Pecan pie is always a hit with my family for Thanksgiving and Christmas. Here is a very simple recipe that I have had a lot of success with over the years. The recipe for the dough is at the bottom of the post.
Serves: 8 people
Time: 1 hour, 15 minutes.
You will need:
- 2/3 cup sugar
- 1/3 cup butter, melted
- 1 cup dark corn syrup
- 1/2 tsp salt
- 3 large eggs
- 1 cup pecan halves or broken pecans
- 2 tbs bourbon
Step one: Heat oven to 375 degrees
Step two: Beat sugar, butter, corn syrup, bourbon, salt and eggs in a large bowl with a wire whisk.
A little bourbon never hurts.
Once blended, stir in pecans.
Pour into a dough lined pie plate.
Step three: Bake for 40-50 degrees until the center is set.
Ready for coffee and ice cream:)
Homemade dough recipe:
This recipe makes enough for 2 or a double crust pie.
- 2 1/2 cup all purpose flour (spooned and leveled)
- 1 tsp salt
- 1 tsp sugar
- 2 sticks unsalted butter, cut into pieces
- 1/4 to 1/2 cup cold water.
Step 1: Combine flour, salt, and sugar. Add butter. Mix (use a hand mixer or processor) until the mixture resembles a crumbly meal ( a few pea size pieces of butter is ok)
Step 2: Sprinkle with 1/4 cup of cold water. Mix until the dough is crumbly, but holds together when squeezed with your fingers. If necessary, add a tiny bit of water at a time until you get the right consistency. To do not overdo it, or your crust will get tough, not flaky. ‘
Step 3: Transfer half of the dough onto a piece of plastic wrap. Form the dough into a circle roughly 3/4 inch thick. Wrap tightly and chill in the refrigerator for at least an hour until firm. It will hold up for 3 days and can be frozen for 3 months. Repeat with the second half.
When I am top of holiday game, I will pre-make a few batches and freeze them until Thanksgiving and Christmas.