We all have fond memories of cakes, cookies, or main dishes made by our grandmothers. Some of these items were so secretive, our beloved grandmothers didn’t get the chance to share them before passing.
This has left us scratching our heads trying to recreate that perfect batch of cookies or that pie which never quite tastes the same. Hopefully, you are able to unlock the secrets to the mystery ingredients before you give up trying to recreate the recipe.
You could also take a different approach and go with a recipe so good it will remind you of one of those classic grandma recipes. This pecan pie is one of those recipes. This pecan pie will smell and taste like something your grandmother would make for dessert.
Ingredients
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1 Pie Crust recipe (use your favorite)
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2 and 1/2 cups (250g) coarsely chopped pecans (a very rough chop!)
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3 large eggs
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1 cup (240ml) dark corn syrup1
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1/2 cup (100g) packed dark brown sugar
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1 and 1/2 teaspoons pure vanilla extract
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1/4 cup (60g) unsalted butter, melted and slightly cooled
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
Instructions
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Make your favorite pie crust recipe and allow it rest.
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After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
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Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the chilled pie dough disc, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
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The filling: Spread pecans evenly on pie crust. Set aside. In a large bowl using a rubber spatula or wooden spoon, whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.
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Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
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Slice and serve pie warm or at room temperature. Top with whipped cream and a sprinkle of cinnamon-sugar if desired.
Recipe source: Sally’s Baking Addiction
Photo source: Food Network
