Lisa's Best Ever Pecan Pie

"Here is another recipe from my friend Lisa. She comments that the egg yolks and cream gives the filling a richness while balancing the sweetness. I couldn't agree more. My neighbor has tried several other pecan pie recipes but has said that this is going to be her go-to recipe from now on."
 
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Ready In:
2hrs
Ingredients:
13
Yields:
1 pie
Serves:
8-10
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ingredients

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directions

  • SWEET PIE PASTRY.
  • Combine the sugar, flour, butter, and salt in an electric mixer bowl fitted with the paddle.
  • Mix on low speed until the mixture looks like small peas, about 2 minutes.
  • Slowly pour in the water so that the dough just holds together.
  • Mix for 10-15 more seconds.
  • Gently form a rough ball of dough with your hands, flattening to a 6 inch disc.
  • Wrap in plastic and chill for 30-40 minutes.
  • Roll the dough on a lightly floured work surface to a 12-inch circle.
  • Carefully place the circle into a 9-inch pie pan, easing the dough gently into the pan. Trim the dough, using a scissors, allowing a 1/2-inch excess border around the edges.
  • Fold the excess under, keeping it flush with the pan.
  • Crimp the edge decoratively and poke with a fork every 1/2-inch on the bottom and sides of the pastry. Freeze until ready to bake.
  • PECAN FILLING.
  • Preheat the oven to 350.
  • Whisk together the eggs, yolks and corn syrup in a bowl. Add the brown sugar, melted butter, cream and vanilla. Mix well.
  • Place the toasted pecans into the prepared pie crust.
  • Strain the filling directly over the pecans. Bake for 45-55 minutes or until just starting to puff, and a light golden brown.
  • Cool to warm. Serve lukewarm with a scoop of vanilla ice cream or softly whipped cream.

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RECIPE SUBMITTED BY

I am originally from the Pacific Northwest but was transplanted to the east coast when my hubby went back to school to get his Ph.D. My husband and I are parents to two boys that we fondly refer to as "Search & Destroy" and our golden retriever, Sydney. I'm a stay-at-home mom and have just started homeschooling our children. I L-O-V-E to cook and bake. Honestly, I think I pretty much always have--it is something I inherited from my mom. :) She is the one who taught me to not be afraid to make a recipe, and when I'm not sure what a term means, to look it up (or ask someone who knows to talk me through it). My friends Lisa, Sharon and Shannon have also taught me a lot too (you'll see a few recipes that I've posted that I have received from these lovely ladies). And, I'd say that my experience as a prep cook for a brew pub in college taught me quite a bit too. :) I also like to make jam, to bake my own fresh loaves of whole wheat bread from flour that I have ground myself, and to preserve fruits and vegetables like my Grams taught me. Gardening is a new-found hobby of mine, and preparing foods with fresh fruits that I have harvested is so rewarding! I love my Oregon Ducks and am a proud alumnae of the University of Oregon. When we have a ladies' event at my church, I'm generally involved in the food aspect, in one way or another. The recipes I'm best-known for are my dessert recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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