Irresistible Pecan Pie
Irresistible Pecan Pie is a vegetarian recipe with 8 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 24g of fat, and a total of 514 calories. It is perfect for Thanksgiving. If you have flour, eggs, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. This recipe is typical of Southern cuisine.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, combine flour, salt and white sugar.
Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
On a floured surface flatten dough ball with rolling pin.
Roll out into a circle that is one inch larger than pie dish.
Place pie shell into dish and refrigerate until pie filling is complete.
To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans.
Spread quartered pecans over bottom of refrigerated pie crust.
Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
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 Gunderloch Riesling Kabinett Jean-Baptiste with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
Gunderloch Riesling Kabinett Jean-Baptiste