Classic Pecan Pie

Untitled design (10)

Crust:

Ingredients:

  • 1 ¼ cup flour
  • 1 tbsp. cornmeal
  • ½ cup butter, cut in cubes
  • ½ tsp. salt
  • 3-4 tbsp. water
  • 4-5 tbsp. extra flour

 

Preparation:

  1. Place flour, cornmeal, butter and salt in a food processor.
  2. Mix for about 1-2 minutes, until a sand-like mixture forms.
  3. Slowly add water until the mix forms a ball of dough.
  4. Form into a ball, wrap in plastic wrap, and refrigerate for half an hour.
  5. Preheat oven to 375°.
  6. Roll dough into an 11-inch round on a floured surface.
  7. Place dough into a 9-inch pie tin.
  8. Use your fingers to have the dough fit firmly into the pan.
  9. Use either a fork or your fingers to make a decorative edge.
  10. Prick dough with a fork and line the dough-filled pie pan with aluminum foil.
  11. Fill the lined pan with dried bean or pie weights.
  12. Bake for 8-10 minutes, then remove foil and beans/pie weights and bake uncovered for another 8-10 minutes. Set aside to cool.

 

Filling:

Ingredients:

  • 1 ¼ cup of pecans
  • 1 cup dark corn syrup
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup butter
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • 1 tbsp. vanilla extract
  • 3 eggs

 

Preparation:

  1. Mix all of the above ingredients together with a whisk until well blended.
  2. Add 1 ¼ cups of pecans.
  3. Place filling into baked pie crust.
  4. Place in the oven for 1 hour.
  5. Remove and cool completely before serving.
  6. Add a dollop of whipped cream is desired. Serves 6-8.

Courtesy: The Smith College Club of New York City’s More Cooking with Pecans