Uncle Bill's Southern Style Pecan Pie |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I have been making Pecan Pies for many years. I now bake the pie in a casserole dish and serve it cut into squares. Ingredients:
1 1/4 cups graham wafer crumbs |
1 1/4 cups vanilla wafer crumbs |
1/2 cup chopped pecans |
6 tablespoons butter or 6 tablespoons margarine (softened) |
1 cup dark brown sugar |
3 tablespoons all-purpose flour |
4 large eggs |
1 1/3 cups light corn syrup |
1/3 cup butter, melted |
1/4 teaspoon salt |
2 teaspoons vanilla extract |
1 cup golden seedless raisins |
2 cups coarsely chopped pecans |
1 cup whole pecans, for the bottom layer |
Directions:
1. Preheat oven to 400 F.
2. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and 1/2 cup of chopped pecans; mix well.
3. Add 6 tablespoons of butter or margarine and using a pastry blender, work the mixture until crumbs are formed.
4. Prepare a 9 x 13 x 2 deep, oven-proof casserole dish by spraying the inside with a vegetable oil.
5. Dust inside with 3 tablespoons of all-purpose flour, discarding any excess flour.
6. Spoon crumb mixture into casserole dish and using a potato masher that has square slots, press to about 1/4 thickness.
7. Using a rounded spoon, press the crumb mixture 3/4 of the way up the sides to about 1/4 thickness.
8. In a preheated 400 F oven, bake for 15 minutes to set the crust.
9. In the meantime, in a large bowl, combine brown sugar and flour.
10. Add eggs one at a time and whisk well until smooth.
11. Add corn syrup, melted butter, salt and vanilla extract and whisk well to blend.
12. Add raisins and 2 cups of chopped pecans and stir well to mix.
13. Layer the bottom with 1 cup of whole pecans in no particular pattern; just random.
14. Spoon mixture carefully over the pecans.
15. Some of the pecans may float and this is okay.
16. Reduce oven heat to 375 F and bake for 35 to 40 minutes or until the filling is slightly puffed and golden brown.
17. Remove from oven and cool on a wire rack.
18. When cooled, refrigerate until ready to serve.
19. Serve with a dollop of whipped cream or a scoop of icecream.
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