CPC’s Signature Pecan Pie

A longtime and well-loved favorite of our members, our Signature Pecan Pie is one of our most ordered desserts.  Some will say it’s the best Pecan Pie around, making this recipe for our nearly famous dish, something that people have asked for time and again.

This thanksgiving, make your very own “Best Ever Pecan Pie” for your family and friends.  If you don’t have time or don’t fancy yourself a baker, you can always call us and order your very own!  (Orders must be received by Thursday, October 6th for Thanksgiving weekend.)

 

Dough/Crust

225 g (1 Cup)       Butter, softened

225 g (1 Cup)       Sugar

2                           Whole Eggs

450 g (3¾ Cups)  All Purpose Flour

Cream together butter and sugar, mix in eggs, one at a time.  When all eggs are well incorporated, slowly add sifted flour, mixing well.  Let rest for one hour.  Roll the dough out until 4 mm thick and gently place into a 9 inch straight edge cake pan.  Press into pan, and remove extra dough from the edges.

 

Pecan Filling

6                           Whole Eggs

230 g (1 1/8 Cup) Brown Sugar

30 g (1/8 Cup)      Butter

230 g (¾ Cup)      Corn Syrup

4 ml (¾ Tsp)         Vanilla

10 ml (2 Tsp)        Dark Rum

225 g (1¾ Cups)   Pecans, halves or pieces

Mix eggs and brown sugar, in a medium mixing bowl, add vanilla and dark rum, set aside.  In a medium sauce pot, bring butter and corn syrup to a boil, stirring constantly.  Add Syrup mixture to egg mixture, mix well.  Let cool for 1 hour, skim off foam from top.  Add pecans to cake pan with prepared dough/crust, pour in syrup mixture, slowly.  Bake at 325 F for an hour, or until set.  Let stand to cool, serve.

 

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