Pecan Pie

 - American/Danish Recipe

Directions:

1. In a bowl, mix together all of the pie crust ingredients by hand (ideally the day before to let the dough rest in the fridge). 

2. Preheat the oven to 350 *F (175 *C). 

3. On a lighly floured surface, roll the pie crust out so it is a little bit larger than the pie form. 

4. Fill the pie form with the pie crust and decorate the edges how you desire. 

5. Prick the bottom and sides of the crust with a fork to prevent bubbles from forming as it bakes. 

6. Set the pie crust to the side. 

7. Melt the butter in a medium bowl. 

8. Add the remaining ingredients and whisk them all together. 

9. Pour the pecan mixture into the pie crust. 

10. Take a thin sheet of aluminum foil and wrap it loosly around the edges of the pie so that is just covers the crust and prevents it from burning. 

11. Bake the pie for 35-45 minutes or until the edges of the pecan mixture are slightly set up but the inside is still soft and jiggly. 

12. Let the pie cool off, then eat! 

Notes:

- The pie crust is easiest to work with if it sits in the fridge about 1 hour before assembling the pie. 

- The pie crust is a danish recipe, so it should not be like an american pie crust; it should be similar to a sugar cookie dough in look and consistency. 

- The pie crust can be stored, wrapped in plastic, in the fridge for up to 1 week. 

- The pecan mixture can last in the fridge in an airtight container for up to 2 days; you would just heat up the mixtureand mix it before pouring into the pie crust so that the butter would melt and become fully incorporated. 

- The finished pie can last in the fridge for up to 4 days and in the freezer for up to 4 months.