New England Pecan Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
CRUST
- 177.44 ml butter
- 473.18 ml flour
- 59.16 ml cold water
-
FILLING
- 118.29 ml sugar
- 118.29 ml butter
- 177.44 ml white corn syrup
- 59.14 ml maple syrup
- 3 eggs
- 4.92 ml vanilla
- 236.59 ml pecans, chopped
directions
- Combine crust ingredients by pulsing butter and flour in food processor until butter is pea size. Add water one tablespoon at a time, pulsing after each addition, until all comes together in a ball. Don't overmix. If using sweet butter, add 1/2 tsp salt. Divide into two discs and chill. Freeze one or use for another pie.
- For filling, cream sugar and butter together.
- Add corn syrup and maple syrup. Scraping sides of bowl.
- Add eggs one at a time.
- Add vanilla and pecans.
- Roll out crust and place in 9 or 10 inch pie pan. Crimp edges, dock with a fork (make some holes in the bottom of the crust to prevent bubbling while baking) and chill.
- Pour in filling taking care not to overfill.
- Bake at 350 degrees for 1 hour.
- Serve with sweetened whipped cream.
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RECIPE SUBMITTED BY
manushag
Scranton