The Dangerous Blonde
If you buy the Pecans I will make you a homemade Southern Pecan Pie! I also make a delicious Coconut Cream Pie! I would love to have a reason to bake a pie, cuz I cannot eat any right now
Please PLEASE for the benefit of all EW-ers on her, please post the recipe for these pies!!! TIA
1 unbaked pie crust (make your own or buy the pre made ones from C4)
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 1/2 cup chopped pecans or 2 cups whole pecans
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees farenheit for 50 minutes, being careful not too overbake!! Will still be a bit wiggly in the middle, but it will set up once cool.
Perfect Pie Crust: (from The Pioneer Woman website she does a detail w/pics! best pie crust!!!) make 3 single crusts.
■1-1/2 cup Crisco (vegetable Shortening)
■3 cups All-purpose Flour
■1 whole Egg
■5 Tablespoons Cold Water
■1 Tablespoon White Vinegar
■1 teaspoon Salt
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Coconut Cream Pie w/Meringue:
1 pre cooked pie crust (poke holes in crust before baking w/fork all around bottom and up sides)
1 cup sugar
1/3 cup all-purpose flour
3 cups 2% milk
4 egg yolks, lightly beaten
1 1/2 cups flaked coconut
1 teaspoons vanilla extract
3 tablespoons sugar (I use icing sugar)
4 egg whites
1 tsp cream of tartar
For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and vanilla extract. Pour filling into pastry shells.
For meringue, In a large bowl, beat egg whites until soft peaks form. Add sugar & Cream of Tartar beating constantly until stiff peaks form.
Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in frig.
edited by Rubbadubber on 03/06/2012edited by Rubbadubber on 03/06/2012