CARLA HALL'S PUMPKIN PECAN PIE
How to make Carla Hall's Pumpkin Pecan Pie
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Roll out pie dough to 1/8 inch thickness and line a 9 inch pie plate, allowing excess to drape over edge. Fold over edges and crimp, then trim any remaining excess. Line the pan with parchment and pour in baking beans or weights. Bake for 10 to 12 minutes or until crust is light golden. Meanwhile, cream butter and sugar, then add beaten eggs, vinegar, salt, vanilla and corn syrup. Stir in pecans and pumpkin
- Pour filling into prepared pie crust. Place pie on baking sheet. Bake on center rack of oven for 40 to 50 minutes or until set. Cool completely on wire rack. Serve with a garnish of whipped cream and cinnamon sugar. *Note: If crust is browning before center is cooked, tent edges of pie with foil and continue baking.
- Helpful Tips:
- Flour the cutting board and rolling pin to help roll out the dough. When rolling, start from the middle and roll out. Don't roll all the way to the edge so it doesn't get too thin or stick to the cutting board.
- This dough can be kept in the freezer. Just thaw in the fridge before you roll it out.
- Spray the measuring cup with cooking spray before adding in corn syrup to make it easier to clean.
- Blind baking is baking the crust without the filling. It keeps the crust flaky and strong enough to hold all the filling.
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