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Traditional Pecan Pie

November 13, 2016

When planning a Thanksgiving dinner, do NOT miss out on including a pecan pie.

I’ve had many pecan pies before but i had never actually made one of my own. And since this year i’ve been doing a lot of “first timers”, why not!

After researching a few recipes online, and figuring out who sells corn syrup in Beirut, i finally decided to try out Sally’s Baking Addiction’s Recipe. It really is such a simple recipe and tastes just like the one I used to have.

The crust of this pie is another story. Made with butter and shortening, this crust is buttery, flakey, and has the exact texture you would imagine a pecan pie to have.

My first attempt, well I can’t really tell you how it was because i successfully burnt the entire top. PITCH BLACK. 🙂 But i really wanted some of that pie! So the next day, i used the second pie dough batch and made it again.

It was P E R F E C T! Except for the fact that the pie base wasn’t as thick as i wanted it to be. Nevertheless, it really was everything you can want in a pecan pie.

Check out the recipe below 😀

Ingredients For Pie Crust

Yields 2 pie crusts

  • 2 and 1/2 cups (315g) all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90g) unsalted butter, chilled and cubed
  • 3/4 cup (148g) vegetable shortening, chilled ( I used organic coconut shortening)
  • 1/2 cup (120ml) ice water

Directions For Pie Crust

  1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
  2. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
  3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use between 1/3 cup (75ml) and 1/2 cup (120ml) of water.
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

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Ingredients For Pie Filling

  • 2 and 1/2 cups (250g) coarsely chopped pecans
  • 3 large eggs
  • 1 cup (240ml) dark corn syrup
  • 1/2 cup (100g) packed dark brown sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

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Directions For Pie Filling

  1. After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 177°C.
  2. Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the chilled pie dough disc, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
  3. Spread the pecans evenly inside pie crust. Set aside. In a large bowl using a rubber spatula or wooden spoon, whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.
  4. Egg wash the sides of the pie for a golden finish.
  5. Bake the pie for 40-50 minutes, or until the top is lightly browned.  Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
  6. Slice and serve pie warm or at room temperature. Top with whipped cream and a sprinkle of cinnamon-sugar if desired.

 

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There you have it! Traditional Pecan Pie you don’t want to skip this Thanksgiving dinner!

Pinch of Love,

Mrs.Clueless

 

 

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