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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Of all my pecan pie recipes, this is the most decadent. It oozes goodness. Even my two young sons, both hockey players, eat it slowly to enjoy every bite. Ingredients:
1-2/3 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/2 cup cold butter, cubed |
1/3 cup sweetened condensed milk |
2 egg yolks |
filling: |
1-1/2 cups sugar |
1/2 cup plus 2 tablespoons butter |
1/3 cup maple syrup |
3 eggs |
2 egg whites |
1/2 teaspoon vanilla extract |
2 cups ground pecans |
Directions:
1. Preheat oven to 350°. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and egg yolks; stir into crumb mixture until dough forms a ball. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate; flute edges. Cover and refrigerate.
2. In a large saucepan, combine the sugar, butter and syrup; bring to a boil over medium heat, stirring constantly. Remove from the heat.
3. In a large bowl, beat the eggs, egg whites and vanilla. Gradually add hot syrup mixture. Stir in pecans. Pour into pastry shell.
4. Cover edges loosely with foil. Bake 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
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