Sweet Pecan Pie Recipe
This Sweet Pecan Pie recipe is a delicious keeper and always a plus in my cookbook! It is always prepared with Nuts as the most essential ingredient. This Sweet Pecan Pie, when served as a Dessert will always bring cheer to your table. Trust me! I am saying that you must try this Sweet Pecan Pie.
Ingredients
Pastry:
1-2/3 cups (250 g) all-purpose flour
Pinch of salt
3/4 cup (180 g) butter, cut in small pieces
About 1/3 cup (100 ml) ice water
Filling:
3 eggs
1/3 cup (100 g) molasses
3 tablespoons (50 g) light corn syrup
4 tablespoons (60 g) butter
1/4 cup plus 2 tablespoons (40 g) all-purpose flour, sifted
1/2 teaspoon vanilla extract
Pinch of salt
2-1/4 cups (250 g) pecan halves
Directions
To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture.resembles breadcrumbs.
With a fork, lightly mix in enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit; a 10-inch (25-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Do not pierce pastry shell.
Bake blind 10 to 12 minutes or until golden.
Do not turn off oven.
To make filling, beat eggs lightly in a medium bowl.
Add molasses and syrup; beat well.
Melt butter; cool slightly.
Stir flour and butter into egg mixture.
Fold in vanilla, salt and nuts.
Pour nut filling into pastry shell.
Bake 25 to 30 minutes.
Cool slightly in tin before transferring to a rack to cool completely
Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture.resembles breadcrumbs.
With a fork, lightly mix in enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit; a 10-inch (25-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Do not pierce pastry shell.
Bake blind 10 to 12 minutes or until golden.
Do not turn off oven.
To make filling, beat eggs lightly in a medium bowl.
Add molasses and syrup; beat well.
Melt butter; cool slightly.
Stir flour and butter into egg mixture.
Fold in vanilla, salt and nuts.
Pour nut filling into pastry shell.
Bake 25 to 30 minutes.
Cool slightly in tin before transferring to a rack to cool completely
