Pecan pie

Votes: 2

Time: 4 hours 10 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Serving size: 1 of 22 servings
Calories 334, total fat 21 G., saturated fats 8 G., proteins 3 G., carbohydrates 36 G., fiber 1 G., cholesterol 53 mg, sodium 174 mg, sugar 22 G.

Pecan pie is a traditional American dessert, often served at Thanksgiving and other fall and winter holidays. Its crumbly, tender crust and soft filling, reminiscent of caramel custard with crunchy pecan pieces, captivate with its flavor and mouth-watering appearance. In this recipe, Ree Drummond uses chopped pecans instead of the pecan halves that typically grace the surface of the pie. While they may not be as attractive, they float to the surface of the filling, creating a wonderful nutty crust. The filling will be very soft, so it's important to let the pie cool completely before slicing to allow it to set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

3 cups premium flour
1 teaspoon of salt
3/4 cup shortening or lard
3/4 cup salted butter, cut into pieces
1 egg, lightly beaten
1 tablespoon distilled white vinegar

Filling

1 cup granulated sugar
3 tbsp. l. brown sugar
0.5 tsp salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 tsp vanilla extract
3 eggs, beaten
1 heaping cup chopped pecans

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, eggs, lard, brown sugar, pecans, corn syrup

Cooking the dish according to the recipe:

First, prepare the cake base.:

Combine flour and salt in a bowl. Add the shortening and butter. Using a pastry blender, blend into the flour until the mixture resembles fine pebbles.
Add the egg, 5 tablespoons of cold water, and vinegar. Mix. Divide the dough in half and refrigerate. You'll only need half of the dough. Set the other half aside for another time.

Now prepare the filling:

In a bowl, combine granulated sugar, brown sugar, salt, corn syrup, butter, vanilla extract, and eggs.
Preheat oven to 175°C.
On a lightly floured surface, roll out one half of the dough into a circle the size of your pie pan. Sprinkle pecans over the bottom of the dough in the pan. Pour the filling over the top. Cover the edges of the crust carefully with foil.
Bake the pie for 30 minutes. Remove the foil and continue baking for another 20 minutes, being careful not to brown the crust or pecans.

The pie shouldn't be too runny when you remove it from the oven (though it will jiggle a bit). If it's too runny, cover with foil and bake for another 20 minutes or until set. The baking time for this pie varies greatly. Sometimes it takes 50 minutes, sometimes 75!
Let cool for several hours or overnight. Serve the pecan pie, sliced thinly.

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