Pecan Pie

My oldest daughter and I are big pecan pie fans.   My husband loves pumpkin, my youngest daughter loves apple and my son likes cake.   This means we usually have 4 or more desserts at thanksgiving; no one complains.

It took quite a few tries to get a good recipe, majority (okay all except when I cook this) of the credit goes to my oldest who is usually in charge of baking the pecan.    We have had some really awful ones in the past that kind people offered great criticism on.  It helped us come up with this recipe.   This  is the best pecan pie I have ever eaten, gluten free and non gluten free ones.    I am pretty picky on my pecan pie.

Pie Crust:
Note:  will take 1.5 hours before baking

1.25 cups Tom Sawyer flour
2 tsp white sugar
1/8 tsp sea salt
1/2 cup cold butter, diced
1 large egg, lightly beaten
flour for rolling the dough

Filling:

5 Tbsp butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 tsp sea salt
2 cups coarsely chopped toasted pecans
2 tsp pure vanilla extract
3 eggs lightly beaten

 

Directions:

Make the dough by hand. In a bowl whisk together the flour, sugar, and salt.  Using clean fingers work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean size bits of butter.  Add the egg and stir the dough together with a fork.  If too dry sprinkle with water.  Form into a flattened ball and wrap with plastic, chill for at least 1 hour.  Once chilled roll the dough with rolling pin into a circle and transfer to a pie pan.  Freeze the pie shell for 30 minutes.

Preheat oven to 400 and put a piece of parchment paper or foil over the pie shell and fill with dried beans or a pie weight and bake about 20 minutes.  Remove parchment paper and beans and continue baking until golden brown.

Filling:   In medium pan combine the butter, brown sugar, corn syrup and salt, bring to a boil over medium heat stirring constantly.  Continue to boil for 1 minute and then remove from heat.  Stir in the nuts and vanilla.  Set aside to cool slightly about 5 minutes.  Whisk the beatin eggs into the filling until smooth.  Pour into the pie crust.

Bake at 350 degrees for about 40-45 minutes (depends on oven) until the sides of the pie are set but the center still just slightly loose.   If the edges look like they are getting too dark and you don’t like that cover them with some tin foil.   Be very careful as the pie will be hot.

Serve Warm,
Awesome on its own but have had reviews from others that vanilla ice cream takes this to the next level.

However you enjoy eating it the important thing is to enjoy with friends or family.

 

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