Pecan nut pie is a delicious dessert that is especially delicious on Thanksgiving, Christmas, and other cold winter days. In this recipe, the pecans will be mixed with a sugar-based filling that contrasts perfectly with the buttery pie crust. Read on to learn how to make pecan pie from scratch.
Ingredients
For Pie Skin
- 1 1/4 cups all purpose flour (1 cup = 240 ml)
- 1 tsp sugar
- 1/4 tsp salt
- 1/2 cup cold butter, cut into small cubes
- 1 large egg (or 2 egg whites)
For Stuffing
- 5 tablespoons unsalted butter
- 1 cup sugar
- 3/4 cup light corn syrup (or use dark corn syrup, if you want a stronger flavor)
- 1/4 tsp salt
- 2 cups pecans, lightly toasted, chopped in large chunks (reserve enough of the split nuts intact to press into the top of the filling for a nice appearance)
- 1 tablespoon bourbon whiskey
- 1 teaspoon vanilla extract
- 3 whole eggs (or 6 egg whites)
Step
Method 1 of 3: Making the Pie Crust
Step 1. Sift dry ingredients
In a medium bowl, sift the flour, sugar, and salt and stir until the ingredients are thoroughly combined.
Step 2. Cut the butter
Add the cubed butter pieces to the flour mixture. Use a cookie cutter to mix the butter into the mixture until the dough resembles coarse cornstarch, with a few pea-sized pieces of butter in the mixture.
Step 3. Add the eggs
Lightly beat the eggs in a separate bowl. Pour into the pie crust mixture and use a spoon to flip the eggs just until the eggs are combined. Do not over-knead, or the dough will turn out to be too dense.
Step 4. Turn the dough out onto a table or other floured surface
Use your hands to shape it into a ball or circle. Place the dough ball on a sheet of plastic wrap, and fold the edges over the dough.
Step 5. Form the slab
Press the dough ball with the heel of your hand to flatten the dough into a slab.
Step 6. Chill the dough in the refrigerator for 1 hour
Step 7. Roll out the pie crust dough
Remove the dough from the refrigerator, remove it from the plastic, and place it on a floured surface. Use a rolling pin to roll out the dough into a large circle that will fit in a 22.9 cm diameter (round) pie pan. Place the flattened dough on a baking sheet with the edges hanging down, folding the edges. Use your fingers to curl the edges of the dough against the edges of the pan to hold it in place.
- If you wish, use a fork to make decorative garnishes around the edges of the pie crust.
- Be careful not to tear or make holes in the pie crust. If you accidentally tear it, use the remaining dough to patch it.
Step 8. Freeze the pie crust
Cover the pie crust with plastic wrap and place in the freezer to harden for at least 30 minutes.
Step 9. Preheat oven to 350 degrees
Cover the pie crust with aluminum foil. Use pie weights or dry nuts to fill the pie crust - this will prevent the crust from bubbling or bubbling while baking.
Step 10. Bake the pie crust in two steps, first for 20 minutes by placing the baking sheet with the pie crust in the oven and starting to bake
Step 11. Remove the pie crust from the oven and remove the filling and aluminum foil; then put back in the oven to bake for another 10 minutes, until the crust is golden
Remove the pie crust from the oven while you make the filling.
Method 2 of 3: Creating the Fill
Step 1. Heat the ingredients
Place the butter, sugar, corn syrup and salt in a small saucepan. Place the saucepan over medium high heat and bring the mixture to a boil, stirring constantly. Let the mixture simmer for a minute so the mixture begins to thicken.
Step 2. Remove the filling from the heat and add the nuts
Mix in the pecans evenly, then add the bourbon and vanilla whiskey, and mix well again. Let it cool for about 5 minutes.
Step 3. Add the eggs
Lightly beat the eggs in a separate bowl, then add them to the filling mixture. Beat until the eggs are fully combined with the rest of the filling (if you leave the eggs separate, the filling will not harden when cooled).
Method 3 of 3: Finishing the Pie
Step 1. Fill the pie
Place the pie crust on the baking sheet. Pour the filling into the pie crust. Use a spatula to spread the filling evenly.
Step 2. Bake the pie
Place the pie in the oven (the oven is still preheated to 350 degrees) and bake until the edges of the filling are firm, which is about 50 to 60 minutes (if you don't cook the pecans first, the crust and filling may take longer). Check frequently to make sure the pie crust doesn't burn.
- You can cover the edges of the pie crust by making a pie-sized ring of aluminum foil and placing it over the edge of the crust to prevent it from burning while the filling is cooking.
- Shake the pie to test it is done. If the filling is still too runny, it will still take more time to bake. If it only moves a little, it means that the pie is ready and cooked.
Step 3. Serve the pie
Allow the pie to cool on the counter for about 10 minutes (to serve very warm) or an hour or two to serve cold. Slice the pie and distribute it on a plate. Serve with whipped cream or vanilla ice cream.
Tips
- Chop and spread the mint leaves or place a scoop of low-fat ice cream on top or next to your warm pie dish.
- While the pie is warm, melt a butter or two on your pie slices, instead of using ice cream.
- Don't use too much salt, but be sure to add a pinch to enhance the flavor of the pie.
