Did Someone Say Pecan Pie???
March 12, 2021
I’m excited to share my mom's (aka Grandma Zippy's) Pecan Pie recipe. She got the recipe from Dear Abby years ago (anyone remember Dear Abby??). This pie is so good and really easy to make. I hope you enjoy it! Love, Joelle
Mix together thoroughly:
1 cup white corn syrup
1 cup dark brown sugar
1/3 teaspoon salt
1/3 cup melted butter
1/2 tablespoon vanilla
3 eggs, beaten
Then add:
1 package pecan halves (2 ½ cups)
Pour the mixture into an unbaked pie shell. Bake at 350º for approximately 50 - 60 minutes. The filling should look set and nicely browned. Serve with whipped cream or ice cream, if desired.
TIP: If you’re using frozen deep-dish pie crusts (like Mrs. Smith’s, which are fine) this recipe makes enough filling for two pies and will serve 12. Because I make my own crust (recipe below), I use the largest ceramic or Pyrex deep-dish pie plate I can find (9 ½” - 10") to make one huge glorious pie which serves 10.
VARIATION: For Chocolate Pecan Pie, melt two squares of unsweetened chocolate with the butter and proceed as above. No adjustment of sugar is needed.
PIE CRUST: In the bowl of a food processor, combine 1 ¼ cups all –purpose flour, ¼ tsp salt, 2 tbls sugar, ¼ lb (1 stick) cold unsalted butter and 2 tbls cold Crisco* (I use the butter-flavored sticks which I keep in the freezer). Process until crumbly. Add 3 to 5 tbls ice water and process just until moistened. Empty dough onto a large sheet of plastic wrap and shape into a disk. Refrigerate several hours or overnight. When you’re ready to assemble the pie, roll out the pie crust on a lightly floured surface, fold in half and lift gently into pie plate, unfold, trim edges and crimp.
* If you can’t find the Crisco, substitute an additional 2 tbls butter.
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