These pies have been a hit at our bakery, and we are sharing the recipe with you.
Preheat the oven to 400º
Get the Pie Crust ready first, then mix up the pie filling. To mix the pie filling you’ll need to beat the eggs first, add the pumpkin and condensed milk, mix them. Then add the sugar and the rest of the tasty bits that are what make it truly unique. Mix them well and then pour into the pie shell.
You will need a 9″ pie pan.Making pie crust is an art. You can buy pie frozen pie crusts if you don’t want to take this on, but we’ve learned to do it pretty quickly and it works.
In a food processor put in the flour and salt. The butter (or butter and coconut oil) need to be cold, then cut them into about 1″ pieces and put into food processor and pulse until the flour/butter mixture looks rough, but there aren’t any huge butter chunks. Then add about 5 TBL of cold water and pulse again, you might need another TBL or two more of water until the dough in the food processor is still loose, but will hold together if you try to make a ball out of it.Roll out the pie dough into a circle and then transfer to the pie plate.
For the Pecans that go around the rim of the pie you will need to do the following before you bake the pie. You can make these ahead and store them until you are ready for the rest of the pie.
Taking that simple syrup use the following to glaze the pecans. This can be a bit tricky, so watch them as they bake to be sure they aren’t over done.
Combine and roast at 400º for 6 minutes, or until done.
Baking the Pie
Ok, so now you have the pie crust in the pan and filled with the filling. You have the pecans done and you’ve arranged them on the top in a way you like. Now all you have to do is bake the pie. Bake pie for 15 mins at 400º then reduce the temperature to 350º and bake for about 50 minutes more. To test for doneness you can jiggle the pie a little and if it doesn’t move, it’s done, or you can stick a knife in it and if it comes out clean it’s done.
Cool it and ENJOY!