Pecan pie is the traditional sugary dessert with out which Thanksgiving is not complete. It’s as conventional as pumpkin pie and deliciously wealthy as apple pie. Growing up, my family’s Thanksgiving dessert desk continually included (and continually will) my overdue grandmother’s antique recipe for pecan pie. It is a actual honor to proportion her recipe and I desire this recipe remains in her memory forever.
* ingredients :
Crust
° 1 unpeeled pie crust (what I used) or a whole butter pie crust*
° Egg wash for pie crust: 1 big egg, beaten with 1 tablespoon milk or heavy cream
filling
° 2 and 1/2 cups (250 g) hulled pecans (pecan halves)
° three big eggs
° 1 C dark corn syrup
° 1/2 cup (one hundred g) mild or dark brown sugar
° 1 & 1/2 tsp pure vanilla
° 1/four cup (60 g) unsalted butter, melted and barely cooled
° 1/2 teaspoon salt
° 1/2 teaspoon ground cinnamon
* directions :
Crust: Prepare my pie crust with step five.
After the pie dough has cooled, set the oven rack to the decrease 1/3 role and preheat to 350°F (177°C).
Roll out the cooled pie crust on a gently floured surface. Remember, while rolling out pie dough, continually use mild force with a rolling pin. Start withinside the center and work your manner out in all directions, rolling the dough together along with your palms as you go. Roll it right into a circle with a diameter of 12 inches.Carefully scoop the batter into a 9″x 2″ baking pan.Fold it up by hand to make sure it is smooth. For a pleasing aspect, as proven withinside the video above, fold the overhanging dough lower back over the threshold and use your palms to form the threshold into a pleasing thick aspect across the pie. Crimp the rims with a fork or use your arms to pry the rims apart. Again, you may see me doing this withinside the video above. Brush the rims with egg wash. (To assist make certain a pleasing aspect, I continually refrigerate the pie-formed dough in a pie plate for 10 mins withinside the refrigerator or freezer earlier than filling. )
Filling: Roughly chop the pecans into small pieces – a few whole, a few slightly chopped.Carefully place the walnuts on the cake base.In a large bowl, whisk together eggs, corn syrup, brown sugar, vanilla, ghee, salt, and cinnamon until smooth. Top with walnuts.Bake the cake for 50 to 55 minutes or until light brown.After the first 20 minutes of baking, I put a protective shell on the cake so that the edges do not brown too quickly.If the cake browns too quickly, you can also cover the whole cake with foil.Take the organized cake out of the oven and place it on a metal rack to cool completely.The filling will harden when it cools.Slice the cake and serve it hot or at room temperature. Topped with whipped cream or ice cream.Cover the leftovers and store at room temperature for 12 days or refrigerate for four to five days.