CLASSIC PECAN PIE
ACTIVE: 1 hr l TOTAL: 3 hr (plus
1½ hr chilling) l SERVES: 6 to 8
FOR THE CRUST
1¼ cups all-purpose flour,
plus more for dusting
1 tablespoon granulated sugar
Pinch of salt
1 stick cold unsalted butter, cut into ½-inch cubes
1 large egg, lightly beaten
1 tablespoon ice water, if needed
FOR THE FILLING
2 cups pecans
6 tablespoons unsalted butter
¾ cup packed light brown sugar
¾ cup light corn syrup
1 tablespoon bourbon
½ teaspoon salt
2 teaspoons vanilla bean paste
2 large eggs
- Make the crust: Pulse the flour, granulated sugar and salt in a
food processor until combined. Add the butter and pulse about
10 times until it looks like cornmeal with pea-size bits of butter.
Add the egg and pulse 1 or 2 more times. If the dough is very dry,
add the water. Pulse 8 to 10 times until the dough starts to clump
together and there is no visible flour. Turn out the dough onto a
piece of plastic wrap and form into a disk; wrap tightly. Refrigerate
until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 12-inch
round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch
overhang, then tuck the overhanging dough under itself; crimp the
edges with a fork. Freeze until firm, about 30 minutes.
- Meanwhile, position racks in the middle and lower thirds of the
oven; preheat to 375 ̊. Spread the pecans on a baking sheet and
bake on the middle rack until toasted, 10 to 12 minutes. Let the nuts
cool slightly, then roughly chop.
- Line the chilled pie crust with parchment paper or foil and fill
with dried beans or pie weights. Place the pie crust on a baking
sheet and bake on the middle rack until the dough is dry and set
around the edges, 20 to 25 minutes. Remove the parchment and
beans and continue baking until the crust is light golden brown
all over, 10 to 15 more minutes.
- Meanwhile, make the filling: Combine the butter, brown sugar,
corn syrup, bourbon and salt in a medium saucepan. Bring to a boil
over medium heat, stirring; boil 1 minute. Remove from the heat and
stir in the chopped pecans and vanilla bean paste. Let cool slightly,
about 5 minutes. Whisk the eggs into the filling until smooth, then
pour the filling into the hot crust. (If the crust has cooled, return it
to the oven for 5 minutes to warm through before filling.)
- Reduce the oven temperature to 350 ̊. Bake the pie (on the
baking sheet) on the lower oven rack until the edges are set but
the center is still slightly loose, 40 to 45 minutes. (If the crust is
getting too dark, cover loosely with foil.) Transfer the pie to a rack
to cool completely.
PECAN SANDIE
CARAMEL TART
ACTIVE: 45 min l TOTAL: 2½ hr (plus 3 hr chilling)SERVES: 8 to 10
FOR THE CRUST
1 stick unsalted butter, at room temperature,
plus more for the pan
2 cups pecans
1½ cups all-purpose flour
⅓ cup confectioners’ sugar
½ teaspoon salt
1 large egg yolk
FOR THE FILLING
¾ cup granulated sugar
¾ cup golden syrup, such as Lyle’s
⅓ cup water
2 sticks cold unsalted butter, diced
2 tablespoons heavy cream
1 tablespoon pure vanilla extract
¾ teaspoon salt
- Make the crust: Preheat the oven to 350 ̊. Lightly butter
the bottom and sides of a 9-inch fluted tart pan with a removable
bottom. Spread the pecans on a baking sheet and toast in the oven,
stirring once, 10 minutes; let cool. Set aside 1 cup perfect pecan
halves for topping.
- Transfer the remaining 1 cup pecans to a food processor with the
flour, confectioners’ sugar and salt; process until the nuts are finely
ground. Add the butter and egg yolk and pulse until the dough is
moistened and starts to clump together. Press the dough into the
bottom and up the sides of the prepared pan. Freeze until firm,
about 20 minutes.
- Line the crust with parchment paper or foil and fill with pie
weights or dried beans. Bake until firm and dry around the edges,
about 25 minutes. Remove the parchment and weights and
continue baking until the crust is lightly browned all over, about
15 more minutes. Transfer to a rack to cool completely.
- Meanwhile, make the filling: Combine the granulated sugar,
golden syrup and water in a medium saucepan over medium-high
heat; stir until dissolved. Cook, swirling the pan occasionally, until
the mixture turns a deep amber color, thickens slightly and registers
300 ̊ on a candy thermometer, about 8 minutes. Remove from the
heat and stir in the diced butter, 1 piece at a time, until smooth and
thickened. Stir in the heavy cream, vanilla and salt. Let cool slightly,
stirring occasionally, about 30 minutes.
- Pour the filling into the cooled crust and arrange the reserved pecans
on top. Refrigerate until cold and set, at least 3 hours or overnight.
Hey pie lovers,
catch the fun
new competitionThanksgiving Pie
Fight November 14
at 9 p.m. ET.136 FOOD NETWORK MAGAZINE ●NOVEMBER 2019