ISO Classic Pecan Pie Recipe

[amcleod]

I did a search both here and on Recipe Finder, but the recipe for Classic Pecan Pie is not to be found! I promised someone at work I'd bring the recipe in and forgot :( Can someone with MasterCook help me out? Thanks SOOOOO much!

[funnybone]

I did a search on MC and did not find it. Any idea what year?

[amcleod]

Thanks Funnybone! It was either November of 2000 or 1999. It was in a whole spread about pies. In any case, I have the annuals from those years and it is in one of them. I really appreciate your help.

[Laura B]

Here it is:

* Exported from MasterCook *

Classic Pecan Pie

Recipe By :Cooking Light Magazine. November 1999. Page: 112.
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup fat-free milk
1 tablespoon butter -- melted
Cooking spray

Filling:
1 large egg
4 large egg whites
1 cup corn syrup -- dark or light
2/3 cup packed dark brown sugar
1/4 teaspoon salt
1 cup pecan halves
1 teaspoon vanilla extract

1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist.

2. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

3. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.

4. Preheat oven to 350 degrees.

5. To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350 degrees for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not overbake. Cool pie on a wire rack. Yield: 10 servings (serving size: 1 wedge).


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NOTES : To pack lots of pecans in the filling, we kept the fat in this easy piecrust to a minimum, resulting in a biscuitlike crust.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[amcleod]

Laura, THANKS!!!!!!!!!!!!!