Adapted from a recipe from Brightsen's Restaurant in New Orleans, featured on The Best Thing I Ever Ate on TV Food Network

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Name: Pecan Pie (Boom)
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 cup all-purpose white flour; 1/2 teaspoon salt; 7 tablespoons unsalted butter cold; 1/4 cup ice water; 1 Or generally I will just use prepared dough from; 1/2 cup darkly roasted pecans ground; 3 Eggs; 1 cup granulated white sugar; 1 cup dark corn syrup; 2 tablespoons unsalted butter melted; 1 teaspoons pure vanilla extract; 1/8 teaspoon Salt; 1 cup pecan pieces

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INGREDIENTS

For the dough:
1 cup all-purpose white flour
1/2 teaspoon salt
7 tablespoons unsalted butter ; cold
1/4 cup ice water
1 Or generally I will just use prepared dough from
For the filling:
1/2 cup darkly roasted pecans ground
3 Eggs
1 cup granulated white sugar
1 cup dark corn syrup
2 tablespoons unsalted butter ; melted
1 teaspoons pure vanilla extract
1/8 teaspoon Salt
1 cup pecan pieces

INSTRUCTIONS

For the dough:

*Preheat oven to 350 degrees.

Sift the flour and salt into a mixing bowl. Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse cornmeal. Be careful not to overwork the dough.

Add the ice water and blend until thoroughly incorporated. Form the dough into a ball and blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting board.

Roll out the dough, adding flour as necessary, to 1/8-inch thick. Place an 8 ½ inch pie pan face down on the dough and cut the dough to fit the pan, leaving a border of about 1 inch.

Line the pan with the dough, trim the edges, and refrigerate until ready to use.

For the filling:

n an electric mixer with the wire whisk attachment, add the eggs and beat on high speed until frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt, and ground roasted pecans. Beat on medium speed until well blended. Stir in the pecan pieces.

Pour the filling into the pie shell. Bake at 350 degrees for 40 minutes. Reduce heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 35-40 minutes. Remove from oven and cool at room temperature for 1 hour before serving. Serves 6-8.

NOTES

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Pecan Pie (Boom)

For the dough:
1 cup all-purpose white flour
1/2 teaspoon salt
7 tablespoons unsalted butter cold
1/4 cup ice water
1 Or generally I will just use prepared dough from
 For the filling:
1/2 cup darkly roasted pecans ground
3 Eggs
1 cup granulated white sugar
1 cup dark corn syrup
2 tablespoons unsalted butter melted
1 teaspoons pure vanilla extract
1/8 teaspoon Salt
1 cup pecan pieces

For the dough:

*Preheat oven to 350 degrees.

Add the ice water and blend until thoroughly incorporated. Form the dough into a ball and blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting board.

Roll out the dough, adding flour as necessary, to 1/8-inch thick. Place an 8 ½ inch pie pan face down on the dough and cut the dough to fit the pan, leaving a border of about 1 inch.

Line the pan with the dough, trim the edges, and refrigerate until ready to use.

For the filling:

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Nutrition

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Serving Size: 1 Serving (174g)
Recipe Makes: 8

Calories: 656
Calories from Fat: 336 (51%)

Amt Per Serving		% DV

	Total Fat 37.3g	50 %
	Saturated Fat 11.1g	56 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 7g
Cholesterol 193mg		59 %
Sodium 98.9mg		3 %
Potassium 219.3mg		6 %
Total Carbohydrate 75.5g		22 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 72g
Protein 10.4g		15 %
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.

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Calories per serving: 656

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