Wednesday, January 4, 2012

Pecan Pie

Ingredients, Serves 4-6:
  • Pie Crust:
    • 1 cup flour plus some for dusting
    • 1/2 teaspoon salt
    • 1/3 cup shortening
    • 3 tablespoons cold water
  • Filling
    • 1 cup pecan halves
    • 3 eggs
    • 2/3 cup sugar
    • 5 tablespoons unsalted butter (melted)
    • 1 cup corn syrup (light or dark)
    • 1/2 teaspoon salt
My early memories of childhood are of my father loving pecan pie.  It was his absolute favorite thing to eat!  I too became a big fan of pecan pie.  So I had to do a blog on making this wonderfully rich and tasty dessert.  Making the pie crust from scratch is easy and definitely makes the pie worth waiting for!

To make the crust, in medium bowl, mix flour and salt. Cut in shortening until granules are formed that are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.

Roll the pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable.

Heat oven to 375°F.  Roll pastry using flour dusted rolling pin into a round shape 2 inches larger than upside-down 9-inch pie plate. Place pastry into pie plate, pressing up against sides and bottom.  Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with the end of a fork to get pie edge look.

In another medium bowl, beat all filling ingredients except pecans with wire whisk until well blended. Stir in pecans. Pour into pastry-lined pie plate.

Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Put in oven and bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Let rest on counter until at room temperature and serve!


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