Wednesday, November 15, 2023

Southern Pecan Pie

Southern Pecan Pie

Pecan Pie has to be one of the easiest pies to make. There isn’t a whole lot to it. You dump the ingredients in a bowl, stir it all together and bake it. If you want to make it easier, get a frozen pie shell. But I give you the recipe for my buttery crust. This pie is so easy and yet so delicious. Put this on your Thanksgiving table this year for all those oohs and aahs!

 Southern Pecan Pie
1 cup light corn syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-1/2 cups (about 6 ounces) pecans 
In a medium bowl, combine the corn syrup, eggs, sugar, butter and vanilla. Mix until well combined.  Add the pecans. Mix well.
Pour into the unbaked pie crust.

Bake on center rack of the 350 degree preheated oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

NOTE:  Pie is done when you tap on the center surface of pie lightly  it should spring back when done.  Top with whipped cream or ice cream.

Keep in mind, you can use a frozen pie crust for this pie. Just thaw before baking.

 Buttery Homemade Pie Crust
1 cup all-purpose flour
1/8 teaspoon salt
5 tablespoons frozen butter
3 to 4 tablespoons ice cold water
Preheat oven to 350 degrees.  
To make the pie crust, whisk together the 1 cup of flour and salt in a medium bowl.  Cut the cold butter into small cubes and add to the flour. If I know I am making a pie, I put my butter in the freezer a few hours before. You want the butter to stay cold so try not to handle it any more than necessary.

Use a pastry blender, fork or 2 knives to cut the butter into the flour until it resembles small crumbs. Add just enough ice cold water to get the dough to form a ball.

Place on a floured surface.  Rub some flour on your rolling pin to keep the dough from sticking. Roll the dough out to where it is about 1-inch larger than a 9-inch pie plate.

Turn your pie plate upside down on the rolled out dough to check it.  Carefully roll the dough up onto your rolling pin.  Transfer the dough to your pie plate and unroll it.  You can trim the edges or you can do like I do and fold the edges up under the dough so that it doesn't stick out past the lip of the pie plate.  Dip a fork in some flour and press the tines of the fork into the dough going all around the pie. You'll need to dip your fork in the flour fairly often.   Your crust is ready for your filling.

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