i absolutely love the holiday season and this pie here is one of those reasons as to why. i never thought i'd be a pie lover, but somehow over the years i've acquired the taste for these sweet treats. now, savory pie? ummm... let's not go there, because i'm nowhere near any of that (at least not yet). i've yet to try the ever so popular chicken pot pie or while in england, their famous pork pies. yeah, it's just not for me.
okay, now let's get back on track to sweet pies. yes, this pecan pie recipe is so good. i've tried many pecan pie recipes in the past and i think this one is my favorite by far. it has just the right amount of sugar/sweetness. it's not terribly sweet and for sure, nothing short of not enough sugar. it is sweet, but not one of those sugar overload kind of sweet. i think i prefer the dark corn syrup over the white as well. for some reason, it just makes a better looking pie. plus, the recipe is so easy and simple, i feel like i can really do it in my sleep. i love how it calls for vanilla extract, but i've made it many times in the past and omitted it by mistake and it still came out okay.
below's the recipe for this delicious holiday pie should you want to make it. yes, i know the big holiday rush is over, but who's to say you still can't make one? why not have a pecan pie to ring in the new year. every new year's eve we make a yule log to ring in the new year. that's because there's too much going on before and during christmas time that we figure we'll save one sweet treat til after christmas. it's definitely something sweet to look forward to. if i get a chance to take pics, i'll be sure to post the recipe for that sometime next week. for now, enjoy the recipe below! :)
this pecan pie recipe makes the perfect pie, every time! it is my favorite pie recipe by far.
old-fashioned pecan pie
recipe from good housekeeping
for pie filling:
3/4 cup(s) dark corn syrup
1/2 cup(s) dark brown sugar
3 tablespoon(s) butter or margarine, melted
1 teaspoon(s) vanilla extract
1 pinch(s) salt
3 large eggs
1 1/2 cup(s) pecan halves, toasted
1 9-inch baked pie shell (recipe below)
- Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees.
- In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
- Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.
9-inch baked pie shell
recipe from good housekeeping
1 1/3 cup(s) all-purpose flour
1/4 teaspoon(s) salt
5 tablespoon(s) cold butter or margarine, cut up
3 tablespoon(s) vegetable shortening
5 tablespoon(s) ice water
- In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
- Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
- Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough round into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up sides of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge, then make decorative edge. Freeze pie shell 15 minutes.
- Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights, and bake 13 to 15 minutes longer or until golden. If shell puffs up during baking, gently press it down with back of spoon. Cool on wire rack until ready to fill.
- To make Deep-Dish Baked Pie Shell: Prepare 9-Inch Baked Pie Shell as above, but increase all-purpose flour to 1 1/2 cups and vegetable shortening to 1/4 cup. Ease dough into 9 1/2-inch deep-dish pie plate.