Corinne Griffon
• Formations en langues •

Pecan pie recipe

Culture, Uncategorized

My preferred pie for Thanksgiving and throughout the year … here is my recipe

recipe for a 9″ pie


For crust

3 cups all-purpose flour

1 tsp salt

1 tbsp sugar

1/2 lb unsalted butter, cold, diced

3/4 to 1 cup cup ice water

For pie filling

1/2 cup unsalted butter

3 tbsp flour

2 1/8 cups brown sugar

1/2 tsp salt

6 tbsp milk

3 large eggs

2 tsp vinegar

2 tsp vanilla extract

1 1/2 cups pecans, diced and whole


Mix together flour, salt, and sugar in a large bowl. Add the butter. Mix with hands, breaking the butter up until it is about the size of small peas. Add ice water half a cup at a time, until the dough begins to form a ball.
Dump the dough onto a floured work surface and bring together into a ball. Divide the ball into 2 equal halves. Flat each mound slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Pre-bake pie crust, as necessary. To pre-bake, place dough into pie dish and chill for 30 minutes. Place a sheet of aluminum foil over the crust and fill with pie weights or dried beans. Bake at 400°F for 15-20 minutes.


Heat the oven to 375°F. Melt the butter and set it aside to cool.
In a large bowl, mix together the flour, sugar, and salt. Add the milk and eggs and beat well. Stir in the vinegar, vanilla, then the butter and nuts.
Pour the mixture into the crust and bake for 45 to 50 minutes, until the filling is set most of the way to the center, with a 1 1/2″ « puddle » that’s still jiggly in the center.
Remove from the oven and cool completely before slicing.

Bon appétit !

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