Tasty Tuesdays: Old Fashioned Pecan Pie

Welcome to Tasty Tuesdays!

When I was out in Arizona on vacation a couple of weeks ago, my brother and I made a pecan pie for our Dad.  Pecan Pie is his favorite, so I try to make it for him every once and a while!

I searched Pinterest for recipes and found this one to pin.  The recipe is originally from the November 2009 issue of Gourmet, and was blogged on Last Call For Corn.

World's Cutest Brother did most of the pie making.  He pretty much made the pie crust himself with directions from me.

Using the pastry blender to cut in the butter:



Grating the orange zest:

{ He's a lefty just like me! }

Our pie pastry all ready for filling:

Working on the filling:



The pecans, all ready for the filling:

This photo taken by World's Cutest Brother.  Look how messy the counter was!  I see a Starbucks cup, a banana, two glasses...

Ingredients:

- Pie pastry { This is my go-to recipe, from Smitten Kitchen }

- 1 stick unsalted butter (1/2 cup)

- 1-1/4 cups packed light brown sugar

- 3/4 cup light corn syrup

- 2 teaspoon pure vanilla extract

- 1 teaspoon grated orange zest

- 1/4 teaspoon salt

- 3 large eggs

- 2 cups pecan halves (1 cup chopped)

Directions:

1.  Preheat oven to 350°F.  Place a baking sheet on the middle rack.

2.  Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

3.  Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

4.  Put pecans (both halves & chopped) in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

Here's our finished pie.  It definitely would be prettier if we had fresh whipped cream or vanilla ice cream on top!

What did you cook this week?

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