420 minutes
A classic pecan pie with a flaky crust and rich, sweet filling.
Unbleached All-Purpose Flour
0 oz
tablespoons
teaspoons
Chilled Solid Vegetable Shortening
tablespoons
Cold Unsalted Butter, cut into 1/4-inch pieces
0.25 sticks
tablespoons
Unsalted Butter, cut into 1-inch pieces
0 oz
Packed Dark Brown Sugar
0 oz
teaspoons
each
Light Corn Syrup
cups
tablespoons
Whole Pecans, toasted and chopped into small pieces
0 oz
1. Mix Dry Ingredients
Combine the flour, sugar, and salt in a food processor fitted with a steel blade. Pulse the mixture until it resembles coarse cornmeal, which should take about 10 to 15 seconds.
2. Add Fats
Scatter the cold butter and shortening over the dry ingredients. Pulse again until the mixture looks like coarse crumbs, which should take another 10 to 15 seconds.
3. Moisten Dough
Drizzle in 3 to 5 tablespoons of ice water. Use a rubber spatula to fold the water into the mixture until the dough begins to stick together. Shape the dough into a ball and then flatten it into a 4-inch disk. Wrap the disk in plastic wrap and refrigerate it for at least 1 hour, or up to 2 days.
4. Roll Dough
Once chilled, roll out the dough on a lightly floured surface into a 13-inch circle. Carefully transfer the dough to a 9-inch pie pan, preferably glass, and press it into the corners. Trim the edges and flute them if desired. Chill the crust until it is firm, which should take about 1 hour.
5. Pre-Bake Crust
Pre-bake the crust by pricking the sides and bottom with a fork. Line the crust with aluminum foil and prick the foil as well. Bake the crust in a 400°F oven until it sets, about 15 minutes. Remove the foil and continue baking until the bottom is lightly colored, about 10 more minutes.
6. Melt Butter
Melt 6 tablespoons of unsalted butter in a medium heatproof bowl set over a skillet of just below simmering water.
7. Mix Sugar and Salt
Mix in the dark brown sugar and 1/2 teaspoon of table salt, stirring until the sugar is fully absorbed by the butter.
8. Beat in Eggs, Corn Syrup, and Vanilla
Beat in the eggs, corn syrup, and vanilla extract until the mixture is smooth and cohesive.
9. Heat Filling
Return the bowl to the hot water in the skillet and stir the mixture until it becomes shiny and warm, reaching about 130°F.
10. Add Pecans
Stir in the toasted and chopped pecans. Pour the filling into the warm pie shell.
11. Bake Pie
Bake in a 275°F oven until the center is set but still soft, about 50 to 60 minutes.
12. Cool and Serve
Allow the pie to cool completely on a cooling rack for at least 4 hours. Serve the pie at room temperature or warm, with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Add a splash of bourbon to the filling for a warm, smoky undertone.
Incorporate a splash of bourbon into the filling. The bourbon will add a complex, oaky flavor that pairs wonderfully with the sweetness of the pie.
Add chocolate chips or chunks to the filling, or drizzle melted chocolate over the top of the baked pie. You can also mix cocoa powder into the pie filling for a deeper chocolate flavor.
Use pure maple syrup in place of corn syrup for a deeper, richer flavor.
Swap out the corn syrup for pure maple syrup. This substitution provides a more nuanced sweetness and a hint of maple flavor.
Enhance the nutty flavor of your pecan pie by toasting the pecans until fragrant and a shade darker, which usually takes about 7-10 minutes at 350°F. Be careful to watch them closely to avoid burning.
Allow the pie to cool completely before slicing to ensure the filling sets properly, avoiding a runny pie.
Brown the butter before adding it to the filling to infuse the pie with a nutty, caramelized taste that elevates the overall flavor.
Use a well-chilled, homemade crust with a butter and shortening mix for flakiness and stability. If using store-bought, ensure it's also chilled to prevent shrinking and sogginess.
Start at a higher temperature (around 400°F) for the first 10 minutes, then lower to 350°F to set the crust and cook the filling slowly, preventing over-browning.
Comments (0)