I received this recipe from my friend Joyce three years ago, she in turn got it from a elderly southern lady. It is a real classic Southern style pecan pie and is very pretty too!
Ingredients
- ½ cups all-purpose flour: 1 piece
- white sugar: 3 Tbsp
- salt: 0.5 tsp
- butter, chilled and: 0.5 cup (diced)
- egg yolk: 1 piece
- ice water: 3 Tbsp
- ½ cups pecan halves: 1 piece
- eggs: 3 piece
- light corn syrup: 1 cup
- white sugar: 0.75 cup
- all-purpose flour: 2 Tbsp
- milk: 3 Tbsp
- butter: 3 Tbsp (melted)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
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Preheat oven to 450 degrees F (230 degrees C.)
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Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
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Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.
