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Traditional Georgia Pecan Pie

Crust:
1 ¼ cup flour
1 tbsp. cornmeal
½ cup butter, cut in cubes
½ tsp. salt
3-4 tbsp. water
4-5 tbsp. extra flour

Filling:
1-1/4 cup pecans
1 cup dark corn syrup
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 Tbsp. vanilla extract
3 eggs

Place flour, cornmeal, butter, and salt in a food processor. Mix for about 1–2 minutes, until a sand-like mixture forms. Slowly add water until the mix forms a ball of dough. Form into a ball, wrap in plastic wrap, and refrigerate for half an hour. Preheat oven to 375°. Roll dough into an 11-inch round on a floured surface. Place dough into a 9-inch pie tin. Use your fingers to have the dough fit firmly into the pan. Use either a fork or your fingers to make a decorative edge. Prick dough with a fork and line the dough-filled pie pan with aluminum foil. Fill the lined pan with dried beans or pie weights. Bake for 8–10 minutes, then remove foil and beans/pie weights and bake uncovered for another 8–10 minutes. Set aside to cool. For filling, mix all filling ingredients together with a whisk until well-blended. Add 1-1/4 cups pecans. Place filling into baked pie crust. Place in oven for 1 hour. Remove and cool completely before serving. Add a dollop of whipped cream if desired. Serves 6–8.

 

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