This pecan pie is buttery, rich and delicious. Cooking the filling gives it a more complex flavor, as well as a smoother texture.
To prepare the crust:
Combine the 1 1/2 cups flour and the salt in a food processor and mix briefly. Gradually add the butter to the flour mixture while pulsing the processor on and off, until the butter is cut into pieces the size of small peas. With the processor running, gradually add the ice water and process until large clumps form. Remove the dough from the processor, shape into a ball, and flatten into a disk. Wrap in plastic and refrigerate 1 hour.
Let the dough soften slightly at room temperature. Roll the dough on a lightly floured surface into a 13-inch round. Carefully transfer the dough to a 9-inch pie pan. Trim any dough hanging over the edge. Crimp the edges decoratively. Freeze for 10 minutes.
To prepare the filling:
Preheat the oven to 425 degrees. Combine the pecans, brown sugar, corn syrup, butter, flour and salt in a heavy-bottomed pan over medium heat. Bring to a boil, stirring constantly. Remove from heat. Cool 15 minutes.
Whisk the eggs and vanilla into the filling. Pour the filling into the pie shell.
Bake 10 minutes. Reduce the oven temperature to 325 degrees. Bake until the custard has set and the nuts rise to the surface, about 45 minutes. Transfer to a rack and cool for at least 45 minutes. Serve with ice cream or lightly whipped cream.
I've tried out quite a few different pecan pie variations, and so far this is my favorite. It is very decadent, perfect for the holidays.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 647 | ||
Calories from Fat: 407 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.3g | 60 % | |
Saturated Fat 20g | 100 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 146.1mg | 45 % | |
Sodium 397.4mg | 14 % | |
Potassium 158.2mg | 4 % | |
Total Carbohydrate 62g | 18 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 59.9g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 647
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