Imagine a pumpkin pie with pecan pie's best feature—obviously, the candied nut topping.
Southern Pecan Pie Ii
This edition was published in 2010 by g.p.
Recipe Summary Southern Pecan Pie Ii
I received this recipe from my friend Joyce three years ago, she in turn got it from a elderly southern lady. It is a real classic Southern style pecan pie and is very pretty too!Ingredients | Pecan Pie Baby Text
1 ½ cups all-purpose flour
3 tablespoons white sugar
½ teaspoon salt
½ cup butter, chilled and diced
1 egg yolk
3 tablespoons ice water
1 ½ cups pecan halves
3 eggs
1 cup light corn syrup
¾ cup white sugar
2 tablespoons all-purpose flour
3 tablespoons milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
Directions
In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
Preheat oven to 450 degrees F (230 degrees C.)
Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.
Info | Pecan Pie Baby Text
prep:
1 hr 30 mins
cook:
50 mins
additional:
1 hr 40 mins
total:
4 hrs
Servings:
8
Yield:
1 - 9 inch pie
TAG : Southern Pecan Pie Ii
Dessert Recipes, Pies, Vintage Pie Recipes, Chess Pie Recipes,
Pecan Pie Baby Text - Comparatively, this recipe is nearly identical to my first one, with just a few variations to the measurements and also using entirely light karo (mine used half dark).
