Name: Pecan Pie
Yield: 8 servings
Cuisine: Southern U.S.
Ingredients: 2 cup pastry (or all-purpose) flour; 1 tsp salt (for crust); 2 tsp sugar (for crust); 0.5 cup unsalted butter (for crust); 0.25 cup Crisco vegetable shortening (or lard); 115 ml very cold water; 6 tbsp unsalted butter (for filling); 1 cup dark brown sugar; 0.5 tsp salt (for filling); 0.75 cup light corn syrup; 1 tbsp vanilla extract; 45 ml bourbon whiskey or dark rum; 2 cup pecans; 3 each eggs

Dessert

8 servings

792 cal/serving

Instructions

Step 1

Roast whole pecans at 350°F for 10 minutes.

Pecans

Step 2

Cool and coarsely chop the pecans.

Pecans

Step 3

Cube butter and place butter and shortening in the freezer for 20–30 minutes.

Unsalted butter (for crust)Crisco vegetable shortening (or lard)

Step 4

Combine flour, crust sugar, and crust salt in a food processor and pulse to mix.

Pastry (or all-purpose) flourSugar (for crust)Salt (for crust)

Step 5

Add chilled butter and shortening to the flour mixture and pulse until pieces are pea-sized.

Unsalted butter (for crust)Crisco vegetable shortening (or lard)Pastry (or all-purpose) flour

Step 6

Mix the very cold water (and vinegar if used).

Very cold water

Step 7

With the processor running, add the water mixture and pulse until dough begins to form.

Very cold waterPastry (or all-purpose) flour

Step 8

Turn the dough out, press into a disk, wrap, and refrigerate for ~30 minutes.

Step 9

Roll out the chilled dough on a floured board into a circle and transfer to a 9-inch pie dish.

Step 10

Mold the dough into the pie dish and dock the bottom with a fork.

Step 11

Freeze the pie shell for 30 minutes, line with parchment and pie weights.

Step 12

Bake the pie shell at 375°F on the middle rack for 20 minutes.

Pastry (or all-purpose) flour

Step 13

Remove pie weights and continue baking the shell for another 10 minutes.

Pastry (or all-purpose) flour

Step 14

Melt the filling butter in a saucepan over medium heat.

Unsalted butter (for filling)

Step 15

Stir in the brown sugar and filling salt until combined.

Dark brown sugarSalt (for filling)Unsalted butter (for filling)

Step 16

Add the corn syrup and bring the mixture to a boil, stirring occasionally.

Light corn syrupUnsalted butter (for filling)Dark brown sugar

Step 17

Boil the mixture for 1 minute, then remove from heat.

Unsalted butter (for filling)Dark brown sugarLight corn syrup

Step 18

Stir in the bourbon, vanilla, and chopped pecans.

Bourbon whiskey or dark rumVanilla extractPecans

Step 19

Allow the filling mixture to cool for 5 minutes, stirring occasionally.

Step 20

Beat the eggs and stir them into the cooled mixture gradually.

Eggs

Step 21

Reduce oven temperature to 350°F.

Step 22

Pour the filling into the hot (pre-baked) pie crust.

Unsalted butter (for filling)Dark brown sugarSalt (for filling)Light corn syrupVanilla extractBourbon whiskey or dark rumPecansEggs

Step 23

Place the pie on a cookie sheet on the lower third oven rack and use a pie shield if desired.

Step 24

Bake the pie at 350°F for 45 minutes; the filling should still be slightly jiggly when removed.

Step 25

Cool the pie on a rack for 2–4 hours before serving.

Step 26

Serve warm with whipped cream or vanilla ice cream if desired.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.