Pecan Pie with a Whole Wheat Crust

Pecan Pie with Whole Wheat Crust

Pecans are my favorite nut.  Put them in a pie and the whole world gets better.  Put them in a pie with a whole wheat crust and it gets even better.

This pie is commonly associated with the American South, where it is very popular, especially during the winter holidays.

The origins of pecan pie are murky. Some people claim that this pie originated in New Orleans, where it continues to be very popular, while others have suggested that it may be more generally from the South.  Wherever it came from, it is enjoyed all over and the best pecan pie can be made with the best pecans from our store.

Pecan Pie with a Whole Wheat Crust

For the Crust:

• 1 cup whole wheat flour, rounded
• 1 cup all-purpose flour, rounded
• 1 cup shortening, level
• 2 T sugar
• 1/2 tsp salt
• 1/2 cup cold water

For the Filling:

• 4 large eggs
• 1 ½ cups lightly packed brown sugar
• 1 ½ cups dark corn syrup
• 2 tsp vanilla extract
• 1/2 cup melted butter
• 2 cups pecan halves, plus more for garnishing the top if desired

Directions:

For the Crust:

1. Mix together flours, sugar, and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Slowly add water. If slightly sticky, press palm of hand in plate of flour and pat dough ball.
2. Roll out on lightly floured surface. Put in pie plate and trim edges.

For the Filling: 

1. Whisk the eggs, brown sugar, corn syrup, vanilla and melted butter together until the brown sugar is dissolved.
2. Stir in the pecans.
3. Bake for 40 -50 minutes at 375 degrees F (325 F for glass bake-ware) or until the center is set and jiggles slightly. Cool completely before serving.

 

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