As I noticed a large bag of plain pecans in the cupboard, I got the idea to make a pie with them. Here’s how I did it!
- bag of pecans
- 1 frozen pie crust
- 2 cans pecan filling
- 1 dash vanilla extract
- 1 tbsp brown sugar
- 2 ozs butter melted
- Whipped cream
Allow pie crust to partially thaw (about 30 minutes).
Preheat oven to 350°.
Bake pie crust for about 25 minutes or until lightly browned.
On a sheet of foil, bake pecans for about 10 minutes then allow to cool.
In a bowl, mix pie filling, brown sugar, vanilla extract and pecans using a spatula.
Fill pie crust with mixture.
Bake for 40 minutes.
Allow to cool, then serve with a dollop of whipped cream.
This version was the winner of the 1996 Texas State Fair with Master Chef Dean Fearing serving as one of the judges.
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 stick plus 4 tablespoons unsalted butter, cut into 1/2-inch dice
- 1/4 cup plus 1 tablespoon ice water
- 1 1/2 cups pecan halves (51/2 ounces)
- 1 1/2 sticks cold unsalted butter
- 1 1/2 cups dark brown sugar
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 3 tablespoons whole milk
- 2 tablespoons all-purpose flour
- 1/2 vanilla bean, split, seeds scraped
- 1/2 teaspoon salt
- 4 large eggs
Unsweetened whipped cream or vanilla ice cream, for serving
In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of small peas. Add the ice water and pulse until the pastry is evenly moistened. Turn it out onto a work surface and knead 2 or 3 times, just until it comes together. Form the pastry into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
Preheat the oven to 350°. On a lightly floured surface, roll out the pastry 1/8 inch thick; transfer into a deep 10-inch glass pie plate and trim the overhang to 1/2 inch. Fold the edge of the pastry under and crimp the edges. Prick the bottom with a fork in a few places. Freeze for 30 minutes.
Line the pie shell with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, or until lightly browned around the edge. Remove the paper and weights and bake the shell for 15 minutes longer, or until it is lightly golden. Leave the oven on.
In a pie plate, toast the pecans for 8 minutes, or until lightly browned. Let cool.
In a medium saucepan, melt the butter. Add the brown sugar, granulated sugar, corn syrup, milk, flour, vanilla seeds and salt. Cook over moderate heat just until the mixture comes to a boil. Remove from the heat and let stand for 5 minutes.
In a heatproof bowl, lightly beat the eggs. Gradually whisk in the hot sugar mixture until thoroughly blended. Spread the toasted pecans in the bottom of the pie shell and pour the filling on top. Bake for about 45 minutes, or until the center is just barely set and the crust is golden brown. Transfer the pie to a rack to cool completely. Serve with unsweetened whipped cream or vanilla ice.
No wonder the pecan is the state tree of Texas!