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Monday
Nov212011

Pecan Pie!

This is a recipe that my dad has perfected over 40 years.  This may be the first Thanksgiving in that many years that he is taking the year off from cooking (he and my mom have decided to take a trip to the Carribean), so I am picking up on his tradition.  Let's hope I make him proud!  Love you dad!

Ingredients:  

For crust*:   

  • 1 1/4 c (175 grams) all-purpose flour
  • 1/2 t salt
  • 1 T (14 grams) granulated white sugar
  • 1/2 c (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
  • 1/8 to 1/4 cup (30 - 60 ml) ice water

* Consider a store bought crust if you want to make this a bit easier.

Pecan Filling:

  • 1 c (210 grams) dark brown sugar 
  • 2/3 c (160 ml) dark corn syrup
  • 1 T rum or bourbon
  • 4 T (56 grams) unsalted butter
  • 3 large eggs
  • 1/4 c (60 ml) cream
  • 1/4 t salt
  • 1 1/2 - 2 c (150 - 200 grams) pecans, toasted and coarsely chopped 
Directions:  

Pie Crust:  In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 c (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll.) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border or else crimp the edges using your fingers. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling. 

Preheat oven to 350 degrees F. Place the oven rack in the bottom third of the oven. 

Pecan Filling: In a large saucepan, heat the brown sugar, dark corn syrup, rum, and butter until boiling, stirring constantly. Remove from heat and let cool until lukewarm. Meanwhile, in a separate bowl, whisk the eggs.  When the syrup has cooled, beat in the eggs, salt, and cream. 

Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream.

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