Pecan Pie
Ingredients
For the crust:
- 2 cups flour
- 1 teaspoon salt
- 1 Tablespoon sugar
- 6 Tablespoon butter
- 6 Tablespoon lard or shortening
- 6-8 Tablespoon ice water
For the filling:
- 3 eggs, beaten
- 6 Tablespoons butter
- 1 teaspoon salt
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/2 cup maple syrup or agave syrup
- 1 teaspoon vanilla, or more to taste
- 2 cups pecans
Instructions
- Preheat oven to 275F and butter and line a pie plate. Set aside.
- Prepare your pie crust by combining the flour, salt and sugar in a large bowl.
- Cut in the butter or shortening and then add just enough ice water to form a cohesive dough.
- Roll the dough out into a circle and place into your pie plate. Cut the excess dough off and crimp the edges.
- Using a fork, make small holes all over the pie crust. Set aside.
- In a double boiler (or a glass bowl set over a pot of boiling water), melt the butter.
- Add the sugar, salt, corn syrup and maple syrup and whisk well.
- Working quickly, pour in the beaten eggs and whisk until completely incorporated.
- Continue to heat, whisking occasionally, for 5 minutes.
- Remove from heat and add in the vanilla.
- Place the pecans in the pie shell and pour the custard mixture overtop.
- Fold tinfoil over the edges of the pie crust and then gently lay a small piece over the middle.
- Bake for 30 minutes before removing the middle piece of tinfoil, then continue to bake an additional 20-30 minutes until the center is set like Jell-O but not liquidy or overly jiggly. (Total baking time of 50-60 minutes.)
- Let cool before cutting and serving.
Pecan Pie from Amanda’s Cookin