Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

Another recipe to add to my pecan pie collection... This comes from Cooking Light (November 1999), and it looks like the main modifications are in the crust, which is described as more biscuit-like, rather than the typical flaky pastry crust.

Ingredients Nutrition

Directions

  1. CRUST: Combine flour, sugar, baking powder, and salt in a bowl.
  2. Add milk and butter; toss with a fork until moist.
  3. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
  4. Roll dough, still covered, to an 11-inch circle.
  5. Freeze 10 minutes or until plastic wrap can be easily removed.
  6. Remove bottom sheet of plastic wrap; place dough into a 9-inch pie plate coated with cooking spray.
  7. Remove top sheet of plastic wrap.
  8. Fold edges under and flute edge.
  9. Preheat oven to 350F°.
  10. FILLING: Beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) until well-blended.
  11. Stir in the pecan halves and the vanilla extract.
  12. Pour the mixture into the prepared crust.
  13. Bake the pie for 20 minutes, then cover with foil.
  14. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean.
  15. Do not overbake.
  16. Cool pie on a wire rack.

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