This recipe (by Betty Crocker) is yet another Thanksgiving classic. I absolutely love the roasted taste of the pecans and the sweet and soft layer underneath. It is certainly a treat! One thing that you have to be careful about, however, is not to use old pecans. The first time that I ever tasted a pecan pie, someone had used old pecans and I thought that it tasted like a slice of moldy dust that someone had accidentally dropped some whipped-cream on. For a while after that, I disliked pecan pies. My sister finally convinced me that it was just the old pecans that were bad and not the pie itself after making a pecan pie (with fresh pecans) for me. I could not stop talking about how much I loved pecan pie for the rest of the night. I hope that you enjoy this recipe as well!
Pecan Pie Recipe:
(Makes 8 or 9 inch one crust pie)
1/3 cup butter
1 cups flour
1/2 tsp. salt
2-3 Tbsp. cold water
2/3 cup sugar
1/2 tsp. salt
1/3 cup butter, melted
1 cup corn syrup
1 1/2 cups pecan halves or broken pecans
Directions for Pastry:
1. I sometimes cheat on this part and you can too if you want. What I do, is I just throw the ingredients in the mixer and mix it in that, although I mix it very slowly so as not to lose the flakiness of the crust. If you don’t want to cheat, keep on reading this step. Cut butter into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the sides of the bowl.
2. Gather dough into a ball and roll out on a lightly floured surface until the pastry is about two inches larger than inverted pie plate. Fold the pastry into quarters; ease into plate and unfold. Then press it firmly against the bottom and side. Flute the crust.
Directions for Filling:
1. Heat oven to 375 degrees. Prepare pastry.
2. Beat eggs, sugar, salt, butter, and syrup with hand beater. Hand-stir in the pecans. Pour into pastry lined pie plate.
3. Flute the pie crust and place the pie plate on a baking sheet. Cover the crust with aluminum foil to avoid burning.
4. Bake for 30-35 minutes. Remove the foil. Bake for 10-15 more minutes or until set.
If the filling has not set and you think that the crust will get burned if it continues to bake, put the foil back on. And remember… do not use old pecans.