Pecan Pie
"Pecan pie is a beloved institution; if you have a sweet tooth, this is your dessert. Our recipe lightly toasts some of the nuts in the filling with a sprinkle of salt, which makes the flavors even richer and balances the sweetness of the filling. The crunchiness of the nuts is a pleasing contrast to the silky filling that surrounds them. This is a pie that wears a small scoop of vanilla ice cream or dollop of whipped cream exceptionally well. Since it's such a rich pie, we recommend smaller portions, 10 slices from each pie instead of 8. Our guarantee: This pie slices well after it's completely cool, and has just a hint of salt to balance out the sweetness of the filling...."
INGREDIENTS
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1 1 1/2 cups Round Table Pastry Flour or King Arthur Unbleached All-Purpose Flour
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1 1/2 teaspoon salt
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1 1/4 cup vegetable shortening
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1 1/4 cup (1/2 stick) cold unsalted butter
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1 1/4 cup plus 1 to 2 tablespoons ice water
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1 1/2 cup chopped pecans
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1 1/2 teaspoon salt
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1 3 large eggs
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1 1/2 cup dark corn syrup
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1 1/2 cup light corn syrup
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1 1/4 cup sugar
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1 1/2 cup (1 stick) unsalted butter, melted
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1 1 teaspoon vanilla
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1 1 cup pecan halves
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1 1 1/2 cups Round Table Pastry Flour or King Arthur Unbleached All-Purpose Flour
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1 1/2 teaspoon salt
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1 1/4 cup vegetable shortening
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1 1/4 cup (1/2 stick) cold unsalted butter
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1 1/4 cup plus 1 to 2 tablespoons ice water
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1 1/2 cup chopped pecans
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1 1/2 teaspoon salt
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1 3 large eggs
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1 1/2 cup dark corn syrup
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1 1/2 cup light corn syrup
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1 1/4 cup sugar
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1 1/2 cup (1 stick) unsalted butter, melted
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1 1 teaspoon vanilla
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1 1 cup pecan halves
Comments & Reviews
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