Email to Cat      

Golden Pecan Pie

Source of Recipe


From "Country Pies, a Season Sampler" by Lisa Yockelson



List of Ingredients



• Oil Pastry Crust (recipe follows), baked
  
• 4 extra-large eggs, room temperature
  
• 1 cup sugar
  
• 1/2 cup plus 1 Tbsp packed light brown sugar
  
• 1/4 tsp salt
  
• 8 Tbsp (1 stick) unsalted butter, melted and cooled
  
• 1-3/4 cups coarsely chopped pecan pieces
  






Instructions



1. Prepare and bake crust, then set aside to cool.
   
   
2. For filling:
   Beat eggs in large mixing bowl. Blend in sugars. Stir in salt, butter and pecans. Pour filling into baked pie shell.
   
   
3. Bake in preheated 425° oven 10 minutes. Check edges of crust. If beginning to overbrown, shield edges with foil. (If not, check after another 10 minutes.) Reduce oven temperature to 350° and bake another 25 minutes, or until filling is set and a knife inserted 1 to 2 inches from the center comes out clean. Transfer to cooling rack. Serve barely warm, or at room temperature.
   
   Makes 8 servings.
   
   ...........
   
   OIL PASTRY CRUST
   
   • 1-1/2 cups flour
   • 1-1/2 tsp sugar
   • 1 tsp salt
   • 1/2 cup vegetable oil
   • 2 Tbsp milk
   
   Preheat oven to 450° F.
   Combine all ingredients in a bowl and mix until combined. Turn out into 9-inch glass pie plate and press into place, crimping edge. Pierce bottom of pie crust with tines of fork.
   
   Bake in preheated oven 10 to 12 minutes or until golden brown.