Irresistible Pecan Pie
Try this Irresistible Pecan Pie recipe, or contribute your own."My nieces and I made this for the first time today, and I have to say, this is a great pecan pie! The filling was caramely, sweet and pecan crunchy delicious. The homemade crust was really good. The only changes we made were to form the dough into a disk, wrap in plastic, and refrigerate for 1 hour prior to rolling out. And to cover the edges of the pie to protect the crust as it baked. The pie was a hit and better than anything you can buy in the stores." - sgrishka
Yield: 8 Servings Ready in 45 minutes
204 people trying soon
Verified by stevemur
Irresistible Pecan Pie Preparation
1.Preheat oven to 350 degrees F (175 degrees C).
2.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.
3.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.
4.To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter and salt. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
5.Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
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