Tuesday, March 26, 2013

Worlds Best Pecan Pie

I have had many pecan pies in my life and by far this is the best one. The crust is so flakey and has a little bit of saltiness that compliments the sweetness of the filling. I almost didn't want to share it with you because it feels like a family secret. But hey you all are so great and I wanted to be nice.
This is a unique recipe that combines 2 different recipes from 2 different cookbooks. One cookbook for the crust and one for the pie filling. But together they make the best pie in the world!!
Recipe for Pie Filling
Recipe for Crust

The bottom cookbook is a cookbook of my mom's from my her hometown when they had their 125th anniversary in 1976. The cool thing was that they reprinted that same cookbook and my sister, cousin and I all got one for Christmas this year. There are several recipes in it that are from some of our family members which is really neat.
Don't be afraid of this recipe it is really easy to make and other than baking doesn't take to much time. I hope you try it out.
Crust: From Mrs. Harold Brooks
1 1/2 c. all-purpose flour
1 1/2 tsp. granulated sugar
3/4 tsp. salt
1/2 c. vegetable oil
2 tablespoons milk (more if your crust seems a little dry but ONLY IF NECESSARY)
Combine flour, sugar, and salt in a 9 inch pie pan, mix with fork.
Beat oil and milk together with a fork in a separate bowl. Mix into flour mixture until evenly dampened.
Press with fingers in even layer over bottom, sides so that it sticks up about 1/4 of an inch above rim.
It will start looking like this but keep working it and squishing it with your fingers.

Now you flute the edges. Basically taking 2 your fingers your pointer and thumb and make a little triangle and push with your other pointer finger to make a triangle. You can go around once and do it loosely and then go back and make them prettier.
(thank you mom for being a hand model :))

The Filling:
1/2 stick (1/4 cup) of butter
1 c. brown sugar
1 c. white corn syrup
3 eggs
1/8 tsp. salt
1 tablespoon flour
1 tsp. vanilla
1/2 tsp. cinnamon
1 1/2 cup pecans (mostly halves so they look pretty on pie but you can have some chopped for inside pie)
Using an electric mixer, cream butter and sugar together. Add syrup and whip until light and fluffy.
In another bowl beat eggs and salt together. Add to mixture along with flour, vanilla, and cinnamon. Mix well and I mean very well like 3-4 min on high speed.
Mix in 1/2 cup of pecans (this is where you can use the chopped nuts) into the mixture that way you have some nuts mixed throughout the pie and not just on top. Then pour into pie crust.
Place pecan halves, rounded part facing upwards, all over the top of pie.
Bake at 350 degrees F. for 50 minutes. Top will be golden brown and not jiggley (like my word) when you move it around.

1 comment:

  1. Homemade crusts scare me, but I may try it if there is someone other than myself willing to finish the whole pie ;)