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ooey gooey pecan pie! delicious when served with ice cream and perfect when warm, it’s great for the holidays
for this recipe, you do NOT need to make the home-made crust if you choose to use a pre-made pie shell
total amount of time: 1.5 hours
INGREDIENTS:
CRUST (makes 2):
2 cups flour
1 teaspoon salt
3/4 CRISCO stick (vegetable shortening)
5 tablespoons cold water
PECAN PIE:
1/3 cup butter
1 cup white corn syrup
1 cup white sugar
3 eggs, SLIGHTLY BEATEN (do not completely break the yolk)
1 tsp maple flavor
1 cup sauteed pecans
DIRECTIONS
CRUST: 
Combine all ingredients into a food processor and pulse until crumbly (if you don’t have a food processor, use a pie crust combiner)
Create one big ball with the combined ingredients - they should stick together
Cut that ball in half to form two, equal sized portions
Wrap in plastic wrap and refrigerate for at least an hour
After chilled, sprinkle flour onto a sheet of tinfoil and onto a rolling pin
Roll out your dough on the tinfoil evenly
Place a pie tin above the rolled out dough, then carefully slide your hand under the tinfoil to flip the dough into the pie tin
Carefully peel off the tinfoil from your pie crust
Be sure to repair any holes or patches by removing the excess dough from the edges of the pie tin
Pinch the tips of the pie crust (near the edges) to form a little ridge
Use your thumb and index/middle finger to create the ripple shape
Poke holes with a fork at the bottom of the dough
It is now ready to be filled
PECAN PIE:
Preheat the oven to 350 degrees
With a bit of butter, sautee the pecans in a small frying pan until they are lightly glazed (do not COOK them)
In a bowl or mixer, cream the butter and combine with the sugar
Add all other ingredients EXCEPT the pecans to the mixture and stir together until well combined
Add the pecans last and give it one gentle stir
Pour the mixture into a pie shell or the home-made crust
Bake for 50-55 minutes
enjoy!

more recipes here

ooey gooey pecan pie! delicious when served with ice cream and perfect when warm, it’s great for the holidays

for this recipe, you do NOT need to make the home-made crust if you choose to use a pre-made pie shell

total amount of time: 1.5 hours


INGREDIENTS:

CRUST (makes 2):

  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 CRISCO stick (vegetable shortening)
  • 5 tablespoons cold water

PECAN PIE:

  • 1/3 cup butter
  • 1 cup white corn syrup
  • 1 cup white sugar
  • 3 eggs, SLIGHTLY BEATEN (do not completely break the yolk)
  • 1 tsp maple flavor
  • 1 cup sauteed pecans

DIRECTIONS

CRUST: 

  • Combine all ingredients into a food processor and pulse until crumbly (if you don’t have a food processor, use a pie crust combiner)
  • Create one big ball with the combined ingredients - they should stick together
  • Cut that ball in half to form two, equal sized portions
  • Wrap in plastic wrap and refrigerate for at least an hour
  • After chilled, sprinkle flour onto a sheet of tinfoil and onto a rolling pin
  • Roll out your dough on the tinfoil evenly
  • Place a pie tin above the rolled out dough, then carefully slide your hand under the tinfoil to flip the dough into the pie tin
  • Carefully peel off the tinfoil from your pie crust
  • Be sure to repair any holes or patches by removing the excess dough from the edges of the pie tin
  • Pinch the tips of the pie crust (near the edges) to form a little ridge
  • Use your thumb and index/middle finger to create the ripple shape
  • Poke holes with a fork at the bottom of the dough
  • It is now ready to be filled

PECAN PIE:

  • Preheat the oven to 350 degrees
  • With a bit of butter, sautee the pecans in a small frying pan until they are lightly glazed (do not COOK them)
  • In a bowl or mixer, cream the butter and combine with the sugar
  • Add all other ingredients EXCEPT the pecans to the mixture and stir together until well combined
  • Add the pecans last and give it one gentle stir
  • Pour the mixture into a pie shell or the home-made crust
  • Bake for 50-55 minutes

enjoy!

more recipes here