Pecan Pie

Name: Pecan Pie
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 8
Cuisine: Southern
Ingredients: 1 teaspoons apple cider vinegar; 341 milliliters light corn syrup; 2 Tbsps beaten egg (about 1/2 large egg); 3 larges eggs; 156 grams all-purpose flour, plus more for dusting; 149 grams pecan halves, 3/4 cup chopped; 0 teaspoons salt; 1 teaspoons salt; 150 grams sugar; 2 Tbsps sugar; 1 stick unsalted butter; 4 Tbsps cold unsalted butter, cut into 1/2-inch pieces; 1 vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract); 2 Tbsps vegetable shortening

Pecan Pie might be a good recipe to expand your dessert recipe box. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 616 calories, 7g of protein, and 36g of fat. This recipe serves 8. It is a reasonably priced recipe for fans of Southern food. This recipe from Foodnetwork requires butter, corn syrup, salt, and vegetable shortening. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 2 hours and 55 minutes. If you like this recipe, you might also like recipes such as Easy pecan pie for Thanksgiving: Gluten Free Raspberry Pecan Pie, Sweet Potato Pecan Pie Doughnuts with Roasted Pecan Crunch, and Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting.

Instructions

Make the dough: Pulse the flour, sugar and salt in a food processor until combined.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the shortening and pulse until it disappears, about 30 seconds.

Ingredients you will need

Shortening

Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 2 tablespoons ice water in a bowl, then add to the processor and pulse once or twice (stop before the dough gathers into a ball). Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and chill until firm, at least 1 hour.

Ingredients you will need

Water

Butter

Dough

Wrap

Egg

Equipment you will use

Plastic Wrap

Bowl

Roll the dough into a 12-inch round on a floured surface. Ease into a 9-inch glass pie plate (not deep dish), then fold the overhanging dough under itself and crimp the edges with your fingers. Cover tightly with plastic and chill 30 minutes.

Ingredients you will need

Dough

Roll

Position a rack in the lower third of the oven; put a baking sheet on the rack and preheat to 450 degrees F. Make the filling: Scrape the vanilla seeds into a skillet; add the butter and the vanilla pod. Cook over medium-high heat until the butter browns, about 5 minutes.

Ingredients you will need

Vanilla

Butter

Seeds

Equipment you will use

Baking Sheet

Frying Pan

Oven

Remove from the heat.

Whisk the eggs, corn syrup, sugar, vinegar and salt in a bowl. Slowly scrape in the butter mixture, whisking; discard the vanilla pod. (If using vanilla extract instead, add it now.)

Ingredients you will need

Vanilla Extract

Vanilla Bean

Corn Syrup

Vinegar

Butter

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

Spread the chopped pecans in the crust and pour in the corn syrup mixture. Top with the remaining 3/4 cup pecan halves.

Ingredients you will need

Pecan Halves

Corn Syrup

Crust

Place the pie on the hot baking sheet, reduce the oven temperature to 350 degrees F and bake until the crust is golden, 20 to 30 minutes.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Remove from the oven and cover the entire top with foil, then continue baking until set, 25 to 30 minutes. Discard the foil. Cool completely on a rack.

Equipment you will use

Aluminum Foil

Oven

Photograph by Con Poulos

Equipment

Ingredients

Servings:

1teaspoons

apple cider vinegar 341milliliters

light corn syrup 2Tbsps

beaten egg (about 1/2 large egg)3larges

eggs 156grams

all-purpose flour, plus more for dusting 149grams

pecan halves, 3/4 cup chopped 0teaspoons

unsalted butter 4Tbsps

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

vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract)2Tbsps

vegetable shortening

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.