|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a delicious pecan pie, made with brown sugar, corn syrup, butter, vanilla, and pecans. Use the flaky pie pastry below, your own favorite, or a purchased unbaked refrigerated or frozen pie shell.
This pie may be baked in a purchased or homemade gluten-free pie crust as well.
- For the Pie Pastry:
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1 tablespoon powdered sugar
- 1/2 teaspoon salt
- 4 tablespoons butter (cold and cut into small pieces)
- 5 tablespoons shortening (cut into small pieces)
- 1/4 cup water (ice cold)
- Optional: 1 egg white (lightly beaten)
- For the Pecan Pie Filling:
- 3 large eggs (beaten)
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup light brown sugar (firmly packed)
- 2 tablespoons butter (melted)
- 1 1/4 cups pecan halves
In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump.
Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times.
Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate. Before adding the filling, brush with a little of the beaten egg white, if desired.
In a mixing bowl, combine the beaten eggs, corn syrup, salt, vanilla, brown sugar, and melted butter; stir to blend well. Stir in pecans.
Pour into unbaked pie shell. Bake at 400 F for 15 minutes; reduce heat to 350 F and bake 25 to 30 minutes longer.
Cover crust edge with a pie ring or foil ring if browning too much. The outer edge of filling should be slightly puffed and set, and middle will not be very jiggly.
Let the pie cool completely on a rack.
Serve with whipped cream or whipped topping or a scoop of vanilla ice cream.