Really any pie is a old southern favorite, but there is just something about pecan pie that i used to shy away from baking pecan pie, only because i just never found the right recipe for my taste.
Irresistible Pecan Pie
The filling is silky smooth, and the pecans on top toast nicely as the pie bakes, matching the nuttiness of the.
Recipe Summary Irresistible Pecan Pie
This is the most amazing pecan pie. Once you start eating it you can't stop.Ingredients | Old Fashioned Southern Pecan Pie Recipe
1 ½ cups all-purpose flour
½ teaspoon salt
2 tablespoons white sugar
½ cup butter, chilled
4 tablespoons ice water
3 eggs, beaten
¾ cup light corn syrup
2 tablespoons dark corn syrup
¾ cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
½ cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves
Directions
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.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Info | Old Fashioned Southern Pecan Pie Recipe
prep:
25 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 55 mins
Servings:
12
Yield:
1 9-inch pie
Old Fashioned Southern Pecan Pie Recipe - Instead, this version strikes just the right balance—the filling is rich but not cloying, so the pecans take center stage, and the flaky, tender crust has enough.
