Is there really anything The Pioneer Woman makes that isn't good? I have never tried a recipe of hers and been disappointed and this Pecan Pie was no different. It is amazing, the best, over the top...
I have always been scared away from Pecan Pie for some reason but about a year or two ago I watched my mom make one and it was so darn easy that I couldn't believe I had never attempted it. It's one of my favorite pies to eat but always thought it was so hard to prepare. Nope...simple as "pie".
I know we all tend to think of Pecan Pie for fall but I could eat it all year round so I decided to go ahead and share this super yummy recipe for both the pie and the crust. Enjoy!
Crust Recipe
1-1/2 Cups Crisco
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
Preparation Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco
into the flour for about 3 or 4 minutes until it resembles a coarse
meal. In a small bowl, beat an egg with a fork and then pour it into the
flour/shortening mixture. Add 5 tablespoons of cold water, 1
tablespoon of white vinegar and 1 teaspoon of salt. Stir together
gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Pecan Pie Recipe
1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans
Preparation Instructions
Prepare your pie crust using recipe from above.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve with Cool Whip.
• Gather ingredients for pie crust and pecan pie recipe
• For Pie Crust work the Crisco into the flour with a pastry blender
• Beat 1 egg
• Add egg, water, salt and vinegar to your flour mixture and blend well
• Divide dough into three balls
• Place balls in three separate gallon sized Ziploc bags
• Roll out in the bags and freeze. For the one you are going to use right away place in a pie dish and shape edges and set aside while you mix up your pie
• For pie you will mix all your ingredients together except the pecans
• Place pecans in prepared pie shell
• Pour syrup mixture over pecans
• Bake then cool completely then serve! Yummy
This pie is so good and super simple as well! I hope you enjoy it as much as we did at our house. I can't wait to make it again soon.
I LOVE Pecan Pie!!! My mouth is watering!!! Thanks for the recipe!!
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