Friday, November 25, 2011

Nancy's Fancy Pecan Pie

A lot of recipes out there have corn syrup in it, i think thats gross so mine doesn't. Also a lot of recipes don't include liquor or honey, so i fixed that too :)


pastry shell (homemade) 1 1/2 cups flour, 1 1/2 sticks of butter, dash of salt, + several tablespoons of ice water, rest in the fridge before you roll it out

Pie belly:
2 cups pecans (its that much when they are still whole)
3 small-medium eggs
1 1/4 cup brown sugar
3 tblespoons honey
1/2 a shot of brandy
1 teaspoon real vanilla extract
1 tablespoon flour
1 tablespoon heavy cream
1/2 a stick of butter
1 teaspoon cinnamon

preheat to 350

ok so use your favorite pastry dough and prebake the shell (15 minutes-ish)

take half the pecans a food process them so they are nice and chopped
set the other half aside

in a bowl mix eggs, sugar, and lightly melted butter (stir quick when the butter goes in so the eggs dont get fried) then mix in everything else, add the cream last

pour the mixture into the prebaked shell *

top with the remaining whole pecans (set them down carefully one by one so they cover the top in a spiral or concentric circles all pretty)

* when i make the pastry i make a little extra so that if the walls slump when i'm prebaking I can patch the missing spots with fresh dough before filling with the yummy stuff, I also put a little fresh pastry in the center of the top for style in the shape of a heart, leaves are also a good shape or a star or initials or whatever.

stick in a 350 oven for about 45 mins or til done, it kinda puffed up when it was done and the crust looked golden brown

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