Last week I shared my Pumpkin Pie recipe for Thanksgiving and decided to share Monna’s Pecan Pie recipe as well! I shared this recipe a few years ago in one of my Mondays with Monna posts with her crust recipe. I love pecan pie of any kind, but this version is one of my favorites, especially topped with vanilla ice cream. I have also used this filling in smaller cups with puff pastry for a lighter dessert. Enjoy! xoxo
Images via Alex Phillips.
Pie Crust
8 tablespoons cold unsalted butter (cut into smaller pieces)
1 1/3 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
4 tablespoons ice water
In a food processor combine flour, sugar, and salt. Add the butter pieces and pulse until the mixture forms large, coarse crumbs. Add the ice water a little at a time and pulse until the dough begins to form. Transfer the dough to a work surface and shape it into a 9-inch pie plate. Pre-bake at 400 degrees for 20 minutes when the recipe calls for it.
Pecan Pie Filling
3/4 cup sugar
2 1/2 tablespoons flour
1/4 teaspoon salt
1 cup dark Karo
2 eggs
1/2 cup Pet evaporated milk (another brand is fine too)
1 teaspoon vanilla
1 cup pecan pieces (or halves)
Mix sugar, flour, and salt in a large mixing bowl. Stir in Karo syrup, and beat in eggs one at a time. Add evaporated milk, vanilla, and pecans, mixing well before pouring into pie crust. Bake at 375 degrees for 50 minutes. Tip from Monna: top off the pie with warm maple syrup and Blue Bell vanilla ice cream.
