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Cinnamon-Spiced Pecan Pie
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups pecan halves
Instructions
- In a large bowl, whisk together 1 1/4 cups of all-purpose flour, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
- Add the cold, small pieces of unsalted butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Slowly add the ice water, 1 tablespoon at a time, and mix the dough with a fork until it holds together. You may not need to use all of the water.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Place the dough into the pie dish and crimp the edges as desired.
- In a large bowl, whisk together 1 cup of granulated sugar, 1 cup of light corn syrup, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of salt.
- Add in 3 large eggs and mix until well combined.
- Stir in 1 1/2 cups of pecan halves and mix until the pecans are evenly coated with the sugar mixture.
- Pour the pecan filling into the prepared pie crust.
- Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden and the filling is set. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Allow the pie to cool completely before slicing and serving. Enjoy!
Pecan pie, a beloved Southern dessert, has a rich history dating back to the early 20th century. The combination of buttery, nutty pecans and sweet, gooey filling has made it a staple at holiday gatherings and diners across the United States. The addition of a cinnamon-spiced crust adds a warm, aromatic twist to this classic treat. Renowned chefs like Paula Deen and Emeril Lagasse have popularized this indulgent dessert, with their unique takes on the traditional recipe. Today, the best versions of this dish can be found in Southern bakeries and restaurants, where the flaky, cinnamon-infused crust perfectly complements the luscious pecan filling. Don't forget to use high-quality pecans and a generous sprinkle of cinnamon to elevate this timeless dessert.
70 min
8
380 calories
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