Grandma Jean's Pecan Pie

I have such nice friends. Out of the blue (which means without my nagging her LOL) Natalie sent me pictures of this beautiful pecan pie - she even took lots of pictures and walks us thru her Grandma's recipe with detailed instructions! YAY! Thank you so much for sharing Nat :).

PS to Natalie: I'm not nagging but if you want to share the recipe for the pretty latticed-top apple tarts you guys made I'm sure everyone would love it, wink wink!!!

Feel free to leave comments for Natalie and I'll make sure she sees them...ok, on to her post:

Here’s the recipe a baker can actually follow:

1/2 c. Sugar
1/4 c. unsalted butter, softened
1 c. Light corn syrup
1/2 tsp. Salt
3 eggs beaten
1 tsp. Vanilla
1.5 c. Broken and/or half pecans

Melt sugar, butter and salt over low heat, add corn syrup and stir thoroughly.

Heat to medium and continue to stir until mixture goes from white to more translucent and you can’t feel sugar granules on the bottom. Pull off heat and let cool for two minutes, then whisk in eggs quickly to avoid scrambling them.

Return pan to medium heat and continue stirring for 1 minute; whisk in vanilla, then stir in pecans and continue stirring over heat for 1 minute. Pull off heat and pour into uncooked 9” pie crust. Bake in 
preheated 350 oven for 60-70 minutes—until it doesn’t jiggle when shaken/knife comes out clean. 

Best 9” simple crust (can be doubled)
1 c. Flour
1/2 c. Chilled Crisco
3/4 tsp. Salt
1/8-1/4 c. Ice cold water

Whisk flour and salt together, add crisco and cut together until flour is incorporated into pea size pieces. Add 1/8 cup water and stir gently with a fork. Only add more water if the dough isn’t sticking together in a ball. Dump dough into plastic wrap—pat into a ball using the wrap—and wrap and chill for 30 minutes. Remove from fridge onto well floured surface—pat down to a 6 inch circle—then lift it—reflour surface and flip over. Flour rolling pin and roll out to an 11 inch or 12 inch circle. 

Fold in half (I use my metal scraper as pictured above to lift dough!) and place on 9” pie plate.
Unfold and create an edge.

I always fold 1/4” of the edge under to make it thicker and prevent burning before making a pinch or wavy edge.

Poke holes with fork for a precooked crust and add pie weights before baking,
 OR use as is for a raw crust like with pecan or pumpkin pie.