Southern Pecan Pie
If you have roughly 2 hours and 25 minutes to spend in the kitchen, Southern Pecan Pie might be a tremendous lacto ovo vegetarian recipe to try. One serving contains 860 calories, 10g of protein, and 53g of fat. This recipe serves 6. For $2.18 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A few people really liked this Southern dish. It is perfect for Thanksgiving. If you have vegetable shortening, corn syrup, vanillan extract, and a few other ingredients on hand, you can make it. This recipe from Leites Culinaria has 82 fans. Overall, this recipe earns a solid spoonacular score of 49%. Try Best Southern Pecan Pie -- Different, Southern Pecan Pie, and Southern Pecan Pie for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 120 minutes
Ingredients:
4 tablespoons butter, melted
1 1/2 cups light corn syrup
4 large eggs
1 1/2 cups all-purpose flour
4 to 5 tablespoons ice water, as needed
2 cups pecan halves
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup vegetable shortening, lard, butter, or margarine
Whipped cream, for garnish
Equipment:
pastry cutter
mixing bowl
plastic wrap
wooden spoon
baking sheet
rolling pin
oven
hand mixer
bowl
Cooking instruction summary:
Make the crust1. In a large mixing bowl, combine the flour and salt, then cut in the shortening with a pastry cutter or two knives, till the mixture resembles coarse meal. Mixing with a wooden spoon, gradually add enough of the water so that a ball of dough is formed. Wrap the dough in plastic wrap and chill for 1 hour (or up to 1 day).2. Grease a 9-or-10-inch pie plate and set aside.3. Place the chilled dough on a lightly floured surface and with a lightly floured rolling pin roll it out from the center to a 1/8-inch thickness. Carefully fold the pastry in half, lay the fold across the center of the prepared pie plate, unfold it, and press it loosely into the bottom and sides of the plate. Prick the bottom and sides with a fork, trim and crimp the edges, and place on a heavy baking sheet.Make the pie4. Preheat the oven to 350°F (175°C).5. In a large bowl, beat the eggs with an electric mixer till frothy. Add the corn syrup, flour, vanilla, and salt, and beat till well blended. Stir in the butter and pecans and mix well.6. Turn the mixture into the pie shell and bake till the filling is cooked but still soft in the center when the pie is gently shaken, 50 to 60 minutes. Cool the pie completely on a rack, chill slightly, and serve with dollops of whipped cream on top.
Step by step:
1. Make the crust
2. In a large mixing bowl, combine the flour and salt, then cut in the shortening with a pastry cutter or two knives, till the mixture resembles coarse meal.
3. Mixing with a wooden spoon, gradually add enough of the water so that a ball of dough is formed. Wrap the dough in plastic wrap and chill for 1 hour (or up to 1 day).
4. Grease a 9-or-10-inch pie plate and set aside.
5. Place the chilled dough on a lightly floured surface and with a lightly floured rolling pin roll it out from the center to a 1/8-inch thickness. Carefully fold the pastry in half, lay the fold across the center of the prepared pie plate, unfold it, and press it loosely into the bottom and sides of the plate. Prick the bottom and sides with a fork, trim and crimp the edges, and place on a heavy baking sheet.Make the pie
6. Preheat the oven to 350°F (175°C).
7. In a large bowl, beat the eggs with an electric mixer till frothy.
8. Add the corn syrup, flour, vanilla, and salt, and beat till well blended. Stir in the butter and pecans and mix well.
9. Turn the mixture into the pie shell and bake till the filling is cooked but still soft in the center when the pie is gently shaken, 50 to 60 minutes. Cool the pie completely on a rack, chill slightly, and serve with dollops of whipped cream on top.
Nutrition Information:
covered percent of daily need
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