Pam Lolleys Pecan Pie Recipes
PAM LOLLEY'S PECAN PIE
The perfect slice of pie comes in pecan form.
Provided by Pam Lolley
Time 5h40m
Number Of Ingredients 15
Steps:
- Prepare the Crust: Pulse flour, sugar, and salt in a food processor until combined, 3 or 4 pulses. Add cubed butter and shortening; pulse until mixture resembles coarse meal, 8 to 10 pulses. Drizzle 4 tablespoons ice water over mixture. Pulse until dough clumps together, 4 or 5 pulses, adding up to 1 tablespoon ice water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.
- Preheat oven to 400°F. Roll dough into a 12-inch circle (about ⅛ inch thick) on a floured surface. Fit into a lightly greased (with cooking spray) 9-inch pie plate, and crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper; fill with pie weights or dried beans.
- Bake in preheated oven 10 minutes. Remove weights and parchment; bake until lightly browned, about 8 minutes. Transfer Crust to a wire rack; cool completely, 30 minutes.
- Prepare the Filling: Reduce oven temperature to 325°F. Whisk together corn syrup, sugar, melted butter, cornmeal, vanilla, salt, and eggs in a medium bowl until combined. Stir in pecans. Pour into Crust.
- Bake on middle rack of preheated oven until Filling is set, 1 hour to 1 hour, 10 minutes, shielding edges with aluminum foil during the last 10 to 15 minutes of bake time to prevent overbrowning. Transfer to a wire rack; cool completely, 3 hours. Top slices with ice cream or whipped cream, if desired.
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