|Time||prep: ~60 minutes|
baking: ~60 minutes
This is a recipe for a traditional pecan pie, which is a popular dessert in many parts of the southern United States of America. Pecan pies are often served on holidays and special occasions, most commonly at Christmas and Thanksgiving Day meals.
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons sugar
- 8 tablespoons (4 oz.) unsalted butter
- 5 to 6 tablespoons very cold water
- 1 egg yoke
- 1 teaspoon vinegar
Roasting the pecansEdit
- Spread whole pecans onto a baking sheet lined with parchment paper and roast in a 350°F (175°C) oven for 10 to 12 minutes.
- Stir the pecans halfway through the roasting time to ensure even roasting
- Allow the pecans to cool, then chop coarsely
- Dice butter into cubes and place in freezer for 15 to 30 minutes
- Combine the flour, sugar, and salt in a food processor and pulse several times to mix
- Add the butter and pulse 8 to 12 times, until the butter is the size of peas
- Mix the water, egg yoke, and vinegar together
- With the processor running, pour the water/egg mixture down the feed tube and pulse until the mixture begins to come together
- Dump the dough out onto a board and press it together, forming the dough into a disk
- Wrap the dough in plastic wrap and refrigerate for approximately 30 minutes
- Roll out dough on a well-floured board into a circle, rolling from the center out, turning and flouring so the dough does not stick to the board
- Roll the dough onto the rolling pin and transfer to a 9-inch pie dish
- Mold the dough into the pie dish, pushing the dough into the corners
- Dock the bottom and sides of the crust with a fork to help prevent the crust from puffing up when baking
- Refrigerate the pie shell for 40 minutes, then freeze for another 20 minutes
- Line the pie shell with aluminum foil and fill with pie weights (or dried beans)
- Place the pie dish on a cookie sheet and cook the pie shell for 25 minutes at 375°F (190°C) on the middle oven rack
- Remove pie weights by lifting out the foil by the corners and continue to cook pie shell for another 10 minutes
While the pie crust is baking, proceed to making the filling.
- In a medium saucepan over medium heat, melt the butter
- Stir in the brown sugar and salt until combined
- Add the corn syrup, and bring the mixture up to a boil, stirring continuously so the filling does not burn on the bottom of the saucepan
- Continue to stir and allow the mixture to boil for 1 minute, then remove from heat
- Stir in the bourbon, vanilla, and chopped pecans
- Allow the mixture to cool for 5 minutes, stirring occasionally
- Beat the eggs and quickly stir them into the cooled mixture a little at a time
- Reduce oven temperature to 350°F (175°C)
- Pour the filling into the hot pie crust
- Place the pie dish still on a cookie sheet back into the oven on the lower 3rd over rack; if you have a pie shield, but it in place to prevent the edges of the crust from getting too brown
- Bake at 350°F (175°C) for 45 minutes, filling should still be slightly jiggly when removed from oven
- Allow pie to cool on a cooling rack for 4 hours. Pie will cool to doneness.
- Serve warm with vanilla ice cream or whipped cream
Notes, tips, and variationsEdit
- Don't skip the pecan roasting process! Roasting the pecans greatly enhances the flavor and texture of the nuts. It is best to roast the pecans whole and then chop after roasting. Roasting the nuts whole helps to ensure even roasting of the nuts.
- After pie weights are removed and the crust is returned to the oven for the final 5 minutes of blind-baking, the crust will often still puff up in the center. This is fine. The crust will be pushed back down by the filling once it is added.
- If you prefer the look of a lighter-colored filling, you can substitute light brown sugar for the dark brown sugar.
- Filling will be EXTREMELY hot immediately after the pie is taken from the oven and is continuing to cook to doneness as it cools, so let it cool for at least an hour before you cut into it.