Pecan Pie
User Reviews
5
Pecan Pie
Description
The Pecan Pie recipe centers on a nutty, sugary custard filling accented by bourbon and vanilla, creating depth in the classic southern dessert. The pie dough is prepared from a blend of shortening and butter with flour and sugar, resulting in a flaky and tender crust. After lining the pie pan with rolled dough, chopped pecans are evenly spread to provide texture and flavor in every bite. The filling, a mix of corn syrup, sugar, bourbon, vanilla, melted butter, and eggs, is poured over the nuts and baked, setting into a glossy, firm pudding-like consistency that contrasts with the crisp crust and crunchy pecans.
The mixture of dark or regular corn syrup can subtly adjust the sweetness and color of the pie. The bourbon adds a mellow spiced note that complements the toasted nuts. The pie is best served slightly cooled to allow the filling to fully set. Handling fresh pecans and ensuring they are evenly chopped will affect the evenness of texture and flavor throughout.
For best results, use whole pecans and chop them yourself to control freshness and remove any dry or inconsistent pieces. This pie fits well as a traditional holiday dessert or as a comfort treat alongside coffee or cream. Properly chilling the dough before rolling helps prevent shrinking during baking.
Ingredients
PIE DOUGH
- ⅓ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup vegetable shortening solid
- ¼ cup butter unsalted
- 3 tablespoons water cold
FILLING
- ¾ cup corn syrup
- ¾ cup granulated sugar
- 2 teaspoons bourbon
- 1 teaspoon vanilla extract
- ½ cup butter unsalted, melted
- 1 tablespoon butter unsalted, melted
- 5 egg large
- 2 cups pecans chopped pieces
Instructions
- In the bowl of a standing mixer, paddle attachment, combine the flour, sugar and salt. Add the shortening and cold butter and mis until the mixture resembles coarse crumbs.
- Slowly add the cold water while mixing on medium speed just until the dough comes together, then immediately stop mixing. Wrap the dough in plastic wrap and refrigerate until ready to use.
- Place the corn syrup, sugar bourbon and vanilla in the bowl of a stand mixer with paddle attachment. Mix at low speed for 2 minutes. Add the melted butter and slowly incorporate. Add one egg at the time and mix for 2 minutes in between adding eggs to the mixture. Mix until the filling is well incorporated.
- Preheat the oven to 350F.
- Remove the dough from the refrigerator and roll out on a lightly floured surface with a rolling pin to ¼ inch thick. Line an un-greased 9-inch pie pan with the dough. Place the pecan pieces on the bottom of the pie shell.
- Pour the filling into the crust covering all the pecan pieces. Place a dough protector ring around the dish to not burn the crust. Bake in the center rack for 1 hour and 15 minutes. Remove from the oven and let cool completely before slicing.
Notes
- You can choose between dark or regular corn syrup; dark will deepen the pie's color and flavor.
- If you prefer, substitute bourbon with whiskey for a similar taste profile.
- Using whole pecans and chopping them yourself helps ensure freshness and lets you remove any dry pieces.
- Chill the dough before rolling out to prevent shrinking while baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 64g | 21% |
| Protein | 8g | 16% |
| Fat | 47g | 72% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 151mg | 50% |
| Sodium | 135mg | 6% |
| Potassium | 171mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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