This pie is a lot of people´s favorite. Our mom loves pretty much all types of nuts, but, pecans are her favorites. They are part of her daily breakfast, she eats a bunch of them, just like that, au naturel. It´s no surprise she adores this pie. The nice thing about it is that it isnpt too sweet, plus our crust recipe is too good, which balances out the sweetness.
This pie is chewy yet crunchy, soft but firm. It is best eaten along with vanilla ice cream on the side, and even better when the pie´s still hot out of the oven.
The strange thing about this pie and many other desserts, like many types of cookies and some pies is that they taste better the day after baking them. I don´t know if it´s only me swho thinks that or if it´s actually a thing, but it´s as if the flavor somehow becomes richer and the consistency improves.
- 1 1/4 C all purpouse flour
- 3 tbsp white sugar
- 1/4 tsp salt
- 3.2 oz (90 gr) unsalted butter cold and in cubes
- 2 tbsp vegetable shortening conld and in cubes
- 2 tbsp water cold
- 1/2 tsp vinegar
- 3.5 oz (100 gr) unsalted butter melted and cooled down
- 1/2 C white sugar
- 3/4 C brown sugar
- 3/4 C corn syrup
- 3/4 tsp salt
- 2 tsp vanilla extract
- 2 tbsp flour
- 3 eggs
- 2 C pecan nuts
In a food proccessor put the flour, sugar, and salt and process until well combined. You can also do this by using a fork to combine the ingredients, just don´t use your hands, as your body temperature will mess with it.
Now add the butter and vegetable shortening and process until the mixture is sand-like (again, you can also do it using a fork).
Then add the cold water and the white vinager and mix again until a soft dough is formed.
Wrap this dough in plastic kitchen paper and leave it to rest in the fridge for 30 min.
Take the dough out of the fridge and roll it out on a floured surface.
Place the rolled out dough in a pie mold previously greased and give it a little shape using your hands, to create those folded” edges. Let this sit in the fridge for 15 min more.
In a big bowl, whisk together the eggs, butter, sugars, corn syrup, flour, salt and vanilla.
Stir in the pecan nuts and set aside.
Preheat the oven to 375°F (180°C).
Pour the filling in the pie crust and bake for 50 minutes aproximately. It will be ready when the center jiggles a little still when shaken.
Let it cool down for at least 30 minutes. Serve with vanilla ice cream on the side.