I love Chip & Joanna Gaines. Though Fixer Upper may be over, Joanna recently released a cookbook and the food is delicious.
I decided to share her pecan pie recipe with you guys. She loves this pie so much, she eats it as a midnight snack! No judgement here. I don’t blame her!
Fixer Upper was one of my favorite shows to watch, and now Joanna’s pie is one of my favorite foods to eat. Go figure.
Here’s how to make it!
For the crust:
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/4 cup shortening
- 1/4 cup cold butter or shortening
- 1/4-1/3 cup ice water
For the filling:
- 3 eggs, lightly beaten
- 1 cup light-color corn syrup
- 2/3 cup sugar
- 1/3 cup melted butter
- 1 tsp. vanilla extract
- 1 1/4 cups pecans, halved
Preheat oven to 350 degrees F.
In a bowl, make your crust. Combine flour and salt. Using a pastry blender/cutter, cut in the shortening (and butter if you chose to use it,) until the pieces are the size of peas.
1 tbsp. at a time, sprinkle in your ice water and toss the mixture with a fork. Push this mixture on to the side of the bowl and continue to sprinkle in your water until the entire thing is moistened.
Shape into a ball, knead until it can hold itself together, and roll it out to 12″ in diameter. Put it in a 9″ pie plate. Trim pastry to 1/2″ beyond edge of plate. Fold under extra pastry and crimp with a fork.
For the filling, combine the vanilla, eggs, corn syrup, sugar, and butter in a bowl. Stir in the pecans.
Pour the filling into the pie plate. Cover the edges of the pie with foil. Bake for 25 minutes, then remove foil.
Bake an additional 20-25 minutes or until the filling is set and puffed up. Cool, then cover and chill within 2 hours. You can store this for up to 2 days.
I could eat this pie every day. No wonder this is Joanna’s midnight snack!
If you love her as much as I do, catch up with the mama-to-be below. She talks about the cookbook and life after Fixer Upper.