Kentucky Pecan Pie -- Quad-Cities Online Recipe Book
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Kentucky Pecan Pie

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The pecan pie recipe is from an old friend and one that I always use. It isn't hard at all to make. The pie crust recipe was given to me years ago by my aunt. She has passed away now, but I still treasure this recipe. It is the best pie crust recipe that I have ever found. My son does not really like sweets - but his mother's pecan pie is his favorite. I make this pie (and pie crust) a lot for special occasions - usually at his request.

Ingredients

Pie crust:
2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup oil
1/4 cup water
Pie filling:
1-1/2 cup chopped pecans (leave a few for garnish)
1/2 cup sugar
1 cup dark corn Syrup
1/4 teaspoon flour
2 eggs, beaten
Dash salt
1 teaspoon vanilla
1 tablespoon butter (no substitutes) melted

Instructions

For pie crust: Place flour, salt and baking powder in bowl. Stir with fork until mixed. Add oil and water and stir briskly, until dough forms and leaves sides of bowl. Makes two crusts; divide in half and roll each piece out between wax paper (use no other flour than first two cups). Line the bottom of a pie plate with one crust, saving other for another pie. For filling: Place pecans (reserving a few for decoration) in bottom of unbaked pie shell. Mix sugar, corn syrup, flour, eggs, salt, vanilla and melted butter together well. Pour over pecans. Place few whole pecans on top in circle design. Bake at 350 degrees for 50 minutes.

Joan Holmes, Moline



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