TEXAS PECAN PIE
Texas is a huge producer of pecans. What better use for them than this pecan pie by chef Robert Del Grande (in the cookbook Savor the Southwest). This recipe uses an 11-inch tart pan with a removable bottom. You could probably use a regular pie dish, but knowing that it wouldn't be a deep pie. *Prep time includes chilling of the...
Provided by Kathy D
Categories Pies
Time 5h15m
Number Of Ingredients 14
Steps:
- 1. Dough: Sift the flour into a bowl. Using a pastry cutter, 2 forks or your fingertips, cut the butter into the flour until the mixture resembles coarse meal. Add the salt. Add the ice water and toss gently with a fork until a dough forms. If the dough is dry, add more ice water, 1 tablespoon at a time, until the dough come together. Press the dough into a disc, wrap in plastic wrap, and chill for at least 2 hours or up to 3 days in the refrigerator. Remove the dough from the refrigerator. Dust a work surface with flour. Working quickly with a rolling pin, roll out the dough into a circle 15 inches in diameter. Line an 11 inch pie tart pan with a removable bottom with the dough, pressing the dough evenly into the pan and trimming the edges. Return the lined tart pan to the refrigerator and chill for at least 2 hours or overnight.
- 2. Custard Filling: In a medium bowl, whisk together the egg yolk, eggs and dark brown sugar. Add the melted butter, corn syrup, salt and Grand Marnier. Whisk until smooth.
- 3. Assembly: Preheat an oven to 375 degrees F. Sprinkle the pecan pieces over the bottom of the chilled tart shell. Pour the custard over the top of the pecans. Bake until the filling is set, about 35-45 minutes. Let cook completely and serve.
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MahlaQa Khan
[email protected]I'm not a big fan of pecan pie, but this recipe changed my mind. The filling is so smooth and creamy, and the crust is perfectly crispy. I'll definitely be making this again.
Elanka Harshani
[email protected]This pecan pie recipe is a disaster! The crust was soggy and the filling was too runny. I'm never making this again.
Mairza Mursleen
[email protected]I've made this pecan pie several times and it's always a crowd-pleaser. The filling is so rich and decadent, and the crust is perfectly flaky.
Aicha Houhou
[email protected]This pecan pie is so easy to make and it always turns out perfect. I love that I can use a pre-made crust to save time.
Skyelar Winnie
[email protected]The pecan pie was a bit too dry for my taste. I think I'll add a little more butter to the crust next time.
JACQUES TRUTER
[email protected]I followed the recipe exactly and the pecan pie turned out great! It was a hit with my family and friends.
Your Isna
[email protected]This pecan pie is amazing! It's the perfect balance of sweet and nutty. The crust is flaky and buttery, and the filling is rich and gooey. I'll definitely be making this again.
Kavindu Heshan
[email protected]The pecan pie filling was a bit too sweet for me, but the crust was perfect. I'll try reducing the sugar in the filling next time.
Ornguga Shiaondo
[email protected]This recipe is a keeper! The pecan pie turned out perfectly and was a big hit at my party. I'll definitely be making it again soon.
Mujammil Hossain Dihan
[email protected]The pecan pie was delicious, but I found the crust to be a bit too thick for my taste. Next time, I'll try using a pre-made crust.
Oladele Elizabeth
[email protected]I made this pie for Thanksgiving and it was a huge hit! Everyone loved it and asked for the recipe. It's definitely my new go-to dessert recipe.
Jeremy Whitmire
[email protected]This pecan pie is the best I've ever had! The filling is rich and gooey, and the crust is buttery and flaky. I highly recommend it!