Wednesday, November 23, 2016

IZETTA'S TENNESSEE PECAN PIE

Pecan pie is a southern tradition at Thanksgiving and Christmas. I named this Tennessee Pecan Pie in honor of my mother who was born in Tennessee and because I added a little bit of Jack Daniel's whiskey. You can leave it out and it's still as delicious as any recipe you can find. You can save time if you buy packaged pie doughs in the super market but I posted my pie dough recipe at the bottom. 


1 9-inch unbaked pie shell
2 ¼ cups pecan halves
3 large or 4 medium eggs 
½ cup dark brown sugar
1 cup golden corn syrup
¼ t sea salt
4 T unsalted butter, melted and set aside to cool to room temperature
1 t pure vanilla extract
2 T Jack Daniel’s whiskey (optional)

Place the pie dough into the pie shell, crimp edges and set aside.
In a large bowl, beat the eggs lightly with the brown sugar.
Beat in the corn syrup, salt, melted butter, vanilla, and Jack Daniels, if using.

Preheat oven to 350 degrees F.

Coarsely chop half of the pecans and place in the unbaked pie shell.
Pour the egg mixture over the pecans.
Arrange the remaining pecan halves in circles on top.
Place pie in middle of oven and bake for 45 to 50 minutes.
Let cool before serving.

One Single 9-inch Pie Crust
1¼ cups unbleached all-purpose flour
2 t granulated sugar
¼ t sea salt
8 T unsalted butter, cut up
½ t white vinegar or lemon juice
5 to 6 T ice water

Pulse flour, sugar, and salt together in a food processor fitted with a steel blade until combined.
Add butter and pulse until butter pieces are the size of peas.
Through shoot, slowly add vinegar or lemon juice, and water and process briefly until mixture comes together.
Turn the dough out onto a lightly floured work surface.  
Wrap dough in plastic wrap, trying not to touch dough by gathering up in plastic.  

Press into a flat disc and refrigerate 30 minutes before rolling out.