Pecan Pie Recipe

Pecan pie is a new holiday staple in my house! Up until the middle of November, I had lived under the assumption that I was still allergic to pecans. However, having outgrown a number of my food allergies during my pregnancy with my daughter, I decided to find out if I had outgrown any more allergies after the birth of my son. To my delight, I am no longer allergic to pecans. For Thanksgiving this year, I made my very first pecan pie. I will also be making another pecan pie for the big Christmas meal.

Ingredients

Pie crust

• 1 cup plus 2 tablespoons of all-purpose flour
• 1/2 teaspoon of salt
• 1/3 cup of vegetable oil
• 2 to 3 tablespoons of cold water

Pie filling

• 5 tablespoons of butter
• 1 cup of brown sugar
• 3/4 cup of corn syrup or maple syrup
• 1/2 teaspoon of salt
• 2 cups of chopped pecans
• 2 teaspoons of vanilla extract
• 3 eggs

Directions

1. Preheat the oven to 350°.
2. Combine the flour and salt in a medium mixing bowl.
3. Add the vegetable oil.
4. Mix until the crust particles are the size of small peas.
5. Sprinkle in the water until all of the crust mixture is moistened and cleans the side of bowl.
6. Gather the crust pastry into a ball.
7. Flatten the crust pastry in the bottom of an ungreased 8-inch glass pie pan.
8. Mold the pie crust around the edge of the pie pan.
9. Combine the butter, brown sugar, corn syrup or maple syrup, and salt for the filling in a medium saucepan.
10. Heat until boiling. Stir frequently.
11. Add the pecans and vanilla to the brown sugar mixture.
12. Boil for 1 minute.
13. Remove the pecan mixture from the heat.
14. Lightly beat the eggs for the filling.
15. Fold the eggs into the pecan mixture.
16. Pour the hot filling into the hot pie crust.
17. Bake for 40 to 45 minutes.
18. Allow the pecan pie to cool.
19. Serve the pecan pie warm or cold.
20. Refrigerate any uneaten pecan pie.

 

 

Image Credits

Pecan Pie Recipe © 2014 Heather Johnson
Pecan Pie © 2014 Heather Johnson
Unbaked Pecan Pie Crust © 2014 Heather Johnson
Cooking the Pecan Pie Filling © 2014 Heather Johnson
Unbaked Pecan Pie © 2014 Heather Johnson
Baked Pecan Pie © 2014 Heather Johnson