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.)
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.
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.