The Best Pecan Pie Ever
CATEGORIES
INGREDIENTS
- Cooking Time: 1 hour
- Servings: 10
- Preparation Time: 15 minutes
- Crust:
- 2 c flour
- 1/2 t salt
- 1/2 c oil (canola, vegetable, etc)
- 1/4 c milk
- Filling:
- 2 1/2 eggs (seriously, get a bantam egg or estimate)
- 10 T butter (one stick plus 2T)
- 1 1/4 c brown sugar
- 1/4 rounded c white sugar
- 1 rounded T flour
- 1 T milk
- 1 1/4 t vanilla
- 2 c pecans (reserve 1/4 c for the top)
DIRECTIONS
- In a medium mixing bowl, beat eggs until frothy
- Warm butter until just melted (but NOT hot!)
- Slowly pour butter into the mixing bowl while beating the eggs
- Stir in the sugars, flour, milk, and vanilla
- Let this sit while preparing the pie crust
- Grab a nine-inch deep dish pie plate. You can try using a non deep dish pie plate but it might overflow unless you cut back on the pecans...
- Dump all the pie crust ingredients in the middle
- Stir with a sturdy spoon until the mixture comes together, then knead lightly with hands until it forms a ball
- Press the ball of dough into the plate to form a crust
- If cracks form, add a bit more milk and re-knead to form the ball and try again
- Return to the mixing bowl. Add most of the pecans to the mixture but keep out about 10-15 nice looking halves for decoration
- Pour filling into the prepared pie crust
- Gently place the reserved pecan halves on top so they don't sink
- Bake in preheated 300-degree oven for 45 minutes minimum. It is done when the top is puffy, brown, and beginning to crack. If you have a thermometer, the interior temperature you want is 195 degrees.