet chocolate for an extra sweet twist! Another fun addition? A teaspoon of cinnamon to the filling OR the crust!

For a new variation, add about 1 cup of pecans to the food processor and pulse until very fine. Sprinkle on the pie when it is done baking. (Just don’t serve this version to a true Southerner, I heard it is a deal breaker!)

By Amanda

Adapted from I Am Baker

 

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