Pioneer Woman’s Pecan Pie

By karen1

Ingredients

• Whiskey Maple Cream Sauce:
• 1 whole Unbaked Pie Crust
• 1 cup White Sugar
• 3 Tablespoons Brown Sugar
• 1/2 teaspoon Salt
• 1 cup Corn Syrup
• 3/4 teaspoons Vanilla
• 1/3 cup Melted Butter (salted)
• 3 whole Eggs Beaten
• 1 cup (heaping) Chopped Pecans
• Pie Crust: Only need 1/2 for this recipe, reserve the other half for another use.
• 3 cups all purpose flour
• 1 tsp. salt
• 1 1/2 cups crisco vegetable shortening
• 1 egg lightly beaten
• 5 tbsp. cold water
• 1 tbsp. distilled white vinegar
• 1 1/2 cups whipping cream
• 5 tbsp. real maple syrup
• 3 tbsp. light corn syrup
• 1 tbsp. whiskey

Details

Servings 12
Preparation time 15mins
Cooking time 65mins
Adapted from thepioneerwoman.com

Preparation

Step 1

Crust: Work flour and crisco in a bowl with a pastry cutter, about 3 to 4 minutes until it resembles a coarse meal (tiny pebbles). Pour in beaten egg. Add water, vinegar and salt. Stir together gently until all ingredients are incorporated. Divide the dough in half, place in ziploc bag and chill until needed. Use a rolling pin and flatten each ball of dough (about 1/2 inch thick) will make rolling easier later. Even if using immediately 15 to 20 minutes in freezer to chill is still a good idea. When ready remove from freezer and allow to thaw 15 minutes. On floured surface roll the dough, starting at center and work your way out. Make it 1/2 in more in diameter than your pie pan.


Filling:
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Sauce:
Pour whipping cream into a saucepan. Add maple syrup and corn syrup and stir over moderate heat until thickened and reduced about 1/3 approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.