Pecan pie with Dawn Scott | Rock Candy

Monday, April 21, 2014

Pecan pie with Dawn Scott

Posted By on Mon, Apr 21, 2014 at 3:30 PM

click to enlarge THV's Dawn Scott with daughter Keene and son Jackson
  • THV's Dawn Scott with daughter Keene and son Jackson
For anyone who has followed local news for the last two decades, KTHV's Dawn Scott needs no introduction. During her two stints as a reporter and anchor for the station, Scott has won an Edward R. Murrow award, helped THV win two Emmy awards, and has repeatedly been voted "Best News Anchor" by readers of both the Arkansas Times and Arkansas Democrat-Gazette. Scott is also well-known for her charity work with Central Arkansas' Women and Children First, the Keep Arkansas Beautiful Foundation, and the American Heart Association.

What you might not know about Scott is that she's also a blogger, chronicling her journey as a professional and a mom with all the ups and downs that comes with juggling a career while raising kids. I've been keeping up with her blog for awhile now, and I've found it to be a refreshing and honest account that's equal parts humor, insightful self-reflection, and love letter to her children, family, and friends. Some of the things she talks about are difficult subjects, and more than once I've found myself gaining a new perspective on things from reading her words.

Something ELSE you might not know about Dawn Scott is that she makes a mean pecan pie. I'm talking a down-home, cut two pieces 'cause one ain't enough, old-fashioned pecan pie. This pie is apparently so good that it was the unanimous vote of the THV newsroom when she was deciding what recipe to send me for this spotlight. Pecan pie is one of my favorite desserts of all time, so without further delay, here's Dawn's recipe for what's sure to become a staple in many of your cooking repertoires.

Dawn Scott's Pecan Pie

Crust:

*1 ¼ cups whole wheat flour
*1 Tbs. sugar
*¼ tsp. salt
*8 Tbs. (1 stick) cold unsalted butter, cut into ¼ inch cubes
*3 Tbs. very cold water

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

Transfer dough to work surface, pat into a ball and flatten into a disk. This dough should be rolled out immediately for the best results. 

Filling:

*1 cup white corn syrup
*1 cup dark brown sugar
*1/3 cup melted butter
*1 heaping cup pecans
*3 eggs
*1 dash vanilla
*1 pinch salt

Mix all ingredients and pour into unbaked 9” unbaked pie shell.

Bake 350 degrees for 45-50 minutes.

Let me know down there in the comments if any of you tried this out — and if you have your own way of doing pecan pie, let us know that, too! Happy Cooking!

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