Famous Pecan Pie
List of Ingredients
1 unbaked (9-inch) Stir-n-Roll Pie Crust (recipe follows)
1 cup packed dark brown sugar
4 eggs, beaten
1/4 cup light corn syrup
1/4 cup molasses
3 teaspoons vanilla
1/2 teaspoon salt
Grated peel from one lemon or orange
1/4 cup WESSON® Vegetable Oil
1-1/2 tablespoons cornstarch
1-1/2 cups chopped pecans
1-1/4 cups perfect pecan halves
Vanilla ice cream or whipped cream
Pie Crust:
1-1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable Oil
1/4 cup ice water Recipe
Prepare Stir-n-Roll Pie Crust; set aside.
Preheat oven to 375°F. In large bowl, combine next 7 ingredients, ending with lemon peel; blend well. In small bowl, stir together vegetable Oil and cornstarch until cornstarch is completely dissolved. Pour oil mixture into sugar mixture; mix well. Stir in chopped pecans. Pour pie filling into pie crust. Arrange pecan halves over filling. Bake for 30 minutes. Cover pie with foil and continue baking an additional 30 minutes. Cool pie completely (at least 3 hours) before serving. Top with ice cream or whipped cream.
Pie Crust:
In a medium bowl, mix flour and salt. Add Wesson® Oil and water all at once to flour. With a fork, stir until mixture holds together. Shape dough into a ball and flatten. Roll between two pieces of waxed paper to a 12-inch diameter. Peel off one piece of paper and invert dough, paper side up, into 9-inch pie plate. Peel off second piece of paper. Ease and fit pastry into plate; trim and flute edges.
Without filling
Completely pierce bottom and sides of pie crust with fork. Bake at 425°F for 12 minutes or until golden brown.
With filling: Do not pierce pie crust. Fill as desired and bake according to pie recipe.
Double Crusted Pie: Double the recipe and follow the same preparation method. Evenly divide dough before rolling out into pie pans.
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