2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 36
SWEET AND SALTY LOADED
PECAN PIE
Makes 1 (15x10-inch) pie
Crust:
2½ cups all-purpose fl our
2 teaspoons kosher salt
2 teaspoons sugar
1 cup cold unsalted butter, cubed
6 tablespoons cold whole buttermilk
Filling:
3 cups pecan halves, divided
½ cup miniature pretzel twists , broken
into large pieces
½ cup sweetened fl aked coconut
½ cup miniature semisweet chocolate
chips
7 large eggs
2 cups fi rmly packed light brown sugar
2 cups light corn syrup
1 cup unsalted butter, melted
3 tablespoons all-purpose fl our
1½ tablespoons vanilla extract
2¼ teaspoons kosher salt
½ cup whole miniature pretzel twists
- For crust: In a large bowl, whisk together
fl our, salt, and sugar. Using a pastry blender,
cut in cold butter until mixture is crumbly.
Stir in buttermilk, 2 tablespoons at a time,
until a dough forms. Shape dough into
a rectangle, and wrap in plastic wrap.
Refrigerate until fi rm, at least 30 minutes. - On a lightly fl oured surface, roll dough into
an 18x13-inch rectangle. Transfer to a 15x10-
inch rimmed baking sheet, pressing into
bottom and up sides. Fold edges under, and
crimp as desired. Freeze for 30 minutes. - Position oven rack to second-to-lowest
level, and preheat oven to 350°. - For fi lling: Sprinkle 2½ cups pecans,
broken pretzels, coconut, and chocolate into
prepared crust. - In a large bowl, whisk together eggs, brown
sugar, corn syrup, melted butter, fl our, vanilla,
and salt until well combined. Pour egg mixture
all over pecan mixture. Top with whole
pretzels and remaining ½ cup pecans. Gently
tap pan on counter to release air bubbles. - Bake for 25 minutes. Loosely cover with
foil, and bake 20 minutes more. Uncover
and bake until crust is golden brown and
fi lling is set, about 5 minutes more. Let cool
completely on a wire rack; refrigerate for
1 hour. Store in an airtight container for up
to 3 days.