Goode Company BBQ Pecan Pie


So Les came to town yesterday, and we met him despite the flooding dowtown and ate Goode Company BBQ. I love their BBQ, but ever since Grandma Malin got a piece of Pecan Pie there, I have really liked their Pecan Pie, it is the best I've ever had (I am not a huge fan of Pecan Pie, but apparently Good Company Barbecuque's is soo good they have a drive through pie service at Thanksgiving and it is really good). Anyway, this girl had the recipe, and since Grandma gave me a gallon of Pecans for Christmas....

So I modified it a little, I just need Gary to make me a beautiful deep dish pie plate now.

Pecan Pie

for the crust:
1 1/2 cups flour
6 tablespoons cold butter
1 tbl sugar
1/4 cup ice water

for the filling:
4 eggs
1 cup lite corn syrup
2 Tbs. molasses
1 cup (packed) dark brown sugar
3 tbl unsalted butter, melted
1 tbl lemon juice or bourbon
1 teaspoon mild vinegar
1 cup chopped pecans
1 cup whole pecans

equipment: a 9 inch pie pan, preferably deep dish ceramic

1. Prepare the crust: Place the flour and sugar in a bowl. Add the butter and rub with your finger tips until the mixture forms coarse crumbs. Sprinkle in the cold water until the mixture comes together, form the dough into a ball. Flatten the ball slightly, cover with plastic wrap, and place in the fridge to chill for at least half an hour.
2. On a lightly floured surface, roll the dough out into a 12 inch circle. Transfer to your pie pan and trim the edges. Place in the freezer to chill until ready to use.
3. Make pie: Set an oven rack in the lower third of your oven. Preheat oven to 375 F. In a bowl, beat the eggs with brown sugar until combined and thick. Add the dark corn syrup, melted butter, lemon juice and vinegar. Add the chopped pecans to combine. Get the pie crust out and scrape in the filling. Put the whole pecans in the bowl that had held the filling, and toss them around to coat with the remains of the corn syrup (they won’t be completely covered, but it’s a nice gesture). Arrange the pecan halves over the filling. Bake the pie for about 50 minutes, until the filling is set and only jiggles slightly in the middle. You will probably have to cover the pie with foil in the last 15 minutes of cooking to prevent the top from burning, keep an eye on it. Uncover and cool to room temperature.

Comments

Post a Comment

Popular posts from this blog

Brazilian Beans

From RS. this week via Lisa. Divine, and she's from brazil. Gary thought these were under seasoned, but I loved them. I have developed a real craving for beans being pregnant. 2 cups cooked pinto beans (cooked with no salt) 2 Tbs. oil 1 small chopped onion 1 clove garlic 1-2 c. water 1 bay leaf parsley and spring onion (optional) 1 tsp. salt 1 dash pepper Prep: 1) Saute the onion and galic in hot oil. 2) Add the beans, water, and all the seasonings. 3) Bring to a boil under med. heat until liquid is thicker 4) Put beans in bowl and serve over rice. Optional: Add chopped bacon and garlic and onion.
Read more

Apple Dumplings

I have had these every year since I was little for my birthday. that and chicken cordon bleu. 1 pastry for 9" pie 2 c. brown sugar 1 c. water 4 baking apples. Cinnamon and Sugar Peel and Core Apples. (If you don't want the serving so big you can cut the apples in half). Sprinkle Cinnamon and Sugar in them and wrap them in pie dough. Put them in a pan. Over the stove stir 2 c. brown sugar and 1 c. water and some cinnamon until bubbly, pour over apples. Bake 50-80 minutes ad 425F. (This depends on the pie dough, you don't want it raw at all or it tastes gross, so for whole apples longer, smaller apples shorter. )
Read more