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TRY THIS AT HOME! Turbinado sugar turns a “regular” pecan pie into a spectacular caramel pecan pie!
For the pastry crust:
1. One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze it for at least 15 minutes.
2. Combine flour, salt and sugar in the bowl of a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Beware that too much water will make the crust tough.
3. Place the dough in a mound on a clean surface. Flatten the dough with the heel of your hand a couple times. This will help flatten the butter into layers between the flour which will help the crust be flaky. You should be able to see little bits of butter in the dough. This is good. At this point the crust should be wrapped in plastic wrap, refrigerated at least 1 hour, and up to 2 days.
4. Remove cold dough from the refrigerator. Let it sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out the dough with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place crust into a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Flute edges of the dough using your fingers.
For the filling:
5. Preheat oven to 375 F. Cream together the eggs, butter and sugar using a mixer or food processor. Add in the next four ingredients mixing well.
6. Pour filling into prepared pie crust. Sprinkle with additional turbinado sugar.
7. Bake pie for 40 to 50 minutes, or longer if needed, until a tester inserted in the middle comes out clean.
Turbinado sugar turns this pie into a caramel pecan pie that glistens with the crystals on top!
Pastry can be mixed by hand with a pastry cutter if a food processor is not available.
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!