There is only one single dessert on the entire planet that I have refused to give even a second thought to.
I have judged it on appearance alone, but for good reason. It looks like ground up
these
But this weekend was my dear mother-in-law's birthday and guess what her favorite pie just happens to be.
I'm always up for a challenge.
So, for the first time in my life, I made one of
these
Pecan pie...where have you been all my life???
Here's the YUMMY recipe for pie and crust-
Cream Cheese Pie Crust and Pecan Pie
(Makes one 9-inch crust)
• 2 teaspoons cold water
• 1 teaspoon cold cider vinegar
• 1 1/2 cups all-purpose flour, plus more for surface
• 1/2 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter, cut into small pieces
• 4 ounces cold cream cheese, cut into small pieces
Directions
1. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
2. Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
3. Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
4. Make filling (see our Pecan Pie recipe).
Pie
Makes one 9-inch pie
• 10 ounces pecan halves (2 3/4 cups), toasted
• 4 large eggs, lightly beaten
• 1 cup packed dark-brown sugar
• 1 cup light corn syrup
• 4 ounces (1 stick) unsalted butter, melted and cooled
• 2 tablespoons pure vanilla extract
• 1/2 teaspoon salt
• Cream Cheese Pie Crust
Directions
1. Preheat oven to 325 degrees. Set aside 16 pecan halves for garnish; coarsely chop remaining pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. Garnish edges with remaining pecan halves.
2. Place dish on a rimmed baking sheet, and bake, rotating halfway through, until filling is just set and crust is golden brown, about 90 minutes. (Tent with foil if nuts are getting too dark.) Transfer to a wire rack, and let cool completely. (Pie can be stored at room temperature for up to 1 day.)
