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Pecan Pie
Created by Customer,
Description Submitted by:  A. Clark
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Pie Dish (Deep)
1 1/2 cups all-purpose flour
1/2 tsp. salt
2 tbsp. white sugar
1/2 cup butter, chilled
4 tbsp. ice water
3 eggs, beaten
3/4 cup light corn syrup
2 tbsp. dark corn syrup
3/4 cup light brown sugar
3 tbsp. butter, melted
1 pin
ch salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves
Methods/steps
Preheat oven to 350 degrees F.

To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until
dough comes together enough to form a ball.

On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than the Brookfield Deep Pie Dish. Place pie shell into pie dish and refrigerate until pie filling is complete.

To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans; arrange pecan halves on top of pie.

Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.
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