Pecan Pie
by Ree Drummond
familydessertprinted-with-annotationsdessertneeds review
Prep: 20 minCook: 60 minTotal: 1 hr 20 min
Ingredients
produce
- 2 3/4 cupspecans(chopped)
dairy
- 3/4 cupbutter(cut into pieces)
- 1/2 cupbutter(melted)
grain
- 2 cupsall-purpose flour
pantry staple
- 1 cupcorn syrup
- 1 teaspoonvanilla extract
- 1/2 cupbrown sugar(lightly packed)
- 1/2 cupvegetable shortening
- 1 tablespoonwhite vinegar
- 3/4 cupgranulated sugar
other
- 4 tablespoonbourbon
Instructions
- First, whip up the crust: Mix the flour and salt in a bowl. Add the shortening and butter. Work the butter into the flour using a fork or pastry cutter until the mixture resembles tiny pebbles.
- Add the egg, 5 tablespoons cold water and vinegar. Stir until just combined. Place dough in a bag and seal it and refrigerate for 30 minutes. (You will only need one half for this recipe, reserve the other half for another use).
- Next, make the filling: Mix the granulated sugar, brown sugar, corn syrup, butter, vanilla, and eggs together in a bowl.
- Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface, then put it in the bottom of the baking dish.
- Pour the syrup mixture over the top. Cover the top and edges loosely with foil.
- Bake the pie for 30 minutes. Remove the foil and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven, if it shakes a lot, cover it with foil and bake for an additional 20 minutes or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 75 minutes.
- Allow to cool for several hours or overnight. Serve in thin slivers.
My notes
\n- 2015: add 1/2 vanilla + 4 tbsp bourbon\n- Add vinegar pie crust\n- Bake 350°F 60-70 mins\n- Use deep dish - caragawa\n- 2014: 2 3/4 cups chopped pecans\n- 2015: 3/4 cup granulated sugar\n- Ree's original printed note about butter: '1 stick (1/2 cup) butter, melted' (crossed out)