Friday, November 28, 2008
We have had tried many pecan pie recipes but this one, is by far our favorite. Hope you enjoy it also.
2 Eggs, Slightly Beaten
1 Cup Light Corn Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/4 Cups Broken Texas native pecans
Preheat oven to 375 deg F.
Spread pecans in an unbaked 9-inch pie shell.
Mix remaining ingredients and pour over pecans.
Bake at 375 deg F. for 40 to 50 minutes or until filling is set.
Cover the edges of the pie crust with aluminum foil about halfway through baking to prevent crust from getting too brown before the pie is done.
Note that this recipe calls for Light Corn syrup (we use the Karo brand). Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture.
4 ½ C. Flour
1 ½ TBS Sugar
1 ½ tsp Salt
6 TBS Butter
1 ½ C. Crisco
¾ Cup Buttermilk
Blend with a fork , add buttermilk and lightly mix with your hands. Just until incorporated. Seperate into 4 equal portions by gently pressing mixture into a thick disk shape.
Roll out between waxed paper. Makes two double crusts or 4 single crusts. You can freeze unused crust. Just portion out and flatten into a disk,wrap in saran wrap and freeze in a ziploc freezer bag.