Old Fashioned Pecan Pie Recipe 445

OLD-FASHIONED PECAN PIE

It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.

Provided by Andrea Albin

Categories Pie Bake Christmas Thanksgiving Egg Kid-Friendly Frozen Dessert Pecan Christmas Eve Gourmet Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

Old-Fashioned Pecan Pie image

Steps:

Preheat oven to 350°F with a baking sheet on middle rack.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

Ingredients

Pastry dough
3/4 stick unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound)
Whipped cream or vanilla ice cream (for serving; optional)

More about "old fashioned pecan pie recipe 445"

OLD-FASHIONED PECAN PIE RECIPE | KING ARTHUR BAKING

Web Instructions Preheat the oven to 375°F. Roll out the pastry and place it in a greased 9" pie pan. Crimp the edges as desired. Melt the butter and set …
From kingarthurbaking.com
4.5/5 (176)
Total Time 1 hr 45 mins
Servings 12
Calories 415 per serving

Flute the edges decoratively., Melt the butter and set it aside to cool. , In a large bowl, mix together the flour, sugar, and salt.
Add the milk and eggs and beat well., Stir in the vinegar, vanilla, and flavoring, then the butter and diced pecans., Pour the mixture into the crust and scatter the pecan halves on top., Bake the pie for 47 to 50 minutes.
When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan. , Remove the pie from the oven (the pie will finish setting up as it sits) and cool completely before slicing., Store any leftover pie in the refrigerator for a day or so; freeze for longer storage.

Old Fashioned Pecan Pie Recipe 445

OLD-FASHIONED PECAN PIE

It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.

More about "old fashioned pecan pie recipe 445"

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