Classic Pecan Pie
It's just heaven! This is one that you may want to hide that extra piece for yourself. We usually make this during the holiday season but we are always looking for a reason to make this through the year. Very satisfying and the only thing that will make this better is a scoop of ice cream!
Equipment
- 1 large bowl
- 1 9 inch pie pan
- 1 Rolling Pin
- 1 dough cutter optional
Ingredients
For the pie crust
- 1 ½ cups all-purpose flour (156g)
- pinch salt
- 1 tablespoon sugar
- 3 tablespoons cold water
- ¼ cup vegetable shortening (48g)
- ¼ cup butter (57g) cold
- Pre-cook pie shell for 7-10 minutes
For the filling
- 3 cups all-purpose flour (375g)
- 3 eggs room temperature
- ⅓ cup butter (76g) melted
- 1 cup corn syrup (340g) light or dark
- 3 tablespoons brown sugar
- 1 teaspoon vanilla
- pinch salt
- 1 cup pecans, roasted chopped
Instructions
For the pie crust
- Add to a large bowl and mix together the flour, salt, water, butter and vegetable shortening. Combine together and it will be crumbly like tiny pebbles. The best tool to mix this together with is your hands or use a dough cutter.
- Pour unto a lightly floured surface and make into a flat round shape and cover with wrap and place in the refrigerator for 30 minutes to chill.
- Preheat oven to 350℉ / 176℃
- After chilling the dough place on a lightly floured surface and using a rolling pin to make a round shape to fit a 9" pie tin. Bake the pie crust for 5-7 minutes at 350℉ / 176℃, remove and set aside.
For the filling
- Beat 3 eggs together in a bowl, add the sugar, brown sugar, corn syrup, melted butter, pecans, vanilla and salt. Combine and pour into pie crust.
- Bake at 350℉ / 176℃ for 30 minutes covered with foil and then remove the foil and bake for another 20 minutes uncovered. Be careful not to burn the crust or pecans. Pie should not be jiggly when you remove it from the oven. If it juggles a lot, add foil and bake for another 20 minutes until it sets. Baking times seem to vary.
- Allow to cool for several hours or even overnight.