Chef Elizabeth's Farmhouse Pecan Pie


| 3/24/2015 4:16:00 PM


Tags: Recipe, Pecan Pie, Farmhouse, Chef Elizabeth,

Chef ElizabethPecan pie is a very indulgent treat, yes, it is sweet and, yes, pecans are expensive. This special pie reminds me of my childhood, I loved it. Pecan pie was my mother's favourite pie of all, she only ate the pecans. After baking with the filling, the pecans become so deeply nutty. I could understand why she would eat the entire topping. Everyone loves Pecan Pie. How do you pronounce Pecan? Puh-con or pee-Can? Homemade pecan pie is quick and easy to make and so delicious. I find it a go-to dessert for company. No one believes how easy it is to make. But everyone agrees how delicious pecan pie is and how hard it is to resist a second slice.

PecanPie 

For the pie crust, many bakers swear by the Tenderflake lard recipe. I like to use a pure butter crust. If you follow me you know that I recommend having a few homemade pie crusts in the freezer, they do come in handy. Remember to date them.

For convenience, you can buy a pre-made crust. I have tried the Pillsbury brand and it is very good. You will find it in the refrigerator section of your grocery store. Make sure to check the best-before date on the package. I find that the frozen pie shells are often chipped and they break too easily. I add a tablespoon of lemon juice to the pie to cut the sweetness. Make sure to taste the pecans before using them to test for freshness. I use both roughly chopped and whole pecans as this gives the pie a more complex texture and flavour. Use only pure vanilla when you bake, it makes all the difference.

Farmhouse Pecan Pie

1 1/2 to 2 cups pecans, divided (3/4 whole pecans, 3/4 cup roughly chopped pecans)
3 large eggs, lightly beaten
1 cup corn syrup
3/4 cup white sugar
Pinch of salt
4 tablespoons butter, melted and slightly cooled
1 teaspoon pure vanilla
1 tablespoon lemon juice
2 tablespoons Bourbon, Kahlua or Rum (optional)
1 (9- to 10-inch) unbaked pie shell




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