Pecan Pie

    • Prep Time
    • 1 hr 55 mins
    • Cook Time
    • 1 hr 10 mins
    • Yield
    • 1 pie

Pecan pie is one of those indulgences that you should allow yourself every once in a while. It is amazingly delicious!

I love and pies that can be put together using a processor. It just simplifies your life, since everything is done much faster.

The hardest part is waiting for it to cool off so you can cut a slice for yourself, since you have to make sure its edible for your guest.

They will be so impressed, I promise. I usually make mine the day before. Enjoy!

Rate Recipe

2 Ratings

Ingredients

  • 1 1/3 cups all purpose flour
  • 3/4 tsp salt
  • 8 tbsp unsalted butter, chilled and cut into 1/2-inch cubes
  • 4 tbsp ice water
  • 3 cups pecans, divided
  • 6 large eggs
  • 2 cups sugar
  • 2 cups dark corn syrup
  • 4 tbsp unsalted butter, melted
  • 1 tbsp vanilla extract
  • lightly sweetened whipped cream (optional)

Instructions

  • 1. In a processor, blend flour and 1/2 tsp salt for 10 seconds. Add in chilled butter, and pulse until mixture resembles coarse meal.
  • 2. Add ice water and blend just until moist clumps form. If mixture is too dry, add more ice water a teaspoonful at a time.
  • 3. Gather the dough into a ball and flatten into a disk. Wrap in plastic and chill for at least 1 hour.
  • 4. Meanwhile, preheat oven to 350 degrees Fahrenheit. Coarsely chop 2 cups of pecans and reserve.
  • 5. Spread 1 cup of pecans on a baking sheet and toast in oven for about 12 minutes. Cool, then grind nuts finely in processor.
  • 6. Roll out chilled crust on lightly floured surface to 13-inch round. Transfer crust to 10-inch-diameter pie dish. Form high-standing rim and crimp edges decoratively. Freeze the crust for 20 minutes.
  • 7. Whisk eggs in large bowl until frothy. Add in sugar, corn syrup, melted butter, vanilla, remaining salt, and ground pecans. Mix until evenly incorporated. Mix in chopped pecans. Pour filling into pie crust.
  • 8. Bake pie until crust is golden and filling is puffed and set, about 1 hour 10 minutes.
  • 9. Transfer to rack and cool at least 3 hours. Serve slightly warm or at room temperature with whipped cream. Enjoy!

Instructions

  • 1. In a processor, blend flour and 1/2 tsp salt for 10 seconds. Add in chilled butter, and pulse until mixture resembles coarse meal.
  • 2. Add ice water and blend just until moist clumps form. If mixture is too dry, add more ice water a teaspoonful at a time.
  • 3. Gather the dough into a ball and flatten into a disk. Wrap in plastic and chill for at least 1 hour.
  • 4. Meanwhile, preheat oven to 350 degrees Fahrenheit. Coarsely chop 2 cups of pecans and reserve.
  • 5. Spread 1 cup of pecans on a baking sheet and toast in oven for about 12 minutes. Cool, then grind nuts finely in processor.
  • 6. Roll out chilled crust on lightly floured surface to 13-inch round. Transfer crust to 10-inch-diameter pie dish. Form high-standing rim and crimp edges decoratively. Freeze the crust for 20 minutes.
  • 7. Whisk eggs in large bowl until frothy. Add in sugar, corn syrup, melted butter, vanilla, remaining salt, and ground pecans. Mix until evenly incorporated. Mix in chopped pecans. Pour filling into pie crust.
  • 8. Bake pie until crust is golden and filling is puffed and set, about 1 hour 10 minutes.
  • 9. Transfer to rack and cool at least 3 hours. Serve slightly warm or at room temperature with whipped cream. Enjoy!

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  • 2 people rated this recipe

  • Average Rating

    (4.5 / 5)


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