Thursday, February 18, 2010

Delicious Pecan Pie

We all have something to do when we're not doing something? Or something like that. Something.

Some of us play hop scotch, or read. We watch movies, play with puppies, watch star trek constantly. Some of us might even plot diabolically to take over the world and make little mushroom people to drink all of the planets water supply. Others, bake pies. Here I have a wonderful recipe for the worlds best pecan pie. I would like to share it with you.

Now I would like to stress a few things first, things I had to learn the hard way. DO NOT use a deep dish pie crust. Although a deep dish often makes a mean blueberry or strawberry pie, it does not work out that well for something like pecan pie. The filling is far too gooey. It makes a mess and in the end just turns our to be too much of a good thing. Sweet headaches. Everyone gets them. Another thing you cannot forget to do, is ROAST YOUR PECANS. I made the mistake of not roasting my pecans on my first pie and they were soft and chewy. That's not what you want. Not in a pecan pie. So please, for petes sake, roast your pecans first.

Pie Crust:

2 cups all purpose flour
1 tsp salt
3/4 cup vegetable shortening
8 tbsp ice water
a little sugar
a little vanilla

Pie Filling:

1 cup brown Sugar
1 cup corn syrup (preferably white, it doesn't really matter though)
1/3 cup melted butter
1 tsp Vanilla
3 Eggs
2 Cups Roasted Pecans (More if you like)
a pinch of salt


THE CRUST:
mix all the dry ingredients in a bowl. Then, cut the shortening into small cubes, chilled, add it to the dry mixture. Cut it in with two knives or a pastry cutter. Then slowly add the water and mix it in with a fork. Add a little bit of vanilla for fun and mix the whole thing together with your hands. roll it out, put it in a pie dish.

THE FILLING:

First off, let's go ahead and pre-heat that oven to around 350. Actually, not around 350. Exactly at 350. Then take the
corn syrup,
the brown sugar,
the salt,
the melted butter
and the vanilla,
and mix them all together in a bowl.
In a seperate bowl, beat the eggs together until they resemble...beaten eggs I guess. Once beaten well, mix them in with the Corn syrup mixture until its all one consistency. Take the mixture and put it in your pie crust. Once all that gooey goodness is in there, put all your roasted pecans on, the more the merrier. Put the pie in the oven for 30 minutes. Take it out, put tin foil around the edges and put it back in for around 40 minutes. This is so the pie doesn't overflow and burn your house down. Running pecan pie filling has all the same qualities as melted rock, also known as magma. It can burn the bones out from under your skin. Please don't let that happen.


3 comments:

planetXjanine! :) said...

hah you guys are adorable. this is funny! :D

cpr said...

I've used this a couple times. Thanks a lot!

TheMightiestMuffin said...

:O this sounds tasty! I must try it! You guys are awesome. :D