PECAN PIE
Pecan pie is to the Southern Thanksgiving table what pumpkin, mince and apple pies are to the Northern version of the meal. Pecan trees can be found in back and front yards in Georgia, Texas and states in between, and pecan pie is a year-round dessert. The classic rendition is cloyingly sweet, because of the cup or cup and a half of corn syrup that most recipes call for. But you can dispense with the corn syrup and use a combination of mild honey (like clover or acacia) and Lyle's Golden Syrup, which has a wonderful flavor that is almost like light molasses. It's not the standard corn syrup, but you'll end up with a pie that's lighter but still sweet, true to Southern style.
Provided by Martha Rose Shulman
Categories dinner, lunch, pies and tarts, dessert
Time 1h45m
Yield 9-inch pie, 8 to 12 servings
Number Of Ingredients 14
Steps:
- Mix butter, salt and sugar in a standing mixer on low speed for 1 minute. Add flour and mix on low speed just until ingredients come together. Add 6 tablespoons water and mix only until dough comes together; if it doesn't come together right away, add another tablespoon water. Do not overmix. Scrape mixture out onto a sheet of plastic wrap and flatten into a square. Wrap well and refrigerate overnight.
- Very lightly butter a 9-inch pie dish. Divide dough into two equal pieces. Refrigerate one piece while you roll out the other. Ease the dough into the bottom edges of the pan and crimp the top edge. Pierce the bottom in several places with a fork. Refrigerate uncovered for several hours or overnight. (Other dough half may be rolled out and frozen for up to 3 months.)
- Heat oven to 325 degrees. Line crust with parchment and fill with pie weights. Place on a baking sheet and bake for 15 minutes. Remove from oven and carefully remove pie weights and parchment. Return crust to oven and bake 15 to 20 minutes, until lightly browned. Let cool completely.
- Increase oven temperature to 350 degrees. Cream butter in a standing mixer fitted with the paddle, or in a food processor. Add honey and golden syrup and cream together until smooth. Scrape down bowl and beater. Add vanilla, rum, nutmeg and salt and mix. Add eggs, one at a time, beating each one until incorporated before adding next.
- Fill pie shell with pecans and smooth them out to make an even layer. Scrape in butter and egg mixture, using a rubber spatula to scrape the bowl clean. Place on a baking sheet and bake 30 to 35 minutes, until nuts are lightly browned and filling is just about set. The filling will puff up and may be bubbling, but it will settle as it cools. Do not overbake; if you leave it in too long, it will crack. Remove from oven and cool on a rack. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 44 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 17 grams, Sodium 306 milligrams, Sugar 21 grams, TransFat 1 gram
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Joshua Jr.
[email protected]This pecan pie was okay. It wasn't as good as I was hoping.
xerizare young
[email protected]I'm not a big fan of pecan pie, but this recipe was pretty good. The crust was nice and flaky.
Narbada Gautam
[email protected]The pecan pie didn't turn out well. The crust was soggy and the filling was runny.
Gauri Rai
[email protected]This pecan pie was a bit too sweet for my taste, but my family loved it.
Margaret Kelly
[email protected]I've tried many pecan pie recipes, but this one is by far the best. The filling is so rich and creamy.
SavrJ 3
[email protected]This pecan pie is so easy to make and it always comes out perfect. I love that I can use store-bought pie crust.
Rukiaya Saeed
[email protected]The pecan pie was delicious! The only thing I would change is to use a little less sugar in the filling.
Amiraclle Mitchell
[email protected]I made this pie for a potluck and it was gone in minutes. Everyone loved it!
William Montgomery
[email protected]This was my first time making pecan pie and it turned out amazing! The filling was rich and flavorful, and the crust was perfectly crispy.
Becky Glasscock
[email protected]I've made this pecan pie recipe several times and it always turns out great. The instructions are easy to follow and the pie bakes evenly.
Sabir alluh
[email protected]This pecan pie was a hit at our Thanksgiving dinner! The filling was perfectly sweet and gooey, and the crust was flaky and buttery. I'll definitely be making this again next year.