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Recipe
From the Kitchen of the Cutie Pie Bakery and Cakery
Lottie’s Pecan Pie
Hello, friend! Autumn is moving right along, and pies are ready to take center stage at just about every food-related gathering this season has to offer. Of course, I like to offer a variety of desserts this time of year, but my pecan pie is a staple that pops up at every event from September to December. In fact, I’ve been known to make a pecan pie all year round. I’ve never needed a holiday as an excuse to enjoy this one. Everett especially likes it when the pecans get nice and toasty on top. And both Noah and Everett like to smother their slices in heavy whipped cream. However you enjoy it, happy baking!
Ingredients
Pie Crust:
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup chilled butter (cubed)
¼ cup ice water
Directions *This dough should be refrigerated overnight for best results, but in a pinch a four-hour stint in the freezer should suffice!
Just prior to using the dough, preheat oven to 375°.
In a large mixing bowl combine flour and salt, then cut in butter until mixture is crumbly. Add ice water a bit at a time until dough forms a firm ball. Wrap in plastic or place in covered bowl and refrigerate overnight (or four hours if you’re in a pinch).
Roll out dough in a circle to about 1/8 of an inch to fit a 9 inch pie pan.
At this point you’re going to want to blind bake your pie crust so that the bottom of your pie isn’t soggy or undercooked when your pie is ready to eat. This process is super simple.
Place your dough into the pie pan and press your edges in a decorative manner. I like to crimp the dough around the periphery so that it has a nice scalloped edge.
Take a fork and poke holes into the bottom and sides of the dough to prevent bubbling.
Place the pie pan into the freezer for 10-15 minutes to get the butter to firm up once again and keep the dough from losing its shape in the oven.
Place a layer of parchment paper over the bottom of your pie and extending up over the sides. Fill the center of the pie with dry beans or rice.
Bake shell for 15 minutes. Carefully remove the parchment and the beans or rice. Place back in the oven for 10 minutes.
Ingredients
Pie filling:
¼ cup dark corn syrup
¾ cups light corn syrup
2 tablespoons white sugar
¼ cup butter
1 tablespoon cold water
3 teaspoons cornstarch
3 large eggs
¼ teaspoon cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 ½ cup pecans (can be whole or halved to line the top of the pie)
Directions
Preheat oven to 350°.
In a large mixing bowl blend sugar, corn syrup, butter, water, and cornstarch.
In a medium bowl, whisk eggs until fluffy and frothy. Slowly add eggs to the ingredients in the large mixing bowl, then add in cinnamon, salt, vanilla and chopped pecans.
Pour into the pie shell that was blind-baked. Arrange the whole or half pecans over the top of the pie starting in the center and fanning your way out to the edges of the pie crust.
Bake for 45- 50 minutes or until center of filling is set. ***However, about the 20 minute mark, check to see if the edges of the pie crust or the pecans are browning a bit too quickly. If so, feel free to lay a loose sheet of aluminum foil on top!
Happy holidays! Enjoy!
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Cozy Mysteries
Meow for Murder
An Awful Cat-titude
A Dreadful Meow-ment
A Claw-some Affair
A Haunted Hallow-whiskers
A Candy Cane Cat-astrophe
A Purr-fect Storm
Country Cottage Mysteries
Kittyzen’s Arrest
Dog Days of Murder
Santa Claws Calamity
Bow Wow Big House
Murder Bites
Felines and Fatalities
A Killer Tail
Cat Scratch Cleaver
Just Buried
Butchered After Bark
A Frightening Fangs-giving
A Christmas to Dismember
Sealed with a Hiss
Country Cottage Boxed Set 1
Country Cottage Boxed Set 2
Murder in the Mix Mysteries
Cutie Pies and Deadly Lies
Bobbing for Bodies
Pumpkin Spice Sacrifice
Gingerbread & Deadly Dread
Seven-Layer Slayer
Red Velvet Vengeance
Bloodbaths and Banana Cake
New York Cheesecake Chaos
Lethal Lemon Bars
Macaron Massacre
Wedding Cake Carnage
Donut Disaster
Toxic Apple Turnovers
Killer