January 10, 2015

no-sweat pecan pie

Pies are such wonderful things.  You've got the pie shell and then you fill it with all kinds of goodness. Now, I'll admit that fruit pies are actually my favourite kind of pies, but every once in a while it's fun to mix it up.  For instance, we made this pecan pie for Christmas dinner and it worked out quite nicely.  Also, it was pretty simple to make which is always a plus.

First you add the pecans into the shell

Then we add the sweet filling

All baked up

Here's the recipe!

Old Fashioned Pecan Pie
from Epicurious


Pastry dough (I used store-bought, thawed overnight)
3/4 stick unsalted butter
1 1/4 cup packed light brown sugar
3/4 cup light corn syrup
2 tsp vanilla extract
1/2 tsp grated orange zest
1/4 tsp salt
3 large eggs
2 cups pecan halves


Preheat oven to 350°F with a baking sheet on middle rack.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Place pecans in pie shell and spread them out evelyn.  Pour corn syrup mixture evenly over the pecans. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.


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