This past Thanksgiving ,I had the pleasure of having my first slice of Pecan Pie. I know, I know, it's been around since forever and somehow I just missed having it...Well I finally had a slice and let me tell you, it was a slice of heaven...Pure heaven. Here is a recipe for it...I hope you enjoy yours too as I enjoyed mine
First we'll start with the pie crust-
INGREDIENTS:
1 1/3 cup(s) all-purpose flour
1/4 teaspoon of salt
3 tablespoon(s) butter or margarine, melted
1 teaspoon(s) vanilla extract
1 pinch(s) salt
3 large eggs
1 1/2 cup(s) pecan halves, toasted
1 9-Inch Baked Pie Shell
DIRECTIONS For Pie Crust-
1.Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees.
2.Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
3.Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough round into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up sides of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge, then make decorative edge. Freeze pie shell 15 minutes.
4.Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights, and bake 13 to 15 minutes longer or until golden. If shell puffs up during baking, gently press it down with back of spoon. Cool on wire rack until ready to fill.
5.To make Deep-Dish Baked Pie Shell: Prepare 9-Inch Baked Pie Shell as above, but increase all-purpose flour to 1 1/2 cups and vegetable shortening to 1/4 cup. Ease dough into 9 1/2-inch deep-dish pie plate.
Now with the pie crust made...on to the pie!
INGREDIENTS:
3/4 cup(s) dark corn syrup
1/2 cup(s) dark brown sugar
3 tablespoon(s) butter or margarine, melted
1 teaspoon(s) vanilla extract
1 pinch(s) salt
3 large eggs
1 1/2 cup(s) pecan halves, toasted
DIRECTIONS:
1.Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees. Okay, we've done that!
2.In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
3.Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.
Cooking Tips & Techniques:
For a grown and sexy version, add 2 tablespoons bourbon and 1/4 teaspoon of freshly grated nutmeg to egg mixture in step 2.
Either way,Enjoy!
First we'll start with the pie crust-
INGREDIENTS:
1 1/3 cup(s) all-purpose flour
1/4 teaspoon of salt
3 tablespoon(s) butter or margarine, melted
1 teaspoon(s) vanilla extract
1 pinch(s) salt
3 large eggs
1 1/2 cup(s) pecan halves, toasted
1 9-Inch Baked Pie Shell
DIRECTIONS For Pie Crust-
1.Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees.
2.Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
3.Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough round into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up sides of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge, then make decorative edge. Freeze pie shell 15 minutes.
4.Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights, and bake 13 to 15 minutes longer or until golden. If shell puffs up during baking, gently press it down with back of spoon. Cool on wire rack until ready to fill.
5.To make Deep-Dish Baked Pie Shell: Prepare 9-Inch Baked Pie Shell as above, but increase all-purpose flour to 1 1/2 cups and vegetable shortening to 1/4 cup. Ease dough into 9 1/2-inch deep-dish pie plate.
Now with the pie crust made...on to the pie!
INGREDIENTS:
3/4 cup(s) dark corn syrup
1/2 cup(s) dark brown sugar
3 tablespoon(s) butter or margarine, melted
1 teaspoon(s) vanilla extract
1 pinch(s) salt
3 large eggs
1 1/2 cup(s) pecan halves, toasted
DIRECTIONS:
1.Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees. Okay, we've done that!
2.In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
3.Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.
Cooking Tips & Techniques:
For a grown and sexy version, add 2 tablespoons bourbon and 1/4 teaspoon of freshly grated nutmeg to egg mixture in step 2.
Either way,Enjoy!
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