Total Time
2hrs
Prep 20 mins
Cook 1 hr 40 mins

Here is another recipe from my friend Lisa. She comments that the egg yolks and cream gives the filling a richness while balancing the sweetness. I couldn't agree more. My neighbor has tried several other pecan pie recipes but has said that this is going to be her go-to recipe from now on.

Ingredients Nutrition

Directions

  1. SWEET PIE PASTRY.
  2. Combine the sugar, flour, butter, and salt in an electric mixer bowl fitted with the paddle.
  3. Mix on low speed until the mixture looks like small peas, about 2 minutes.
  4. Slowly pour in the water so that the dough just holds together.
  5. Mix for 10-15 more seconds.
  6. Gently form a rough ball of dough with your hands, flattening to a 6 inch disc.
  7. Wrap in plastic and chill for 30-40 minutes.
  8. Roll the dough on a lightly floured work surface to a 12-inch circle.
  9. Carefully place the circle into a 9-inch pie pan, easing the dough gently into the pan. Trim the dough, using a scissors, allowing a 1/2-inch excess border around the edges.
  10. Fold the excess under, keeping it flush with the pan.
  11. Crimp the edge decoratively and poke with a fork every 1/2-inch on the bottom and sides of the pastry. Freeze until ready to bake.
  12. PECAN FILLING.
  13. Preheat the oven to 350.
  14. Whisk together the eggs, yolks and corn syrup in a bowl. Add the brown sugar, melted butter, cream and vanilla. Mix well.
  15. Place the toasted pecans into the prepared pie crust.
  16. Strain the filling directly over the pecans. Bake for 45-55 minutes or until just starting to puff, and a light golden brown.
  17. Cool to warm. Serve lukewarm with a scoop of vanilla ice cream or softly whipped cream.

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