Perfect Pecan Pie and Easy Homemade Crust
by Michelle Jones
If you've never had pecan pie (I actually met someone
a year ago that hadn't either, so you're not alone), you are missing a real
treat! Pecan pie is a favorite among people everywhere, but it is also a
Southern tradition because pecan trees grow in the South.
When we lived in Alabama we had the pleasure of living
near several pecan orchards, they were beautiful. The pecan trees are huge like
oak trees, and their trunks are massive. Rows and rows of them are all lined up
for easy harvesting. Unfortunately, we suffered a hurricane the year before we
left and the high winds pulled the trees, roots and all, right up out of the
ground, dumping them over like sticks. It was very sad to see, and if the price
of pecans has been higher lately, this could be why.
It's been a few years since I made a pecan pie, though
it is one of our favorites. If you've read anything about my life you know we've
been rather busy for the last 2 years, and we've also spent every holiday either
sick or out of town visiting relatives. But normally pecan pie is the perfect
holiday dessert. We are sure to be serving one every Christmas and Thanksgiving,
alongside a second choice of pumpkin for those who may be allergic to nuts…
and for those who might like a little slice of both! ;o)
I read someone recently say their grandmother always
had two pies in the house, at all times. Can you imagine? Some of you may have
the same memories, and if so consider yourself very lucky. Many women show their
love by cooking and baking for the family… and that's the way it is with
Southern women too.
You cannot use a store bought crust with pecan pie, I
don't know why, you just can't. It would still be good, but it wouldn't be
perfect. First I will show you how to make that an easy crust that tastes great,
and then we'll get to the pie filling.
Perfect Pie Crust
(can be doubled to make two pie crusts)
1 c. all-purpose flour
½ c. shortening (minus just a little bit)
1/2 tsp. salt
2 TBS. Water (cold!)
Mix the ingredients together, right in the pie
plate. BUT… mix them gently with your hands until they are just blended
together enough to press into the bottom and up the sides. The less you work the
dough, the flakier the crust will be.
Pecan Pie Filling
1 c. sugar (fine granulated)
1 c. light Karo corn syrup (not the store brand)
3 large eggs, lightly beaten (make sure they're fresh)
2 TBS. real butter, melted
1 tsp. vanilla extract (not the imitation flavor)
1 ½ c. pecan halves (fresh and not broken)
1 perfect pie crust
Mix the first 5 ingredients together with a large spoon or whisk, just until
blended. Stir the pecans into filling mixture and pour into pie crust. Now, for
additional perfection… gently turn each of the pecan halves right side up. I
hope I am not the only one who does this, but it does make a beautiful pie!
Bake at 350 degrees for 45-55 minutes, depending on how hot your oven runs.
You don't want to burn the edges, but you DO want the filling to set well. If it
still jiggles when you check on it, it's not done. Once it seems to be set,
check the area between the center and edges of the pie with a knife, if it comes
out pretty clean, it's done. If it comes out gooey, it's not done. The pie I
cooked this weekend needed 55 minutes. Let the pie cool for several hours, in
fact overnight would be fine. Store at room temperature, and serve with a dollop
of whipping cream if desired.
Enjoy!
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