Close
Tweet
Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| salt: 1/2 tsp |
| granulated sugar: 2 Tbl |
| salted butter: 1/2 cup (chilled) |
| water: 4 Tbl (ice) |
| eggs: 3 (beaten) |
| light corn syrup: 3/4 cup |
| dark corn syrup: 2 Tbl |
| light brown sugar (packed): 3/4 cup |
| salted butter: 3 Tbl (melted) |
| salt: 1 dash |
| pecans: 1/2 cup (finely crushed) |
| pecans: 1 cup (quartered) |
| pecans: 1 cup (halves) |
Peggy's Pecan Pie
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°F.
- To Make Crust: In a medium bowl, combine flour, salt and white sugar.
- Cut butter into flour mixture until it resembles coarse crumbs.
- Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
- On a floured surface flatten dough ball with rolling pin.
- Roll out into a circle that is one inch larger than pie dish.
- Place pie shell into dish and refrigerate until pie filling is complete.
- To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans.
- Spread quartered pecans over bottom of refrigerated pie crust.
- Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
- Bake in a preheated 350°F oven for one hour or until firm.
- Cool pie for one hour before serving.
- Serve with whipped cream or vanilla ice cream.