Pi Day Pecan Pie. Happy 3.14!

Uncategorized | March 14, 2016 | By

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It’s Pi Day, which in this modern geeky world means PIE day! So…if today is 3-14-16, and pi = 3.14, then, today, pi = pecan pie!

And this year, like last, is one of those only-time-this-century deals. If you round pi to the ten-thousandth place you get 3.1416!

Here is my recipe for pecan pie, which adds up to one rich and yummy end to the day. You can find fun retro rolling pins and mixing spoons in my Etsy shop, to make your pie baking even more fun!

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Ingredients:

Crust: 1/2 recipe Ultimate Flaky Pie Crust to make one bottom crust:

     1 c. flour

     1/2 tsp. salt

     1/2 tsp. sugar

     3/4 stick salted butter

     1/2 tsp. vinegar

     1 egg yolk, save the white for brushing on the edge of the pie crust, if desired, for a very dark crust

     1/8 c. ice cold water

Filling:

     3/4 c. light corn syrup

     3 large eggs

     2 T melted butter

     1 c. light packed brown sugar

     1 cup chopped pecans

     1 cup whole pecan halves

Method:

Heat oven to 350 degrees F. Make pie crust according to recipe instructions. Roll out into a single layer. Place in the bottom of an 8 to 9 inch pie pan. Flute edges.

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For the filling, combine brown sugar, corn syrup, eggs, and vanilla. Whisk until smooth.

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Drizzle in melted butter while constantly whisking.

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Stir in chopped pecans.

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Pour into prepared crust.

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Arrange pecan halves on the top in decorative circles.

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Brush pie crust edge with whipped egg white (optional).

Bake for approximately one hour, or until center is set.

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Cool completely before serving.

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Yield: 8 servings

 

 

 

 

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