Home of Economy-Herald pie recipes: Hanson takes decadence to new level with 'Georgia Pecan Pie Delight'
Dec. 14—Pecan pie is known for its rich, sinfully sweet flavors, but Jill Hanson somehow found a way to take hers to a new level.
Hanson, of Newfolden, Minnesota, made it all the way to the semifinal round of the Home of Economy-Grand Forks Herald Pie Bake-off earlier this year, entering a series of decadent — almost hearty — pies in each round.
In Round 2, it was her appropriately named "Georgia Pecan Pie Delight." It included the traditionally rich filling, topped with a tightly-packed array of pecans — so many that it would be impossible to fit even one more — as well as a ring of pudding-enhanced whipped cream.
As if the recipe by itself isn't quite decadent enough, Hanson suggests eating it with ice cream, which was not allowed during the contest.
"My family loves this pie, even more after I started getting the Georgia pecans from the Youth For Christ fundraiser," she writes on her recipe. "They prefer it warmed and a la mode!"
Following is Hanson's recipe for "Georgia Pecan Pie Delight." During the holiday season, the Herald will be publishing the recipes of all 30 pies entered in this year's Home of Economy-Grand Forks Herald Pie Bake-off.
Recipes will variously publish in print, e-editions and online and will be compiled on the Herald's website.
Baker: Jill Hanson
Hometown: Newfolden, Minnesota
Business sponsor: Hugo's Family Marketplace
Crust for a 9" unbaked pie shell
1- 1/8 cups flour
1/2 cup cold lard (you can use Crisco, but I use lard)
3/4 tsp salt
3 to 4 Tbsp ice cold water
1 egg, divided
Mix flour and salt in a medium bowl. Cut in cold lard until fine and mealy. Add ice cold water, stir with a fork until you have large clumps. Use hands to form into a ball, don't over mix. Put into a Zip lock bag or wrap in Cling wrap and squish to form a disk. Refrigerate until ready to use, at least 25 to 30 minutes. Then roll out on a floured surface, place into a pie plate, trim edges so that you have about an inch overhang. Turn under edge and crimp edges.
In a small bowl, beat 1 egg until just incorporated. Brush a thin layer of egg wash on the bottom of crust and up the sides, being careful not to get egg on your crimped edge. Reserve the remainder of the egg to add to the filling.
Filling
1- 1/3 cups light corn syrup
1 cup light brown sugar
3/4 tsp salt
7 Tbsp butter, melted
1- 1/2 tsp vanilla
4 whole eggs, slightly beaten *plus remaining egg from the egg wash
2 cups shelled Georgia Pecan halves, rough chopped and leaving some whole. (Can use any pecans, but the lighter the better and Georgia pecans are very light)
** Can purchase Georgia Pecans locally when Youth for Christ has their annual Peach and Pecan fundraiser.
Combine corn syrup, brown sugar, salt, melted butter and vanilla, mix well. Add slightly beaten eggs and the remainder of the egg wash. Fold in pecans. Pour into the unbaked pie shell. Bake in a 425° preheated oven for 10 minutes, and then turn oven down to 350 and continue to bake for 40 to 45 minutes (the pie is done when the center is set and doesn't jiggle when you wiggle the pie). Cool completely on wire rack, then refrigerate.
While pie is baking, make the Candied Pecans for decorating (recipe below)
Candied Pecans
1/2 cup Georgia Pecan halves
2 Tbsp white sugar
In a heavy nonstick skillet, combine pecans and sugar. Over medium heat, cook and stir constantly until sugar melts and sticks to the pecans. Pour out onto parchment paper to cool completely. When cool, cut each candied nut into 3 to 4 pieces, you want nice size pieces. Store in airtight container until ready to serve pecan pie.
Topping
1 cup heavy whipping cream
4 Tbsp powdered sugar
1 tsp vanilla
1 Tbsp instant vanilla pudding mix
With an electric mixer, whip heavy cream with powdered sugar to semi-stiff peaks. Add vanilla and instant pudding mix, whip just until firm peaks.
When ready to serve pie, pipe on whipped cream topping and sprinkle with candied pecan pieces. Cut pie with a sharp knife. Enjoy!
My family loves this pie, even more after I started getting the Georgia Pecans from the Youth For Christ fundraiser. They prefer it warmed and a la mode!
