Deep Dish Pecan Pie

Name: Deep Dish Pecan Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Southern
Ingredients: 710 milliliters light corn syrup; 4 larges egg yolks, at room temperature; 8 larges eggs, at room temperature; 789 milliliters all-purpose flour, plus more for dusting; 118 milliliters ice water; 473 milliliters light brown sugar; 283 grams cups pecan halves (about; 1 teaspoons salt; 2 teaspoons sugar; 302 grams (2 sticks plus 5 tablespoons) cold unsalted butter, cut into 1/2-inch pieces; 4 Tbsps unsalted butter, melted; 2 Tbsps pure vanilla extract

The recipe Deep Dish Pecan Pie could satisfy your Southern craving in approximately 45 minutes. This vegetarian recipe serves 16. One serving contains 715 calories, 8g of protein, and 35g of fat. It will be a hit at your Thanksgiving event. It works well as a rather inexpensive dessert. Head to the store and pick up vanillan extract, egg yolks, pecan halves, and a few other things to make it today.

Instructions

In a food processor, pulse the flour with the sugar and salt.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse until the mixture resembles coarse meal.

Ingredients you will need

Butter

Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times, then divide in half and pat each half into a 6-inch disk. Wrap the disks separately in plastic wrap and refrigerate for 1 hour.

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

On a lightly floured surface, roll out 1 pastry to an 11-inch round. Fit the pastry into a deep 9-inch pie plate. Trim the overhang to 1/2 inch, fold the edges under and crimp decoratively; refrigerate. Repeat with the remaining disk.

Ingredients you will need

Roll

Preheat the oven to 37

Equipment you will use

Oven

Line the bottom of the oven with foil in case of spills. Divide the pecans evenly between the pie shells. In a large bowl, combine the eggs, egg yolks, vanilla and salt.

Ingredients you will need

Pie Crust

Egg Yolk

Vanilla

Pecans

Egg

Salt

Equipment you will use

Bowl

Aluminum Foil

Oven

Whisk in the brown sugar and butter until smooth.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Whisk

Whisk in the corn syrup.

Ingredients you will need

Corn Syrup

Equipment you will use

Whisk

Pour the filling over the pecans, pressing them down with a spoon to coat them with the syrup.

Ingredients you will need

Pecans

Syrup

Bake in the center of the oven for 15 minutes.

Equipment you will use

Oven

Lower the oven temperature to 300 and bake for about 1 hour, or until the crusts are golden and the filling is puffed and beginning to crack around the edges; it should still be slightly jiggly.

Equipment you will use

Oven

Let the pies cool on a rack, then serve.

Equipment

Ingredients

Servings:

710milliliters

light corn syrup 4larges

egg yolks, at room temperature 8larges

eggs, at room temperature 789milliliters

all-purpose flour, plus more for dusting 118milliliters

ice water 473milliliters

light brown sugar 283grams

cups pecan halves (about 1teaspoons

salt 2teaspoons

sugar 302grams

(2 sticks plus 5 tablespoons) cold unsalted butter, cut into 1/2-inch pieces 4Tbsps

unsalted butter, melted 2Tbsps

pure vanilla extract

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Fess Parker Santa Barbara Riesling with a 4.1 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.