See Also: Classic Quiche Lorraine – John Wheeler
Hello to my wonderful readers! Today, I want to share a recipe that brings a touch of Southern charm straight into my kitchen. It’s none other than a rich, sticky-sweet Pecan Pie. In this post, aptly named “Southern Comfort: My Decadent Pecan Pie Journey”, I’m thrilled to guide you through my adventure of creating this mouthwatering dessert. Let’s dive into the recipe!
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 4-5 tablespoons ice cold water
For the Pecan Filling:
- 1 cup granulated sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup (light or dark)
- 1/3 cup melted unsalted butter
- 1 teaspoon pure vanilla extract
- 3 large eggs, beaten
- 1 1/2 cups pecan halves
- Make the pie crust: In a large bowl, I combine the flour and salt. I add in the cold, cubed butter, using my fingers to blend it with the flour until it forms a breadcrumb-like consistency. Gradually, I add the ice water, mixing just until the dough holds together. I shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 1 hour.
- Preheat my oven to 350 degrees F (175 degrees C).
- Roll out the dough: On a lightly floured surface, I roll out the dough into a circle to fit my 9-inch pie dish. I gently lay the dough in the dish, trimming and crimping the edges.
- Prepare the filling: In a large bowl, I combine the granulated sugar, brown sugar, salt, corn syrup, melted butter, vanilla extract, and beaten eggs. I whisk these together until smooth. I then stir in the pecan halves.
- Bake the pie: I pour the pecan mixture into the prepared pie crust. I bake for about 60-70 minutes, until the filling is set and the crust is golden brown. If the crust is browning too quickly, I cover it with aluminum foil.
- Cool the pie: I allow the pie to cool on a wire rack for at least 2 hours before slicing. This lets the filling set up nicely.
And there you have it, my delectable Pecan Pie, right from my “Southern Comfort: My Decadent Pecan Pie Journey”. This pie is a true Southern delight, with its caramel-like filling and crunchy pecans, all encased in a buttery crust. I hope you enjoy making and tasting this classic dessert as much as I do. Don’t forget to share your experiences and your own twist on this classic! Happy baking!
Un Seattle Gourmond