I’m all about the Pies. Banana pie, Chocolate pie, Apple Pie, Pie, Pie, Pie. Mostly because I love that you can get it a la mode with a big ol’ scoop of ice cream plopped on the top. But one of my favorite pies of all time is Pecan Pie.
There’s nothing like a good warm piece of pecan pie to finish off a Christmas feast. I actually made Pecan Pie this year for Christmas, but forgot to post a the recipe and video for it, so I’m having Christmas in July and doing it today. 🙂
This Pecan Pie is extra special because of it’s beautiful crust. Pie crust is SO GOOD if it’s made right but its BORING. In this video I show you how to spruce it up by just adding 4 simple steps!! Trust me, it’s worth it because your pie will be so beautiful, and every pie deserves to feel beautiful in it’s short life before it’s gobbled up.
So without further ado, here’s the video!
The Most Beautiful Turtle Pecan Pie
- 1 1/4 cup AP Flour
- 1/4 tsp salt
- 1/2 cup butter (chilled and diced)
- 1/4 cup cold water
- butter (for melting)
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 tsp. vanilla extract
- 1 tsp. salt
- 1/4 tsp. ground cinnamon
- 4 eggs, beaten
- 1/2 cup (1 stick) salted butter
- 1 bag Ghirardelli Semi-Sweet Chocolate Chips
- 2 cups pecans (plus extras to decorate the top)
CRUST: In a mixing bowl, combine flour and salt. Blend in butter until mixture resembles coarse crumbs. Add water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out and brush with melted butter. Sprinkle cinnamon over the whole crust.
Roll dough up tightly until it looks like a long log. Cut dough into coins and place them in a pie plate until plate it full. Then squish them all together with your hands so there is no part of the pie plate showing.
Bake for 10 minutes at 350°F.
PIE FILLING: In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.
Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans and chocolate chips, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
Bake for about 50-60 minutes, or until the filling is set (slightly jiggly). Watch to make sure the pecans on the top don’t burn. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.
Nicole xx #DoStuff #BakeStuff