CC's Pecan Pie

foodnetwork.ca - christine cushing

CC's Pecan Pie

Photo by Cathy T.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Pastry:

  • 1⅓

    cups all purpose flour (325 ml)

  • Pinch of salt

  • ¼

    cup cold unsalted butter, cut into pieces (60 ml)

  • cup cold vegetable shortening (75 ml)

  • 5

    tablespoons ice water (75 ml)

  • Filling and Assembly:

  • ½

    cup golden corn syrup (125 ml)

  • cup brown sugar, packed (75 ml)

  • ¼

    cup melted butter, lightly browned (60 ml)

  • 3

    eggs, lightly beaten

  • 1

    teaspoon vanilla extract (5 ml)

  • Pinch of salt

  • cups pecan halves, lightly toasted (310 ml)

Directions

Pastry: 1. Preheat the oven to 350 degrees F. 2. Sift the flour and salt together. With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse crumbs. Add the ice water gradually until dough forms. Pat the dough into a flat disk and refrigerate for at least an hour. 3. Roll the dough into a 13-inch round. Place into a regular 9-inch pie plate and crimp the edges in a decorative pattern. Pierce the bottom with a fork. Place a piece of parchment or tinfoil in the shell. Fill the shell with pie weights. Bake for 20 minutes. Remove the pie weights and paper and continue to bake about 15 minutes until the pastry is golden and set. Cool on a wire rack. Filling and Assembly: 1. Preheat oven to 325 degrees F. 2. Add the corn syrup, brown sugar, melted butter, eggs, vanilla and salt to a medium bowl. Whisk until blended. 3. Arrange pecan halves on the bottom of the cooled and pre-baked pie crust. Pour filling over top. Bake until filling is just set but slightly soft in centre, about 30 to 40 minutes. Cool completely before serving. Serves 8 to 10.


Nutrition

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