Pecan Pie

Written by on in Desserts, Pies

Serving Pecan Pie has become a Thanksgiving Day tradition in our house. This ooey gooey , buttery pie is loaded with pecans and baked to perfection. Add a scoop of vanilla ice cream for a special treat!

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Pecan Pie

Recipe by Diane Becker
Servings

8

servings

Ingredients

  • CRUST

  • 1 ½ cups flour

  • 3 Tablespoons sugar

  • ½ teaspoon salt

  • ½ cup butter, chilled and diced

  • 1 egg yolk

  • 3 Tablespoons ice water

  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  • FILLING

  • 1 ½ cups pecan halves

  • 3 eggs

  • 1 cup light corn syrup

  • ¾ cup sugar

  • 2 Tablespoons flour

  • 3 Tablespoons milk

  • 3 Tablespoons butter, melted

  • 1 teaspoon vanilla extract

Directions

  • To make the pie crust:
  • In a large bowl combine the flour, sugar and salt.
  • Cut in the diced butter until mixture resembles coarse crumbs.
  • Mix the egg yolk with the ice water and stir until mixture forms a ball.
  • Wrap in plastic wrap and refrigerate 1 hour or overnight.
  • Remove crust dough from refrigerator, roll out and place in a 9” pie plate.
  • Preheat oven to 450 degrees.
  • Place pecans in the bottom of the pie crust.
  • In a large bowl stir together ¾ cup sugar and 2 Tablespoons flour.
  • Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over the pecans.
  • 10. Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until golden brown and filling is set.

Notes

  • I cover the edges of the pie with tin foil for the first 10 minutes to prevent it from getting too brown.

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