This is a repost of this pecan pie recipe that I made years ago. I lessened the sugar and added more photos.
I am a pecan pie lover. But I am the only one in the family who really likes pecan pie.
My husband and daughter find all pecan pies too sweet. My teenage son doesn’t care, he just eats anything that I put in front of him as long as it’s not a veggie dish.
They were not too excited when they I told them we are having pecan pie for dessert. But I don’t care.
I am dreaming of a slice or two of pecan pie with my coffee while I do some spinning…in coin master. LOL.
If they don’t like it, well.. more for moi.
But to please everyone, I adjusted the sweetness in the recipe. After all, I noticed that as I get older, I don’t like my dessert too sweet.
I’m very pleased with the result! It has the right touch of sweetness and it smells so divine.
Imagine browned butter, roasted pecans mingled with the sweet aroma of rum and vanilla extract.
My husband and daughter like it very much. In fact they ate more than I did and had a change of heart about pecan pie.
Now they say they love pecan pie. Hah.
Enjoy this yummy pecan pie with your favorite coffee
To make the crust, combine, flour, sugar and salt in a bowl, add diced butter.
Using your fingers, rub the pieces of butter with the flour until it resembles coarse crumbs.
Form dough into a ball and let rest for at least half an hour in the fridge. For easier rolling, put dough in between two sheets of plastic wrap or parchment paper.
Transfer to a 9″ baking pie dish. Trim the edges. Make a design or simply press the edges with the fork.
Make the filling: Beat eggs until frothy, then add sugar and beat well
pour filling into the pie crust
bake at preheated 375F degrees oven
cool completely before slicing.Enjoy!
Ingredients (click ingredient to buy it)
- Preheat the oven to 375 degrees F.
- Melt the butter in a small saucepan over medium-low heat, remove from heat and let cool.
- Optional (pan-roast the pecans) – heat a pan over high heat.
- When pan is hot, add pecans cook while stirring for about 2 minutes.
- Beat the eggs in a large mixing bowl until frothy and then blend in the sugar.
- Stir in vanilla, rum, salt, pecans and the melted butter mixture until well blended.
- Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
- Bake for 10 minutes.
- Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set.
- Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, it's done.
- Transfer the pie to rack and cool completely before cutting.
HOMEMADE PIE CRUST:
- Combine the flour, sugar, and salt in a large mixing bowl.
- Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
- Add cold water and work it in to bind the dough until it holds together without being too wet or sticky.
- If it's too dry or crumbly, add more cold water, one tablespoon at a time.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle.
- Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan.
- Press the dough into the pan so it fits tightly and trim the excess around the rim.