Butter Pecan Pie
This pecan pie is buttery, rich and delicious. Cooking the filling gives it a more complex flavor, as well as a smoother texture."Impressive! My new favorite Pecan Pie Recipe. I could find no faults with it at all and made no changes other than using my regular pie crust. The texture was perfect and it filled a 9" pie pan exactly. It did not cave in when cooled, have a runny consistency, or end up too sweet to eat more than a sliver. It is a very attractive pie with an excellent flavor. This is by far one of the most impressive recipes I have found as far as absolute perfection in every aspect of the finished product. I am thrilled to have found this recipe and thank whoever it was that posted it. They deserve a star!" - Sherri
Yield: 8 Servings Ready in 1 hours
655 people trying soon
Verified by stevemur
|-- The Crust --|
|1 1/2 cupsunbleached all-purpose flour; (plus additional for rolling)|
|1 teaspoonSea salt|
|3/4 cupunsalted butter; chilled, cut into cubes|
|1/2 cupice water|
|-- The Filling --|
|1 1/2 cupspecans; (halves and pieces), (up to 1.75-cups)|
|1 cupgolden brown sugar|
|1 scant cupLight corn syrup|
|1/2 cupUnsalted butter|
|1 tablespoonAll-purpose flour|
|1/2 teaspoonSea salt|
|3 Eggs; lightly beaten|
|Vanilla ice cream; or lightly whipped cream|
Butter Pecan Pie Preparation
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.
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