So I was challenged to blog about a recipe or two that I am famous for, one that everyone asks me to bring. Well it is not that unusual or that much different than anyone elses but everyone always asks me to bring it. It was my moms recipe and since she is gone now it is up to me to supply it. It is pecan pie...it isn't as sweet as most peoples...I also make my own crust. It makes a world of difference from the store bought kind. ( Just a note: it isn't all that complicated really...it just seems that way ;))
1 1/3 cup all purpose flour
1/4 tsp salt
1/4 cup ice water
1/3 cup very cold margarine (cut into small pieces)
Sift the flour. Combine the flour and salt in a bowl. Mix the dough with a pastry blender or 2 knives (this works best for me) cut in the margarine. Working quickly, work the margarine into the flour until the mix looks like marbles, and every piece of margarine is covered with flour. Sprinkle with water, 1 Tbs at a time. Stirring with a fork or hands (this works best for me) until mixture begins to come together. Form into a ball and wrap in plastic. Chill for 1 hour. Chilled dough is easier to work with and makes a flakier crust. You can freeze it for later use as well.
Roll the dough. Working on a floured surface, roll the dough into a 12 inch circle. Don't use too much flour our your dough will be tough. Place dough over a 9 inch pie plate and press into the bottom so no air bubbles form. Cut excess dough from the edges.
1 stick butter
3 large eggs beaten
1 cup chopped pecans
1 tsp vanilla
3/4 cup sugar
3/4 cup light corn syrup
Mix all ingredients together...adding pecans in last. Pour into pie crust. Bake at 350 degrees for 40 minutes.
This was the only way my dad would eat pecan pie because it wasn't quite as sweet. Sometimes I still cut down on the sugar and syrup...but just be sure to cut in equal amounts.
1 day ago