This is my first attempt in making and eating a pecan pie. I am telling you, this is a must try pie atleast once in a life time. it is too good to resist. I am sure everyone who eats this will love it for sure.
I am in a whole thanskgiving mood and cooking up a storm for this thanksgiving. I am trying to cover as much recipe as i can and this was my first recipe on the list. I ordered pecans from amazon and made this as well a pecan bar too. Both were irresistable.
This recipe calls for corn syrup, if you dont have that you could use liquid glucose as well. This is a important ingredient because it makes the pecan pie set and makes it sliceable.
Hope you will give this a try and let me know how it turns out for you.
Preparation Time : 15 mins
Baking Time : 50 to 60 mins
Makes: One 9 Inch Pie
Serves – 8 to 9 slices
Recipe Source: Gimmesomeoven
Butter – 1/2 cup / 100 grams
Sugar – 1 cup
Corn Syrup or Liquid Glucose – 1 cup
Salt – 1 tsp
Vanilla Essence – 1 tsp
Egg – 4
Pecans – 2 cup
Cinnamon Powder – 1/2 tsp
(My 1 cup measures 240 ml)
(I halved the recipe)
Preheat oven to 180 degree C / 350 degree F.
Start by making the pie crust and chill it for atleast 30 mins. Now roll it between two sheets of plastic wrap and line a pie plate, slice of the excess and pop this in fridge till needed.
Now in a sauce pan, take butter and melt it down. Now add all ingredients except pecans and set aside.
Take the pie plate and sprinkle with pecans, pour the filling in it and top with whole pecans if needed.
Bake this for 50 to 60 mins or untill it is golden and done
Remove it and set aside for 30 mins to cool down.
Now pop it in fridge for a good 2 hours before slicing.
Slice and serve.
|This is your basic pie crust. FOLLOW THIS RECIPE|
|take the dough out and place it between two sheets|
of plastic wrap
|roll it out between the plastic sheet, this helps|
in easy rolling
|place the tart pan over it, the rolled pastry should be|
bigger than the tart pan
|Remove the top layer of plastic wrap, and invert the|
pastry over the tart, using the help of cling wrap
|dont strech the pastry..just line the tart pan slowly..|
|once it is line..|
|remove the plastic wrap..|
|cut off the excess pastry|
|now this is one beautifully lined pie plate. pop this in fridge |
for few hours
|Take your ingredients for filling|
|take your pecans|
|take it in a cutting board|
|chop it roughly|
|take butter in a sauce pan|
|melt it down|
|add corn syrup, i used liquid glucose. If it is too thick, pop it in stove and heat gently till it is melted|
|add salt and cinnamon|
|now take your pie plate, top with pecans|
|pour the mix in|
|top with some whole pecans|
|place it in a baking pan|
|bake till done|
|let it cool down, pop in fridge for few hours|
|now unmould and slice and serve|