PERFECT PECAN PIE
Preheat oven to 300 degrees
Have ready, one baked pie shell, cooled. See recipe below.
1 heaping cup of pecans, coursely chopped
1 cup dark brown sugar
3/4 cup light corn syrup (karo)
3 large eggs, plus 2 more yolks
2 tsp. vanilla extract
1/4 tsp. salt
4 Tbsp. melted butter
1 Tbsp. corn starch
1/3 cup water
Adjust oven rack to middle postion and preheat
oven to 300 degrees.
On a small cookie sheet, toast pecans in oven for 10 minutes or until fragrant,
then reduce oven to 250 degrees.
Meanwhile, heat brown sugar and corn syrup in a medium heat-proof bowl over
a pan of barely simmering water until sugar is almost dissolved.
In another medium heat-proof bowl, whisk eggs and the additional egg yolks,
vanilla and salt.
Slowly whisk the warmed sugar mixture into egg mixture. Set bowl in the pan
of simmering water and whisk in butter.
In a small pan over low heat, stir together cornstarch and water until paty
thick; whisk into sugar-egg mixture. Heat in bowl over simmering water, stirring
frequently.
In prepared pie shell, sprinkle in pecans, then pour filling into shell.
Bake until pie puffs slightly and just sets. Approximately 35 to 45 minutes.
Cool to room temperature before serving.
EASY PIE DOUGH
1 cup plus 2 Tbsp. all-purpose bleached flour
1 Tbsp. sugar
1/2 tsp. salt
4 Tbsp. (2 ounces) cold cream cheese, cut into 1/2 inch chunks.
4 Tbsp. frozen butter or margarine
2 Tbsp. frozen Crisco
3 Tbsp. ice cold water
Mix flour, sugar, and salt in medium bowl.
Rub cream cheese into flour mixture with finger tips, or use fork, blending
thoroughly.
Using a box grater, grate frozen butter and shortening into flour mixture.
Working quickly rub fat into flour mixture until it has the texture of coarse
sand and small pebbles.
Stir in ice cold water and blend with fork till dough clumps.
Form into ball and wrap in plastic wrap, then form ball into round thick disc.
Refrigerate until cold, about 1 hour. Dough may be kept in refrigerator for
up to 2 days, or frozen up to a month.
After cooling, roll dough on lightly flour surface into a 14 inch circle, dusting
with flour to prevent sticking.
Shape into pie pan and crimp folded edges.
Refrigerate for at least 30 minutes, up to four hours. Do NOT prick pie
shell with fork.
Adjust oven rack to lowest position and
heat oven to 400 degrees.
Line pie shell with heavy duty foil, and shaping several pieces of foil into
balls, place in lined pie shell. These act as light weights.
Bake (lightly pressing on foil balls if crust starts to balloon) until fluting
turns golden brown, about 18 to 20 minutes.
Remove all foil, bake another 5 minutes or until bottom of crust turns a golden
brown.
Cool and add Pecan Pie filling (above)
ENJOY!