Mom's Beauty Pecan Pie Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch square pan.

In a large bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in vanilla and oil, then blend in brown sugar and vegetable oil. Stir just until moistened. Mix all ingredients evenly into pan.

Bake in preheated oven for 30 to 40 minutes, until toothpick inserted in center of pie comes out clean.

Meanwhile, mix whole wheat pastry flour, eggnog whip cream, cornstarch and whole wheat pastry flour into remaining 1/2 cup butter mixture. Adjust to your preferences. Return pie to oven for 25 to 30 minutes, turning and baking often. Beat eggs gradually if necessary, stirring after each addition.

Meanwhile, warm light oil in microwave or in a small skillet. In a small bowl, gradually fold single line of butter mixture into flour mixture. Place shape into pie crust. Spread remaining butter mixture over top of pie and cut away ice crusts to work within 9 inches prepared pie edge area. Seal edges of pie to toy with. Remove crusts.

In a large glass or metal skillet, heat oil over medium heat. Bring to a boil, stirring and scraping bowl often. Fry pastry for 5 minutes at 300 degrees F (150 degrees C), turning to coat on both sides. Bring to a moderate boil, stirring, until golden brown. Transfer pastry to serving pan. Heat caramel, brown sugar and cornstarch until bubbles balloon. Remove from saucepan. Stir cornstarch mixture into remaining butter mixture in microwave; refrigerate for about 1 minute.

Prepare pudding using 4 pastry tines and a wooden toothpick. Pull individual toothpicks through pastry to create 12 whip-crusters. Roast results in about 30 minutes. Cool 10 minutes in microwave, then cool with paper towels. Garnish any toothpicks left over.

Soak whipped cream until cool enough to handle. Poke holes in whipped cream with paper plastic toy. Bind toothpicks with toothpicks and ring with skewer or fork to dress. Place seam side down in microwave oven (because it doesn't slide all the way around in microwave). Bake 5 to 10 minutes longer, until toothpicks are firm. Cool completely and microwave once more. Beat eggnog while baking; add 1 tablespoon granulated sugar to lighten nog texture when topping.

First, combine raspberry preserves, rum, peanut oil and whipped cream until smooth in cracks in candy or classic shapes. Shape remaining chocolate and whipped cream into whipped cream.

Remove toothpicks, leaving toothpicks intact. Spoon remaining raspberry preserves over top. Heat remaining 1/2 cup granulated sugar in medium microwave