Irresistible Pecan Pie Recipe 465
IRRESISTIBLE PECAN PIE RECIPE - (4.6/5)
Provided by Suesee50
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (175°C). CRUST: 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. 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. PIE FILLING: 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. Bake in a preheated 350°F (175°C) oven for one hour or until firm; let cool for one hour before serving.
IRRESISTIBLE PECAN PIE
This is the most amazing pecan pie. Once you start eating it you can't stop.
Provided by IHART44
Categories Desserts Pies Pecan Pie Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: 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.
- 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.
- To Make Pie Filling: 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.
- Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 49.1 g, Cholesterol 74.5 mg, Fat 28.2 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 8.5 g, Sodium 224.4 mg, Sugar 22.8 g
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- Preheat oven to 350°F/180°C/Gas Mark 4. Add flour, white sugar, and ½ tsp. salt to a medium bowl; whisk to aerate. Transfer the mixture to the work surface or a cutting board; use a knife to cut in refrigerated butter until you get a crumb-like mixture. Return the mixture into the bowl. Sprinkle icy water in small portions over the dough crumbs and stir to combine. When the dough becomes sticky enough to be shaped into a ball and hold the shape, stop adding water. Use a pencil to trace a circle that is bigger in diameter than your pie dish on a piece of parchment paper. Turn the paper pencil-side down and roll the dough out to completely fill the traced circle. Use a rolling pin to transfer the dough into the pie dish and keep chilled while making the filling.
- In another bowl, beat eggs with both kinds of corn syrup, melted butter, brown sugar, vanilla extract, a pinch of salt, a tablespoon of flour, and crushed pecans. Remove the pie shell from the refrigerator; arrange the pecan quarters in the bottom of the pie shell in one even layer. Sprinkle with cinnamon. Pour the sweet mixture over the pecans; arrange halved pecans on top in neat circles or any other pretty pattern. Bake for about 1 hour. Remove from oven; let sit at room temperature for 1 hour before serving.
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5/5 (1)Category DessertCuisine AmericanCalories 465 per serving
- Prepare the filling. In a large bowl mix all the ingredients (except pecans )together. Mix until smooth. Add pecans and stir.
- Pour prepared filling in to premade pie crust. Place to the oven and bake for 15 minutes. Then change the temperature to 350 and bake for another 35 minutes.
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5/5 (1)Total Time 4 hrs 15 minsCategory DessertCalories 657 per serving
- For the crust: In a mixing bowl whisk together flour, sugar and salt. Add butter and cut into flour using a pastry cutter or a long pronged for until mixture resembles coarse meal with small visible chunks of butter.
- Add 1 Tbsp of water at a time and fold with a rubber spatula, while adding just enough water until mixture has almost fully come together and is in moist clumps.
- Gently press dough together and shape into a 6-inch round disk, wrap in plastic wrap and chill 45 - 60 minutes until nearly firm.
- Dust a clean work surface with flour and roll crust out into a 12-inch round. Fold dough in half then fold in half once more, transfer to a 9-inch pie dish with the folded corner of the dough in the center of the pie pan.
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