Tim’s Pecan Pie


November 1, 2015

Tim's Pecan Pie is a holiday favorite! The nutty sweet combination topped with whipped cream is one you and your guests will savor. When time permits, make this delightful whole wheat crust from scratch - Recipe included below.
And Don't forget Stabilized Whipped Cream cream for a beautiful lasting dessert.


1 unbaked pie crust, homemade or pre-made*

3 eggs, beaten

1/2 cups sugar

1/2 cups light corn syrup

1/2 cups dark corn syrup

1 1/2 - 2 cups pecans, broken

1/4 teaspoon salt

1 teaspoon vanilla

1/4 cups melted butter

Pie Crust

2 1/2 cups whole wheat flour

1 Tablespoon non-fat milk powder

1/4 teaspoon salt

2 Tablespoon granulated sugar

8 Tablespoon cold butter, cubed

1/2 cups ice water


Mix ingredients together; pour into unbaked pie crust. Bake at 450 F for 15 minutes. Reduce heat to 350 F and bake for an additional 25-30 minutes.

Pie Crust

In a large bowl combine flour, milk powder, salt and sugar. Using a pastry blender, cut in butter until it looks like coarse corn meal. Add water a little at a time until mixture comes together. Divide dough in half and flatten to form a disc. Wrap each half in plastic wrap and chill for at least 30 minutes before rolling out.


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