Dark Pecan Pie Virginian Hostess Style Recipes

PRALINE PECAN PIE A LA VIRGINIA HOSPITALITY

Steps:

• Sort through pecans to select 1/2 cup of perfect pecan halves. Set aside until pie is otherwise ready for the oven.
• Preheat the oven to 400 degrees Fahrenheit.
• Mix corn syrup, sugar, milk, lightly beaten eggs, flour, vanilla, and salt and mix well.
• Stir in chopped pecans. Mix well.
• Pour into unbaked pie shell. Create decorative pattern with perfect pecan halves.
• Place pie on pizza pan to catch drips. Bake at 400 degrees Fahrenheit for 10 minutes.
• Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes or until firm in the middle.
• Cool on wire rack.
• Refrigerate.

DARK PECAN PIE - VIRGINIAN HOSTESS STYLE

Steps:

• Sort through pecan halves and fill 1/2 cup with perfect pecan halves, and reserve until ready to put pie in oven.
• Preheat oven to 350 degrees Fahrenheit.
• Chop 1 cup of pecan halves or pecan pieces in food processor on pulse setting, and set aside.
• In a medium bowl, lightly beat eggs.
• Stir in the corn syrup, sugar, butter, vanilla and salt.
• Add the chopped pecans to the chess pie mixture and mix well.
• Pour chess pie mixture into unbaked pie shell.
• Top filling with perfect pecan halves.
• Cover pie edges loosely with foil.
• Bake at 350 degrees Fahrenheit for 20 minutes.
• Remove foil. Bake 20 minutes or longer or until a knife inserted near the center comes out clean. (That took me an additional 10 minutes.).
• Cool on a wire rack.
• Store in the refrigerator.

THE BEST PECAN PIE

Steps:

• For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
• edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
• While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
• Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

PECAN PIE

Steps:

• Preheat oven to 375 degrees. with rack set in lowest position.
• Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
• Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
• Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.