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Southern Pecan Pie II
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Prep Time:
90 minutes
Cook Time:
50 minutes
Total Time:
240 minutes
Classic Southern pecan pie with a rich homemade butter and egg yolk crust.
Ingredients:
  • 1.5 cups all-purpose flour
  • 3 tablespoons white sugar
  • 0.5 teaspoon salt
  • 0.5 cup butter, chilled and diced
  • 1 egg yolk
  • 3 tablespoons ice water
  • 1.5 cups pecan halves
  • 3 eggs
  • 1 cup light corn syrup
  • 0.75 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
Instructions:
  • Combine 1 1/2 cups flour, 3 tablespoons sugar, and salt in a large bowl. Cut in butter until mixture looks like coarse crumbs. Add yolk mixed with water and stir until a ball forms. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9-inch pie plate.
  • Preheat oven to a toasty 450°F (230°C).
  • Spread pecans evenly over the crust. In a large bowl, combine 3/4 cup of sugar and flour. Add eggs, corn syrup, milk, melted butter, and vanilla. Mix until smooth and pour over the pecans in the crust.
  • After 10 minutes in the preheated oven, lower the temperature to 350°F (175°C) and continue baking for 40-50 minutes, until the top is golden brown and the filling is firm.

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