Recipe by USA WEEKEND columnist Pam Anderson
"Of all pies, pecan is one of the trickiest to make. The problem is in the crust. A fat-filled dough is tender, flaky and flavorful, but likely to tear during rolling and to develop tiny holes during baking. Naturally, the lava-like pecan-pie filling seeps into these openings, baking rock-hard onto the pie plate. A lean crust, on the other hand, is sturdy, but tough and dry. The crust I've developed offers the best of both styles: The following recipe is rich and tender, yet baker-friendly. Bonus: This silky-smooth filling tastes a little less treacly sweet, a plus for most pecan pie lovers."
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1 1/8 cups
dark brown sugar
light corn syrup
Easy Pie Dough
1 1/8 cups
bleached all-purpose flour
cold cream cheese, cut into 1/2-inch chunks
frozen vegetable shortening
ice cold water
reall good Easy to make
We are from the South and consider ourselves Pecan Pie Connoisseurs and are constantly looking for great Pecan Pie recipes, HOWEVER...it is NOT this one. The dough is extremely tough and the filling turns out quite dark (we prefer a lighter-colored filling). This recipe is also quite complicated with too many steps. Keep your pecans pie recipes fast and simple and always add 2 T. flour or cornstarch to the filling and you will be better off.
This was a lot of steps; my biggest complaint is that there was no way that 1T of cornstarch in 1/3 cup of water over low heat, was going to make a pasty thick mixture. I had to improvise.
We really liked this pie. It turned out perfectly. I skipped the pie crust and used a frozen one since I had it in the freezer already. I will make this again.
Delicious. Easy. Very good
I find the most frustrating concern, I have, with the pie recipes is that the pie recipe directions always simply say to use a 9" pie crust. never have I found even one from this site that says whether it should be a reg. 9" or 9" deep dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Perfect Pecan Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 579
** Calories from Fat: 292
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