![]() Remove the sides of the springform pan before serving.Īfter making this for about… at least 5 years now, I have two tips for the steps in the process that tend to trip me up:ġ) after you get the crust into the springform pan, chill it. Cover and chill at least an hour or until completely set (overnight is even better!). If necessary, shield the pie with foil to prevent excess browning. Add the eggs, egg yolks, vanilla, and salt, and stir well. Whisk together the corn syrup, brown sugar, and melted butter.Press the dough into the bottom and up the sides of pan. Carefully transfer the dough to the prepared pan. Gradually add the flour and sugar, and beat well. Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy.Wrap the outside or inside of a 9-inch springform pan in aluminum foil.Don’t forget to cover the crust with foil if it starts to look too brown. The center of the pie should not jiggle or have a very slight jiggle when you gently shake the pan or carefully tap the top. Add more time if needed to make sure the filling is set. Every oven is different, so don’t be alarmed if your pie isn’t done in the time specified in the recipe. ![]() The dough needs to be well-chilled so it will hold its shape and not be tough. Chill, chill, chill! Don’t skip the chill time for the dough, both before and after rolling it out.Remember that dark pans will bake the outside edges more quickly, leading to over-baked crust before the filling can bake all the way through. Here are some of my best tips for making this Deep-Dish Pecan Pie be the best it can be! Bring the pie to room temperature before serving, or slice it while it’s cold and briefly warm the slices in the microwave. Then cover the pie very well with plastic wrap and place in the refrigerator for about an hour to let it set completely. Place the baked pie on a wire rack and let it cool completely. If the crust begins to get too brown, cover the edges with aluminum foil.Ĭool the pie. Bake for 2 hours and 15 minutes, or until the filling is set. Then reduce the oven temperature to 300☏. Next, add the eggs, egg yolks, vanilla, and salt. Whisk together the corn syrup, brown sugar, and melted butter. ![]() Preheat the oven to 375☏.Ĭombine the filling ingredients. Cover the pan and place in the refrigerator for at least 2 hours. This can be a bit tricky, but be sure the dough is well-chilled and be patient. Carefully transfer the dough to the pan, and press it into the bottom and up the sides of the pan. On a lightly floured surface, roll out the chilled dough into a 13″ circle. Then cover it and place in the refrigerator for 15 minutes so it’s firm enough to roll. Slowly add the flour and sugar, and mix until combined. Use a hand or stand mixer to beat the butter and cream cheese until the mixture is light and fluffy. I’ve baked this pie both ways, and either way will work. If you opt to line the inside, take care to make the foil as smooth as possible. Lining the outside makes the foil easier to remove after baking and eliminates the chance of marring the outside texture of the crust. While it’s an optional step, I highly recommend that you line the outside or inside of the pan with aluminum foil to prevent leaks. You’ll need a 9-inch springform pan to make this pie.
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