TRIED AND TRUE PECAN PIE
- Number of Servings: 8
Ingredients
TRIED AND TRUE PECAN PIE1 single pie pastry, unbaked (from scratch or a cheater's crust)3 eggs2/3 cup sugar1/2 teaspoon salt1/3 cup melted butter1 cup dark corn syrup1 to 2 cups pecans halves, some choppedWONDER DOUGH1(1/4 oz) package yeast2 T ablespoons lukewarm (105*-115*) water5 to 5-1/2 cups self-rising flour1 teaspoon baking soad1 cup shortening2 cups buttermilk
TRIED AND TRUE PECAN PIE
Fit pastry into a 9" pie pan, Fluting edges. Sprinkle pecans evenly over crust. Mix remaining ingredients together and pour over pecans. Bake at 350* for 60 minutes or until pie filling is set.
A great recipe for the holidays because you can mix it the day before or even several days ahead and then just roll out and bake the day you need it. Or for smaller quantities, mix up and leave in the frig, pulling off and baking just a little each day. It gets better as it sits.
WONDER DOUGH
Dissolve yeast in water and set aside for five minutes. Sift dry ingredients together into a larde bowl. Cut in shortening until crumbly. Stir in yeast and buttermilk. (If not baking all the dough at once, stop here and take out only the amount of dough you plan to bake now.) knead on floured surface until dough holds together. Roll or pat out 1/2 to 3/4 inch thick. Cut with a biscuit cutter or cut into squares with a sharp knife. Place on a baking sheet. Bake at 400* for 15 to 20 minutes or until golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user MCDIDDLYD.
Fit pastry into a 9" pie pan, Fluting edges. Sprinkle pecans evenly over crust. Mix remaining ingredients together and pour over pecans. Bake at 350* for 60 minutes or until pie filling is set.
A great recipe for the holidays because you can mix it the day before or even several days ahead and then just roll out and bake the day you need it. Or for smaller quantities, mix up and leave in the frig, pulling off and baking just a little each day. It gets better as it sits.
WONDER DOUGH
Dissolve yeast in water and set aside for five minutes. Sift dry ingredients together into a larde bowl. Cut in shortening until crumbly. Stir in yeast and buttermilk. (If not baking all the dough at once, stop here and take out only the amount of dough you plan to bake now.) knead on floured surface until dough holds together. Roll or pat out 1/2 to 3/4 inch thick. Cut with a biscuit cutter or cut into squares with a sharp knife. Place on a baking sheet. Bake at 400* for 15 to 20 minutes or until golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user MCDIDDLYD.
Nutritional Info Amount Per Serving
- Calories: 425.8
- Total Fat: 17.8 g
- Cholesterol: 79.7 mg
- Sodium: 189.1 mg
- Total Carbs: 66.9 g
- Dietary Fiber: 1.6 g
- Protein: 4.4 g
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