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Perfect Pecan Pie


December 21, 2013 by Jenn

This pie is definitely a favorite of mine for Thanksgiving and Christmas‚Ķ or really anytime you want pie…I like pie all the time. Here’s how to wow your buds at any holiday party.

You will need:

For pie:
- 4 TBSP water
- 3 eggs, whisked
- 2 TBSP dark brown corn syrup
- 3/4 C plus 2 TBSP brown sugar
- 3 TBSP butter, melted
- 1/2 tsp salt
- 1 TBSP flour
- 2 TSP vanilla extract
- 1/2 TSP cinnamon
- 1/2 C pecans, crushed
- 1 C pecans, quartered
- 1 C pecan halves

For crust:
- 2 C flour, a little extra for rolling
- 2 sticks unsalted butter, cut into cubes
- 1 TSP salt
- 1 large TSP brown sugar
- 7 TSP very cold water


For crust:

Combine flour, butter, sugar, and salt. Squish it together with your hands until it becomes coarse crumbs. Gradually sprinkle the cold water over the crumbs, stir with a wooden spoon until it becomes dough. Do not over mix.
Flour your work surface and flatten the dough with your rolling pin. (I always find it easiest to flour my rolling pin as well.) Roll out dough until it is an inch larger than your pie dish. Refrigerate for 30 minutes.

For pie filling:

In a medium bowl mix together water, eggs, corn syrup, butter, brown sugar, salt, flour, vanilla, cinnamon, and the finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup into pie crust and gently place the pecan halves over top of mixture.

Bake for 1 hour at 350 degrees. Let sit for 45 minutes before serving.



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