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Old-Fashioned Pecan Pie

in Diana's Recipe Book

Average Rating: 
(total ratings: 4)
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Servings: 8
For Thanksgiving, Christmas, or for a dairy based Chanukah meal, make this deliciously rich traditional pecan pie. You'll receive raves from your guests!!

For the Crust:
1 1/3 cups all purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
1/3 cup chilled solid vegetable shortening, cut into small pieces
1/4 cup (1/2 stick/2 oz./56g) chilled unsalted butter, cut into small pieces
2 tablespoons (about) ice water

For the Filling:
1 cup granulated sugar
3 large eggs
1/2 cup light corn syrup or Light Karo Syrup
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cups chopped pecans

Extras: (optional)
Vanilla Ice Cream or whipped cream

Preheat oven to 350°F/180°C.

To Make Crust:
Mix first 3 ingredients in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Blend in enough water to form moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.

Roll dough on floured work surface to 13-inch round. Transfer to 9-inch (23cm) round pie pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 15 minutes.

To Make Filling:
Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie in preheated oven until set, about 1 hour and 15 minutes. Transfer to wire rack and let cool.

If desired, serve with a scoop of vanilla ice cream, or a dollop of whipped cream.

Makes 8 servings.

Source: DianasDesserts.com
Date: November 22, 2002


Reviewer: Jackie
I dont' think you meant to say "non-kosher Chanukah meal?" Possibly a dairy based Chanukah meal when we can use both butter & marg. or veg. shortening. p.s. Love the new ability to download recipes on an entire page with all directions completed! Could you further re-fine it so that we don't get the reviews or just one - my paper use in going way up!!!! Thanks

Reviewer: Jacob Alvarez
This recipe made a awesome dessert when guests came for dinner. It is sweet, chewy and delectable.

Reviewer: Serrina
I thought this was a pretty straight forward recipe that tasted good. I didn't feel it was necessary to cook the pie for 1 hr 15 min. I felt if I had, the pie would become too set; making it less chewable and more like eating candied pecans. I pulled it out of the oven at about 50 minutes. Also, the crust did not hold the shape of the fluted edges well. If I were to remake the pie using this crust, I would crimp instead of flute, or use a tart pan instead- I'm not sure if it was my error or the piecrust recipe.

Reviewer: Maria
The pie filling is EXCELLENT- worthy of five stars! Hubby brought home a bag of pecans that had fallen from a pecan tree by his workplace. 30 minutes of cracking, inspecting, and sifting out shell bits was well worth it! As for the pie crust, I will say that it makes a VERY flaky (almost TOO flaky) pie crust. After allowing the pie to cool off for an hour, I cut into the pie, but the crust around the edge crumbled apart like saw dust. It had a great taste, but weak structure. Maybe I should have chilled it longer prior to baking. I followed the suggestions of the other reviewer and removed the pie from the oven after baking for 50 minutes. It was perfectly baked. Thanks, Diane for sharing!


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