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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Heaven! I *love* pecan pie and this recipe is soooo good. Nothing is better then the real thing. Ingredients:
*pie crust |
1 1/2 c. all-purpose flour |
1/2 t. salt |
2 t. white sugar |
1/2 c. butter, chilled |
4 t. ice water |
*pie filling |
6 eggs |
1 1/2 c. light corn syrup |
4 t. dark corn syrup |
1 1/2 c. light brown sugar |
6 t. butter, melted |
1 pinch of salt |
1 c. pecans, finely crushed |
1 c. pecans, quartered |
1 c. pecan halves |
Directions:
1. **Requires Deep Dish Pie Pan**
2. Preheat oven to 350 degrees F.
3. Pie Crust:
4. In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball. Refrigerate dough for 30 minutes.
5. On a floured surface, flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
6. Pie Filling:
7. In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
8. Bake in a preheated 350 degree oven for 30 minutes. Now cover pie with foil so as not to burn pecans or crust edge and bake for an additional 60 minutes.
9. **Important**- Please allow pie to cool for about 1 hour so as to fully set up in the middle before eating. Fresh whipped cream is soooo good with the pecan pie.
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