Dec 15, 2017
Pecan Pie Recipe
There are times when a fruity pie just won't suffice. Sometimes, I crave the thick, goopy caramel layer and toothsome, satisfying crunch of a pecan pie.
I think everyone enjoys a good pecan pie. I get my stock of pecans from The US a couple times a year and I love to bake pies to share with my friends in Dubai. I have tweaked my recipe over the years and I think I've finally found the one I'm happy with.
I eat this delicious pie warm, with vanilla ice cream, and SOMETIMES I eat it cold, straight out of the fridge 😋
If you don't want to make your own pie crust then go ahead and use a ready-made crust. But, please, roast your nuts! I just know you will love this classic pecan pie!
Pecan Pie Recipe
1 Hour 30 Minutes (plus chill time for crust)
For the Crust
2 cups all purpose flour
3/4 cup cold shortening
1/4 cup cold butter, cubed
1 1/2 tsp salt
1 egg, beaten
Iced water...I can't give a measurement for this. I just keep a cup on the side and add a little at a time
For the Filling
3 eggs, beaten
1 cup light Karo corn syrup
1 3/4 cups sugar
1/4 cup light brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 tsp salt
1 1/2 tablespoons flour
1 cup pecans, roasted and chopped
A large handful of whole, roasted pecans
1 egg, beaten, to brush over crust
In a large bowl, add flour, shortening, butter, salt and egg. Mix with a pastry cutter or your fingers until it looks like course crumbs.
Slowly, add iced water until it comes together. Wrap in plastic wrap and chill in the fridge for at least 2 hours.
Roll out chilled dough, place in a 9" pie dish and crimp the edges. Put the crust in the fridge while you make the filling.
Preheat oven to 180C/350F.
In a large bowl, mix eggs, corn syrup, sugar, brown sugar, melted butter, vanilla, salt and flour.
Press the roasted, chopped pecans into the pie crust.
Pour pie filling on top of chopped pecans in unbaked crust.
Carefully lay the whole pecans on top of the filling.
Brush the crust edges with a beaten egg.
Bake for an hour (or slightly more) until the pie is puffed up and golden brown. You want it to jiggle a bit in the middle. It will set to perfection as it cools.
Let cool on a rack before slicing.
Tips and Bits
This pie recipe tastes good with walnuts too.
Be careful when roasting nuts in the oven. They brown very quickly and can end up tasting bitter.
If pie is browning too quickly, lay a sheet of foil on top and continue baking.
Everyone's oven is different so you may need longer baking time.
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