Pecan Pie

Published on November 23, 2011

Pecan Pie

Crust

Ingredients
Instructions

Place flour, sugar, butter and egg yolk in a food processor and process until small crumbs. With the processor still running, add the water and stop just before the dough forms a ball. Roll out on a floured board and place in a 9″ pie plate. Trim and flute the edges.

Filling

Ingredients
Instructions

Place all ingredients except the whole pecans in a bowl and whisk together until well blended. Pour into the crust and bake in a preheated 450 degree oven for 10 minutes. Remove from oven and place the whole pecans on the top. Return to oven, turn the heat down to 350 degrees and bake another 40 minutes or until puffy and center is firm. You can test this by shaking the oven rack. If the center jiggles, bake a little longer.

Note: To keep the crust from getting too brown, make a foil collar and wrap it around the edges. To make a collar, you will need 4 3 inch pieces of foil. Attach them together in to a long strip by folding the ends together. Then shape the strip in a C shape to enclose the crust. Wrap the collar around the crust, fold the two ends (you may have to tear off 3 inches to make it the right size) and mold into place. I take the collar off for the last 10 minutes of cooking. If you normally brush milk on your crust, don’t  as the wet crust can stick to the foil.

pecan pie
pecans in shells