Georgia Pecan Pie

Name: Georgia Pecan Pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Southern
Ingredients: 118 milliliters light corn syrup; 118 milliliters dark corn syrup; 3 larges eggs; 237 milliliters all-purpose flour; 59 milliliters ice water; 142 grams 1/4 cups pecan halves; 0 teaspoons salt; 1 teaspoons salt; 1 teaspoons sugar; 237 milliliters sugar; 113 grams stick cold unsalted butter, cut into 1/2-inch pieces; 4 Tbsps unsalted butter, melted; 1 Tbsp pure vanilla extract

The recipe Georgia Pecan Pie could satisfy your Southern craving in roughly 1 hour and 30 minutes. This vegetarian recipe serves 8. One serving contains 578 calories, 5g of protein, and 32g of fat. It will be a hit at your Thanksgiving event. A mixture of flour, corn syrup, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

MAKE THE FILLING

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

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse several times until it's the size of small peas.

Ingredients you will need

Butter

Peas

Sprinkle on the ice water and pulse just until the crumbs are evenly moistened. Turn the pastry onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes.

Ingredients you will need

Water

Wrap

MAKE THE FILLING

Preheat the oven to 35

Equipment you will use

Oven

Position a rack in the bottom third of the oven. On a lightly floured surface, roll out the pastry to a 13-inch round. Ease the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Refrigerate until firm.

Ingredients you will need

Roll

Equipment you will use

Oven

MAKE THE FILLING

In a medium bowl, whisk the eggs with the sugar and salt.

Ingredients you will need

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

Whisk in the light and dark corn syrups, butter and vanilla until combined. Stir in the pecans.

Ingredients you will need

Vanilla

Butter

Pecans

Corn

Equipment you will use

Whisk

Pour the filling into the pie shell and arrange the pecans in a decorative pattern. Cover the rim of the pie with foil strips and bake the pie for 50 minutes, or until the crust is golden and the filling is puffed but still slightly jiggly.

Ingredients you will need

Pie Crust

Pecans

Crust

Equipment you will use

Oven

Aluminum Foil

Remove the foil strips and let the pie cool completely before serving.

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

118milliliters

light corn syrup 118milliliters

dark corn syrup 3larges

eggs 237milliliters

all-purpose flour 59milliliters

ice water 142grams

1/4 cups pecan halves 0teaspoons

salt 1teaspoons

sugar 237milliliters

sugar 113grams

stick cold unsalted butter, cut into 1/2-inch pieces 4Tbsps

unsalted butter, melted 1Tbsp

pure vanilla extract

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. 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 Steppe Cellars Dry Riesling with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.