Pecan pie

This is my Mother’s recipe and I wanted to share it with you

first of all I made a homemade crust, you know I have no problem at all using Pillsbury’s wonderful pie crust, it’s just I had time today so I thought why not

this recipe will make 3 pie crusts

add to your bowl  1 – 1/2 cups shortening (I used Crisco)

and 3 cups all-purpose flour

if you have one you your pastry cutter to incorporate the shortening into the flour, if you don’t have a pastry cutter a fork will work just fine

then lightly beat one large egg

and pour it over everything

next add five tablespoons of ice water

then add 1 tablespoon lemon juice and 1 teaspoon of salt ……………sorry I got all excited and forgot to get a picture of me adding the salt, that happens sometimes when I’m making pie crust

mix it all together with a spoon

and turn it out on to a floured surface

divide to the dough into 3 equal amounts

and flatten it out a little between wax paper

then all of them go into a bag and into the freezer

allow them to cool at room temp for about 10 minutes before you start to roll them out


now for the Pecan pie

first place 3 beaten eggs in your bowl

then add 1/2 cup of sugar

and 1 cup of corn syrup  ( I used Karo )

give it a quick whisk

then add 2 tablespoons of all-purpose flour

1 teaspoon pure vanilla extract

and finally 3/4 of a stick of melted butter

give it all a good whisking!

get out one of your pie crusts and roll it from the center out……..don’t roll back and forth, it won’t like it and then you won’t like it

put it in you pie pan, you might need the assistance of a spatula to get the crust off of the counter top

don’t be under the illusion that this particular pie crust didn’t just give me fits……it did……it cracked and fell apart, but I scooped it up with a spatula, told it I was going to win and squished it into a somewhat decent looking pie crust

place a layer of chopped pecans into the bottom of the dish, they will rise to the top once you pour the custard in on top of them

I would say it equaled 1 cup of chopped pecans

lastly pour the custard over the top

run the pie into a preheated oven at 400′ for 5 minutes then reduce the heat to 300′ and continue baking another 50 minutes  ……don’t ask me why you cook it for 5 minutes at 400′, all I know is it’s how my Mother’s done it since the beginning of time……at least my beginning of time

if it works, don’t mess with it

and boy does it work

hope you enjoy,

the wanna be country girl – Caroline

If you would like to print this recipe, just scroll down to the green print friendly button. You can print it without the photos by selecting the remove images box in the upper right corner.

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2 Responses to Pecan pie

  1. Leah says:

    Hi Caroline,
    This is the second time I am using this recipe! Delicious!
    Thanks again for these great recipes!
    Happy New Years!

    The Wanna Be Country Girl Reply:

    Leah, I’m so glad your pies have turned out well. That’s my mother’s recipe, and I think it would be hard to beat. Enjoy, and Happy New Year to you! Thanks for leaving a comment.
    talk to you later,
    the wanna be country girl – Caroline

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