Friday, March 29, 2013

Pecan Pie

Let's talk about pie. That delectable flaky crust. A filling of sugar and buttery goodness. And a dollop of ice cream to top it off.

Here's a favorite of hubby's. A treat for him for being extra supportive in our first few months as newlyweds.  

Clearly my pie-crust creating and rolling still needs a little work, but this pie filling is delicious enough to distract from a perfect crust. Add a scoop of toasted almond ice cream on top, and you have the ultimate indulgence.



Pecan Pie
pie crust recipe & directions courtesy Smitten Kitchen
filling recipe adapted from Allrecipes
1 9-inch pie. I'll leave it up to you to determine how many that will actually serve ;)

For the crust:
Rather than re-post, please follow the recipe & directions on the link posted above. Smitten Kitchen never fails me.

For the filling:
1/2 cup light brown sugar
1/2 cup white sugar
6 tbsp butter, melted
2 eggs
1 tbsp all-purpose flour
1 tbsp milk
1 tsp vanilla extract
1 cup chopped pecans

Prepare your crust first. While the dough is resting, prepare the filling.

Preheat oven to 400*F. In a large bowl, whisk eggs until foamy and then stir in melted butter. Add the sugars and flour, and mix until combined. Then, mix in the milk, vanilla, and pecans.

Once pie shell is assembled, pour in the pecan mixture into the unbaked pie shell. Bake at 400*F for 10 minutes, then reduce the temperature to 350*F and continue to bake for another 30-40 minutes, or until the crust is a nice golden brown and filling is set.

Let cool for a few minutes before slicing and serving.

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