Irresistible Pecan Pie Extravaganza
Ingrediënten
Prep: 25 mins Cook: 1 hr Additional: 30 mins Total: 1 hr 55 mins
Servings: 12 / Yield: 1 9-inch pie
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons white sugar
- ½ cup chilled butter
- 4 tablespoons ice water
For the Filling:
- 3 large eggs beaten
- ¾ cup light corn syrup
- 2 tablespoons dark corn syrup
- ¾ cup light brown sugar
- 3 tablespoons melted butter
- 1 pinch salt
- ½ cup finely crushed pecans
- 1 cup quartered pecans
- 1 cup pecan halves
Instructies
Preheat oven:
- Preheat the oven to 350 degrees F (175 degrees C).
Make the Crust:
- In a medium bowl, combine flour, salt, and white sugar.
- Cut chilled butter into the flour mixture until it resembles coarse crumbs.
- Gradually sprinkle ice water over the dry mixture, stirring until the dough comes together enough to form a ball.
Prepare Pie Crust:
- On a floured surface, flatten the dough ball with a rolling pin.
- Roll it out into a circle that is one inch larger than the pie dish.
- Place the pie shell into the dish and refrigerate it until the pie filling is ready.
Create the Pie Filling:
- In a medium bowl, mix together beaten eggs, light and dark corn syrups, brown sugar, melted butter, salt, and finely crushed pecans.
- Spread quartered pecans over the bottom of the refrigerated pie crust.
- Pour the syrup mixture over the top of the pecans, then artfully arrange pecan halves on top of the pie.
Bake and Serve:
- Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until the pie is firm.
- Allow the pie to cool for one hour before serving.
Notes / Tips / Wine Advice:
Nutrition Facts (per serving):
- Calories: 452.2
- Protein: 5.4g (11% DV)
- Carbohydrates: 49.1g (16% DV)
- Fat: 28.2g (43% DV)
- Cholesterol: 74.5mg (25% DV)
- Sodium: 224.4mg (9% DV)
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