A site for sore tastebuds and a woeful wallet

Pretty Pecan Pie

I’m not the biggest pie eater.  I make a lot of them but the only time I really like to eat pie is when it is a pecan pie.  Pecans are a bit expensive but fortunately the rest of the ingredients are probably already in your pantry.  If not they are not to hard to find and definitely not going to set you back very much.

I’ve done a few blog entries on pie, on how to make a nice flaky crust, and how to make them diva pretty.  With a little patience at the end. the top of this one is studded in a star-burst of sugar sparkled toasty nuts.  This pecan pie is almost as well dressed as some of the Grammy nominees on the red carpet!

49334To begin, I make a pastry with my smush and swirl cutting-in of the shortening technique, I separate the dough in two halves, wrap them in plastic film and let them chill a while in the ‘fridge. When they are cold throughout again, I take one of the halves, roll it out to about a 12″ circle on a well floured surface, which fits a 9″ deep dish pie plate nicely, and begin on the pecan filling in another bowl.

For the filling I use:

  • 4 large eggs
  • 1 cup sugar total (about 1/4 cup can be brown sugar)
  • 1 cup light or dark corn syrup
  • 1/3 cup melted butter
  • 1/2 tsp salt
  • 1 and 1/2 cups pecan halves

4933849340Preheat oven to 375°.  In a mixing bowl, mix the eggs, sugar, syrup, butter, and salt with an electric mixer on medium speed until well blended.  Stir in the pecans and pour into the pastry.  The pecans will float but I like to take time to turn them all over so the outsides only show.  I further use a fork and line them up around the outside edge and another row and another in concentric circles until I only have a little flower shape in the center.  I just sink the broken pieces down into the liquid and cover them over with the whole ones.  This is a bit tedious but in the end makes an impressive design.  I think it’s worth the trouble personally because not only is it pretty, this pattern gives you some guidance when you go to slice into it.  This pie needs to bake for 45 to 50 minutes or until the filling is set.

I hope you will soon be slicing into your own  pretty pecan pie this week especially for  Mardi Gras.  It is a pie fit for a king…or maybe just a diva…and the best thing is, there is another crust in the ‘fridge just waiting to be filled with something else yummy.49343


8 responses

  1. Gayle Friz

    I all my years of making pecan pie, I never thought of using the mixer. Also, I love your pecan design! (Mine has always been random). On the oven temperature, do you turn down after 10 minutes?

    February 11, 2013 at 9:55 am

  2. My 1976 Betty Crocker Cook Book says to use the mixer but I need to admit a typo on the temperature…It should be 375° for the whole 45 to 50 minutes…I will edit this directly!!

    February 12, 2013 at 11:27 pm

  3. Dinah Hale

    What a great idea to turn the pecans over…the pie is gorgeous!

    February 13, 2013 at 1:43 am

  4. The pie looks delicious, but I am going to give you a mild scolding. Once again Fat Tuesday has passed with no Mardi Gras Food! No Shrimp Etouffee, Shrimp and Grits, Red Beans and Rice, Shrove Tuesday Pancakes, Gumbo, Shrimp Creole, King Cake, Beignets, or Jambalaya. But never fear, I had a little of all of those last night. You can read about it on my blog if you have a minute, Laissez les bons temps rouler!

    February 13, 2013 at 4:23 pm

    • Ah, last year I did beignets! I admit there wasn’t anything Mardi Gra-ish this year. This year, too much going on… the pie was for our Church’s annual sausage supper and I do a lot of kitchen things there that keeps me (Jeff and Julia too) hopping, got a new roof on the house, Julia sprained her ankle,… it’s just been a crazy week. I’ll enjoy living the “Bon temps” vicariously through you though…gonna check out your blog now. Take care

      February 16, 2013 at 11:38 am

  5. WOW! This Pecan Pie is impressive! I tried one over the holidays and it was NOT a success. It was kinda runny and NOT pretty… tasted good but was a site for the sore eyes.

    February 21, 2013 at 12:19 pm

    • Hey Jelestar! Thanks for stoppin’ by! Personal rule: If it has enough sugar it’s gonna be OK. I took waaay too much time on this one but It was for the sausage supper at church…wanted to show I care. I’m really enjoying your blog too by the way.

      February 21, 2013 at 1:51 pm

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