Common Sense Evaluation

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.

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Prep Time: 45 min
Cook Time: 50 min

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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!)

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By Amanda

Adapted from I Am Baker