Home of Economy-Herald pie recipes: Hanson takes decadence to new level with ‘Georgia Pecan Pie Delight’ – Grand Forks Herald

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Pecan pie is known for its rich, sweet flavors, but Jill Hanson has somehow found a way to take it to a new level.

Jill Hanson, Newfolden.jpg

Jill Hanson, of Newfolden, Minnesota, is a Home of Economy-Grand Forks Herald Pie Bake-off finalist.

Eric Hylden/Grand Forks Herald

Hanson, of Newfolden, Minnesota, reached the Home of Economy-Grand Forks Herald Pie Bake-off semifinal earlier this year, entering a series of decadent — almost hearty — pies with every round.

In round two, it was its appropriate name “Georgia Pecan Pie Delight”. It included the traditionally rich filling, topped with an array of tightly wrapped pecans – so many it would be impossible to fit one more – as well as a ring of pudding whipped cream.

As if the recipe itself wasn’t decadent enough, Hanson suggests eating it with ice cream, which was not allowed during the contest.

“My family loves this pie, even more so after I started getting the pecans from Georgia through the Youth For Christ fundraiser,” she wrote on her recipe. “They prefer it warmed up and fashionable!”

Here is Hanson’s recipe for “Georgia Pecan Pie Delight”. During the holiday season, the Herald will publish recipes for the 30 pies entered into this year’s Home of Economy-Grand Forks Herald Pie Bake-off.

Recipes will be published in print, electronic and online and will be compiled on the Herald’s website.

Georgia Pecan Pie Delight

Baker: Jill Hanson

Hometown: Newfolden, Minnesota

Business Sponsor: Hugo’s family market

Crust for a 9” unbaked pie crust

1-⅛ cups flour

½ cup cold lard (you can use Crisco, but I use lard)

¾ teaspoon of salt

3 to 4 tablespoons of ice water

1 egg, divided

Combine flour and salt in a medium bowl. Cut into cold lard until thin and mealy. Add ice water, stir with a fork until you have large lumps. Use hands to form a ball, don’t on the mixture. Place in a zip lock bag or wrap in plastic wrap and crush to form a disc. Refrigerate until ready to serve, at least 25 to 30 minutes. Then, roll out on a floured surface, place in a pie plate, trim the edges so there is about an inch overhang. Turn under the edge and crimp the edges.

In a small bowl, beat 1 egg until just incorporated. Apply a thin layer of egg wash to the bottom of the crust and the sides, being careful not to get any egg on your seamed edge. Reserve the rest of the egg to add to the filling.


1-⅓ cups light corn syrup

1 cup light brown sugar

¾ teaspoon of salt

7 tablespoons butter, melted

1-½ teaspoon vanilla

4 whole eggs, lightly beaten *more leftover egg wash

2 cups shelled Georgia pecan halves, coarsely chopped and leaving one part whole. (Can use any pecans, but the lighter the better and Georgia pecans are very light)

** May purchase Georgia pecans locally when Youth for Christ holds its annual Peach and Pecan fundraiser.

Combine corn syrup, brown sugar, salt, melted butter and vanilla, mix well. Add the lightly beaten eggs and the rest of the egg wash. Stir in pecans. Pour into the unbaked pie shell. Bake in a preheated 425° oven for 10 minutes, then lower the oven to 350 and continue baking for another 40-45 minutes (the pie is done when the center is set and does not shake when you stir the pie). Cool completely on a rack, then refrigerate.

While the pie is baking, prepare the candied pecans for decoration (recipe below)

candied pecans

½ cup Georgia pecan halves

2 tablespoons of white sugar

In a heavy non-stick skillet, combine pecans and sugar. Over medium heat, cook and stir constantly until the sugar melts and sticks to the pecans. Pour onto parchment paper to cool completely. Once cooled, cut each candied nut into 3-4 pieces, you want nice sized pieces. Store in an airtight container until ready to serve the pecan pie.


1 cup heavy whipped cream

4 tablespoons powdered sugar

1 teaspoon vanilla

1 tbsp instantaneous vanilla pudding mix

Using an electric mixer, whip the heavy cream with the powdered sugar until stiff peaks form. Add vanilla and instant pudding mix, whisk until stiff peaks form.

When ready to serve the pie, coat with whipped cream and sprinkle with candied pecan pieces. Cut the pie with a sharp knife. Enjoy!

My family loves this pie, even more so after I started receiving Georgia Pecans from the Youth For Christ fundraiser. They prefer it warmed up and fashionable!

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