by Millie Bentley
Greetings! Thanksgiving is here so I thought I’d publish a good dessert recipe. One of my favorites is pecan pie and one of my favorite crust recipes is one given to me by Lynn Green. Anybody here in Bethel remember Lynn? When she lived here in the late 80’s and early 90’s she was known as Lynn Lupson – worked for Bethel Community Services and the City of Bethel and made some fantastic quilts. This pie crust recipe is definitely a keeper.
Pecan Pie with Lynn’s Pie Crust
1 ½ cups flour
¾ teaspoon baking powder
¾ teaspoon salt
2/3 cup shortening
4 ½ tablespoons cold water or milk
Mix flour, baking powder and salt together. Cut in shortening. When flour and shortening are well mixed, add water, mixing with a fork. Separate into two equal balls. If making only one single crust pies (as with this pecan pie). Wrap one ball in plastic wrap and refrigerate for up to a week. Roll out other ball on a well-floured surface to fit into a 9-inch pie crust with an overlap. Roll crust onto roller and lift over a 9-inch pie pan and unroll, fitting into pan. Trim crust around edge, leaving about ½ inch overlap. Turn overlap back over top edge and crimp with thumb or fork tines. Lightly prick bottom with a fork and place in refrigerator until filling is ready.
¾ stick unsalted butter
1 ¼ cups packed brown sugar
¾ cups white corn syrup
2 teaspoons vanilla
¼ teaspoon salt
3 large eggs
2 cups pecan halves
Preheat oven to 350 degrees and place a baking sheet on middle rack. Melt butter in small pan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup and salt. In a separate bowl, beat eggs and then whisk in the corn syrup mixture.
Put pecan halves in prepared pie shell and pour corn syrup mixture evenly over them. Place on hot baking sheet and bake about 50 minutes to 1 hour until filling is set. Cool completely. Note: If edge of crust becomes too brown, cover with strips of aluminum foil to avoid burning. Can be made a day ahead and chilled. Bring to room temperature before serving.
This will be a great dessert to follow your Thanksgiving turkey. Yummm!!
Until next week, dear Reader, vaya con Dios.