Thursday, November 27, 2008

Pecan Pie

This recipe is from Recipezaar. It is very unique in that it is one of the few pecan pie recipes that doesn't use corn syrup. I think the brown sugar gives it a wonderful flavor.

Pecan Pie (x 2)
2 cups margarine
4 cups brown sugar
6 eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 1/2 - 3 cups pecans (whole, chopped, whatever! In my opinion, halved looks the best)

Preheat the oven to 350*F.

Melt the margarine in a saucepan. Add the brown sugar, and stir to dissolve. Remove from the heat, and allow it to cool slightly. You don't want it too hot or you will cook the eggs as you add them! Beat in the eggs, vanilla, and salt. Mix mix mix!

Pour the mixture into 2 pie crusts (unbaked, recipe below). Now, gently add the pecans on top of the pies. They will sink slightly, but most will "float".

Carefully (without jarring them around too much) transfer the pies to the oven. Bake for 45 minutes.

I suggest you serve this with whipped cream, or, better yet, vanilla ice cream.

Pie Crust
Pie crust is easy to make, and is one of those things that are somehow satisfying and fun to make. It can be a bit tricky to get the dough over the pie pan, but once you learn it is a piece of cake. I mean, pie.

2 cups flour
1 teaspoon salt
2/3 cup Crisco shortening
5-7 tablespoons of water

Mix the flour and salt together. Add the Crisco, and mix it into the flour. The easiest way to do this is with your hands. Squish it into the flour, mush it around. Eventually the flour and crisco will make sandy little pebbles. Once you get to this stage, add the water. Knead the dough just enough to make it doughy and stretchy. You don't want to over-knead pie crust.

Divide the dough into two balls and roll them out on a lightly floured surface until they are 1/4 inch thick. If you are having trouble rolling it out, and it seems like the dough is breaking a lot, then you need to add a little more water.

Sprinkle a tad more flour on top of the crust, and, starting with the edge closest to you, wrap it around the rolling pin. You want the rolling pin to be surrounded in the sheet of dough you made. Now, unwind it from the rolling pin and onto a pie pan. This seems to be the easiest method.

I'm not sure how to explain how to crimp the pie crust, so, if you want a fancy pants pie crust, I recommend this video: Recipetips.com

Tada! This makes enough for two un-covered pies (like pecan and pumpkin pies) or one covered pie (like an apple pie).

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