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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pecan Pie Recipe

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This recipe for Pecan Pie is from The DuMeyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 1/4 Cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
8 tablespoons cold unsalted butters, diced
3 to 4 tablespoons whole buttermilk, chilled

Filling
3 large eggs
1 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/2 cup melted butter, cooled to room temperature
1 teaspoon vanilla extract
1 teaspoon kosher salt
2 cups pecan halves (I used an extra 1/2 cup)
Directions:
Directions:
1. Preheat oven to 350 degrees
2. In a medium bowl, stir together flour, salt, and sugar for crust. Using a pastry blender, cut butter into flour mixture until mixture resembles course crumbs.
3. Add buttermilk, 1 tablespoon at a time, stirring to form a dough. Shape dough into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 30 minutes.
4. On a lightly floured surface, roll dough to 1/8-inch thickness. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired.
5. In a medium bowl, stir together eggs, brown sugar, corn syrup, melted butter, vanilla and salt for filling; gently stir in pecans,. Pour mixture into prepared pie crust.
6. Bake for 30 minutes. Cover loosely with aluminum foil, and continue baking until center is set, approximate 20 minutes. Transfer to a wire rack, and let cool completely.

 

 

 

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