Pecan Pie Recipe
This old fashioned classic pecan pie recipe has the perfect combination of salty and sweet flavor with gooey, crunchy textures in a flakey homemade butter crust. It's the perfect holiday dessert for Thanksgiving and every fall get together.
RECIPE:
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Karo Syrup Classic Pecan Pie - Back of the Pack (episode 11)
You can't resist the joy of crunchy pecans on a flaky crust.
#karosyrup #pecanpie #pie
Karo Corn Syrup's Classic Pecan Pie
For the crust, whisk together:
1 1/4 cups (155g) all-purpose flour
1 1/2 tsp granulated sugar
1/4 tsp salt
1/2 cup (110g) unsalted butter.
We're going to do that thing all the cool kids are doing and grate it Instead of cutting it into cubes.
Your butter should be nice and cold straight out of the fridge. Add the cold butter to the flour mixture with your hands.
Pour in 1/4 cup of ice water, just fish out the cubes, and toss with a fork.
It should become well hydrated and start to clump together. If it’s still too dry, add 1 tablespoon of water at a time until it starts to form into a shaggy dough.
Pour it out onto a lightly floured surface and work it into a dough.
Flatten into a disk to make it easier to roll out later. Cover with plastic wrap and throw it in the fridge for at least half an hour.
Take it out of the fridge and let it sit at room temperature for about 15 minutes. Then roll it out.
For a 9 inch pan we're going to roll it out to about 12 inches. This way we have a little bit of overhang on the edge.
When you put it in your pie pan, make sure that you're dropping it in gently and not stretching it out.
When you're doing the edge , you want about 1/2 inch of overhang to tuck underneath. Just trim it so that it's half an inch from the edge of the pan. Then you just fold it.
You can either press it down with a fork, or you can do a little ruffled edge by holding your thumb and forefinger like you're measuring an inch and pushing in from the opposite side. Then just line your fingers up again and continue all the way around.
Put that in the fridge to chill for a bit while you make the filling.
Mix the first 5 Ingredients:
1 cup Karo light corn syrup
2 eggs
3/4 cup packed brown sugar
2 tablespoons melted butter
2 teaspoons vanilla extract
Then add: 3 cups (330g) pecans
Pour that into the pie crust you've been slaving over and bake on the center rack of the oven for 60 to 70 minutes.
Cool for two hours and then put your pie in the refrigerator for 1-2 hours to let it set.
Music Credits:
Spinning the Wheels by Dusty Decks
Stone Cookies by Dusty Decks
© Dusty Decks/Epidemic Sound
Classic Pecan Pie | One Pot Chef
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
Pecan Pie is an American classic dessert. Halved pecan nuts are arranged on a lightly baked pastry base. Smothered with a rich caramel filling and baked until golden and firm, this decadent pie is best served with whipped cream or ice cream - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
PASTRY:
1 1/3 Cups of Plain Flour
Pinch of Salt
125g of Butter (chilled and chopped)
1 Egg (lightly beaten)
1 Tablespoon of Chilled Water
FILLING:
2 Cups of Pecan Nuts (about 200g)
2/3 Cup of Brown Sugar
2/3 Cup of Golden Syrup (or Maple Syrup)
50g of Butter (chopped)
3 Eggs (lightly beaten)
1 Teaspoon of Vanilla Extract
Preparation Time: About 15 minutes + Chilling Time
Cooking Time: About 55 minutes + Cooling Time
SERVES 8
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
More cooking videos at:
Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Southern Pecan Pie (My Husband's Favorite!)
Ingredients:
3 eggs
1 cup Light Corn Syrup
1 cup granulated sugar
2 tablespoons butter, melted
pinch of salt
1 teaspoon vanilla extract
1 1/2 cups pecans
1 9-inch deep dish pie crust
Directions:
Preheat oven to 350 (oven temps vary). Lightly beat eggs in medium bowl. Beat in sugar, melted butter, vanilla, corn syrup and pinch of salt. Stir until well blended. Stir in pecans. Pour into unbaked pie crust.
Bake for 50-60 minutes or until lightly browned and set (cook times vary). Use a foil tent to cover pie crust edges to prevent overbrowning. Cool completely on a wire rack or tray.
**First Lady's Serving Tip: Slice and serve warm with whipped cream or a scoop of French Vanilla ice cream.
Enjoy and Be blessed!
How To Make The Best Pecan Pie
#MsBrendaDee
HELLO EVERYONE!!
I’m Sharing A Classic Pecan Pie. This is a new recipe that my family really enjoyed. Thanks for joining me as I made this new deep dish recipe. Thanksgiving and Christmas is coming up. This Pecan Pie will make a great dessert on your dinner table. Enjoy!!
PREHEAT OVEN @350 DEGREES
OUR INGREDIENTS ARE:
1 1/2 CUPS OF PECANS
1/2 CUP OF LIGHT CORN SYRUP
1 1/2 TEASPOON OF VANILLA EXTRACT
3 EGGS (BEATEN)
1 CUP OF GRANULATED SUGAR
1/4 CUP OF BROWN SUGAR
1/4 CUP OF MELTED BUTTER
1 TEASPOON OF SALT
BAKE FOR 1 HOUR TOTAL (30 INS. WITH FOIL 30 MINS WITHOUT FOIL)
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Bourbon Pecan Pie! Southern Classic with a TWIST(Farmhouse Cooking)
Southern Classic with a twist! Homemade Bourbon Pecan Pie with a Homemade Pie Crust:
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Selma, AL 36702
coghillfarms@gmail.com
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All the recipes in this YouTube Farmhouse Cooking video are from this Cookbook: -The Gift of Southern Cooking Scott Peacock & Edna Lewis:
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-Homemade Pie Crust Recipe:
Ingredients:
1 1/2 cups unbleached all-purpose flour(I subbed 1/2 C of Pecan Meal)
1 tsp kosher salt
1/2 tsp granulated sugar
8 tbs unsalted butter, cut into 8 pieces & frozen for 10 minutes
2 tbs lard, cut into 2 pieces and frozen 10 minutes
4-6 tsb ice water
-Directions
Put the flour, salt and sugar on a large cutting board, & mix them with your fingers to blend. Put the frozen butter & lard on top of the flour mixture, & use a large kitchen knife or pastry cutter to cut the fats quickly into the flour until the mixture resembles coarse meal with some butter and lard pieces still as large as 1/2 inch in diameter. Ideally, half the fat should be cut finely into the flour and the other half left in large chunks.
Working quickly, gather the flour-fat mixture into a mound &, using your fingers, draw a trench lengthwise through the center. Sprinkle 1 tablespoon of the ice water down the length of the trench, and with your spread, upturned fingers fluff the flour so it absorbs the water. Redraw the trench and continue incorporating the ice water by tablespoons in the same manner. After you have incorporated 4 tablespoons of water, the dough should begin to clump together into large pieces. If there are any unmasked areas, sprinkle them lightly with droplets of water, & mix as before.
Gather the dough into a mass with a pastry scraper, &, again working quickly, with the heel of your hand smear a hunk of dough roughly the size of an egg by pushing from you. Continue with pieces of dough until the entire mass has been processed this way (you'll do about 6 smears in all). When finished, gather all the dough together with a pastry scraper and repeat the process. Regather the dough, quickly shape it into a flat disk, & wrap it in a double thickness of plastic wrap, pressing firmly with the palm of your hand to flatten the wrapped dough further and bind it. Refrigerate for at 2 hrs or overnight before rolling & using.
-Bourbon Pecan Pie Recipe:
Ingredients:
Eggs 3 lightly beaten
Sugar 1 cup
Light Corn Syrup 1/2 cup
Dark Corn Syrup 1/2 cup
Unsalted Butter 1/3 cup, melted
Bourbon - 2 TB (optional)
Vanilla Extract 1 tsp
Salt 1/4 tsp
Pecans 1 1/2 cups chopped
Directions:
Pre-heat the oven to 375° F
Mix the eggs, sugar, corn syrups, butter, bourbon, vanilla, and salt until well blended.
Prick the sides and bottom of the pie shell at 1/2-inch intervals. Spread pecans on the bottom of the pastry, and pour the egg-syrup mixture over them. Bake in the preheated oven for 30-40 minutes until just set, but still slightly loose in the center. The pie will finish setting as it cools.
Remove from the oven, and cool on a rack before serving.
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If you are just beginning a homestead or just starting out, I hope these homesteading videos & our homestead channel are helpful to you & your Family! And keep dancing!
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Y'all be good,
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Cog Hill Farm