Irresistible Pecan Pie
Pecan pie baby is sweet and wonderful in its entirety, a delightful duet of words and pictures.
Recipe Summary Irresistible Pecan Pie
This is the most amazing pecan pie. Once you start eating it you can't stop.
Ingredients | Pecan Pie Baby Book Cover1 ½ cups all-purpose flour½ teaspoon salt2 tablespoons white sugar½ cup butter, chilled4 tablespoons ice water3 eggs, beaten¾ cup light corn syrup2 tablespoons dark corn syrup¾ cup light brown sugar3 tablespoons butter, melted1 pinch salt½ cup pecans, finely crushed1 cup pecans, quartered1 cup pecan halvesDirectionsPreheat oven to 350 degrees F (175 degrees C).To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.Info | Pecan Pie Baby Book Coverprep:
25 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 55 mins
Servings:
12
Yield:
1 9-inch pie
TAG : Irresistible Pecan PieDessert Recipes, Pies, Pecan Pie Recipes,
