Ideally I would like to make a couple of pecan pies today to freeze and enjoy on Christmas Day. Does anyone know if Pecan Pie freezes well? I would use my FoodSaver to assure freshness. Here's the recipe:
INGREDIENTSFlour, for dusting the work surface Flaky Pie Crust 1 cup packed light brown sugar, dark muscovado sugar, turbinado sugar, or light brown sugar 2/3 cup light corn syrup or Lyle’s Golden Syrup 4 tablespoons unsalted butter (1/2 stick), at room temperature, plus more for coating the pie plate 2 tablespoons dark rum 3 large eggs 2 cups pecan halves, coarsely chopped (about 8 ounces) 1 teaspoon vanilla extract 1/4 teaspoon fine salt Slightly sweetened whipped cream or vanilla ice cream, for serving (optional) INSTRUCTIONSHeat the oven to 350°F and arrange a rack in the lower third. Coat a 9-inch pie plate with butter; set aside. On a lightly floured surface, roll out the dough to about 12 inches in diameter and between 1/4 and 1/8 inch thick. Without stretching the dough, line the prepared pie plate and trim to leave a 3/4-inch overhang. Fold the overhanging dough underneath itself, crimping the edges with two fingers along the rim of the pie plate to form a high, fluted border. Cover the pie shell in plastic and chill until needed. Place the sugar, syrup, butter, and rum in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring constantly and scraping back in any foam that clings to the sides of the pan. Remove the pan from the heat and set aside to cool to lukewarm, at least 15 minutes. Beat the eggs in a small bowl until the yolks and whites are broken up and incorporated, then beat into the cooled syrup. Add the pecans, vanilla, and salt and stir to combine. Pour into the chilled pie shell. Bake until the filling is set but still slightly wobbly in the center, about 50 minutes. Cool the pie completely on a wire rack. Serve at room temperature with whipped cream or vanilla ice cream, if so desired.