what would make the custard not set up on a pecan pie. Everytime I make it
it seems like it is runny instead of a custard that is really set up and
thick.
Marty
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Sunday, January 10, 2010 7:18 AM
Subject: [CnD] OLD-FASHIONED PECAN PIE
OLD-FASHIONED PECAN PIE
--For crust--
1 1/3 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup chilled solid vegetable shortening, cut into small pieces
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
2 tablespoons (about) ice water
--For filling--
1 cup sugar
3 large eggs
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cups chopped pecans
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
round cake pan with 1 1/2-inch-high sides. Trim to align with pan edges.
Freeze 15 minutes.
Make filling:
Preheat oven to 350°F. 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
until set, about 1 hour 15 minutes. Transfer to rack; cool.
Serves 8.
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