I think my pecan pies are the favourite of friends, family and co-workers. People rave about them all year round but I only make them in the fall to make sure I keep everyone wanting more a.k.a ‘treat ’em mean, keep ’em keen.’ I don’t think that phrase was meant for this situation, but somehow it applies!
Evidence of this pecan pie adoration came when I recently brought mini pecan pies to a girlfriends who just had a baby. While visiting her yesterday she told me how she has been rationing the mini pies for a week, cutting them into quarters and savouring every bite.
And although this isn’t Aunt Peg’s recipe, she did ask for a copy of it, so I thought I’d dedicate this post to her – here you go, Aunt Peg, I know you’ll do me proud!
As mentioned in previous posts, I use the recipe from Stick to Your Hips blog for my pie crusts – it’s flaky and oh so lovely.
4 cups flour
2 teaspoons salt
1 tablespoon sugar
1 3/4 cups shortening, in chunks
1/2 cup water
1/2 tablespoon white vinegar
Combine flour, salt, and sugar. Cut in shortening until large pieces form.
In a small bowl whisk water, egg, and vinegar. Drizzle over flour mixture and toss with a fork, just until combined. Be careful not to overwork.
Form into a ball while working dough as little as possible. Dough may be somewhat sticky. Place on a piece of plastic wrap and wrap tightly. Chill for at least an hour. Roll or use as normal. 1/4 of ball will make one crust – bottom or top.
(This dough is very soft. Roll on a well-floured surface and dust with flour as needed while rolling.)
3 eggs, beaten
3/4 cup light corn syrup
1 tbsp. molasses
3/4 cup light brown sugar
3 tbsp. butter, melted
pinch of salt
1/2 cup finely chopped pecans
1 cup quartered pecans
1 cup halved pecans
Mix all ingredients except the last two in a bowl. Line a pie plate with crust and place the quartered pecans into the bottom of the pie. Pour the liquid mixture into the pie dish. Arrange the pecan halves on the top.
Bake in a preheated 350˚F/175˚C oven for 1 hour. Let it cool for at least 30 minutes before serving in order for the gooey centre to cool.