KENTUCKY PECAN PIE
Hold on to your derby! This pecan pie goes beyond the original sweet, nutty delight and captures the flavors and traditions of Kentucky.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 12
Steps:
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with wire whisk or hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.
Nutrition Facts : Calories 630, Carbohydrate 75 g, Cholesterol 100 mg, Fat 6 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 44 g, TransFat 2 g
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Mfana Jones
[email protected]I'm not a big fan of pecan pie, but this recipe changed my mind. The filling is so creamy and flavorful, and the crust is perfectly flaky.
Haleem Prince
[email protected]This pie is so easy to make and it always turns out great. I love that I can use my own homemade pie crust or a store-bought one.
Babar Bhatti
[email protected]I followed the recipe exactly and my pie turned out perfectly. It was the hit of the party!
Rk Tamim
[email protected]This pie is delicious! The filling is rich and creamy, and the crust is flaky and buttery. I highly recommend this recipe.
Racquel Colombo
[email protected]I made this pie for a potluck and it was a big hit. Everyone loved the gooey filling and the flaky crust. I'll definitely be making this pie again.
Dominique Poggenpoel
[email protected]This pie is a bit labor-intensive, but it's worth the effort. The end result is a delicious and beautiful pie that's sure to impress your guests.
Nafij Ahmed
[email protected]I've tried many pecan pie recipes over the years, but this one is by far the best. The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe!
Wendy Totten
[email protected]This pie is so rich and decadent, it's perfect for a special occasion. I made it for Thanksgiving and it was a huge success. Everyone loved it!
ANAS BRAND
[email protected]This was my first time making pecan pie and it came out great! The recipe was easy to follow and the pie turned out delicious. I will definitely be making this again.
Mithun Sarkar
[email protected]I've made this pie several times now and it's always a hit. The only thing I do differently is add a little bit of bourbon to the filling. It gives it a nice depth of flavor.
Tohid Rana
[email protected]This Kentucky Pecan Pie is simply divine! The filling is rich, creamy, and bursting with pecan flavor, while the crust is flaky and buttery. I followed the recipe exactly and it turned out perfectly. My family and friends raved about it.