Classic Pecan Pie

Classic Pecan Pie

I love all sorts of pies. I would never want to pick just one favorite. If I had to pick, pecan would probably be it. The nuts, the sweet filling and the crispy crust all work so well together.

Served plain, or with a dollop of whipped cream, pecan pie just works for me. It is not a pie I make very often, so I think pecan pie always makes me thinks of the holidays. It was also a favorite of my Mom’s.

Here is the recipe. The crust recipe follows.

Classic Pecan Pie

3 eggs, slightly beaten

1 c. light or dark corn syrup

1 c. sugar

2 T. Butter, melted

1 t. vanilla

1½ c. pecans

1 unbaked 9-inch pastry crust

In medium mixing bowl beat together all ingredients, except the pecans until well mixed. Stir in nuts and pour into crust. Bake in a preheated 350 degree oven for 50-55 minutes or until knife inserted off center comes out clean. Makes 1.

Chocolate Pecan Pie Variation: The same recipe as above, but reduce sugar to 1/3 cup and add 4 oz. of German sweet chocolate or semi sweet chocolate, melted and cooled along with the eggs. This pie sometimes needs a little more time to bake-5 minutes or so.

Variations: You can experiment with other nuts. Try toasted, skinned hazelnuts, chopped coarsely or walnuts, slivered almonds or a combo.

You can use a store bought crust, but I prefer homemade. This is the crust recipe I normally use when I make pecan pie. It makes two crusts, so you can cut the recipe in half, freeze half of the dough, or just make 2 pies!!!

Half and Half Dough

This is a great crust for liquid fillings like custard type pies, pecan and pumpkin. For a sweet pie like pecan you can reduce the sugar in the crust by half.

¼ c. butter, room temp

½ c. shortening, room temp, or lard

¼ c. sugar

½ t. salt

2½ c. pastry or all purpose flour

1/8 t. baking powder

¼ c. milk

1 t. lemon juice

Cream together the first 4 ingredients until smooth. Mix together the flour and baking powder. Set aside. Combine milk with the juice and set aside. Stir ½ c. of the flour into butter mixture. Stir until smooth. Add a little of the milk, stirring until smooth. Add remaining ingredients alternately until finished. Dough will firm up once chilled. Chill at least 4 hours before using. Makes 2 crusts.