TOASTED-PECAN PIE
Toasting the pecans before adding them to the filling deepens the flavors in the pie.
Categories Milk/Cream Egg Nut Dessert Bake Thanksgiving Pecan Vanilla Fall Bon Appétit
Number Of Ingredients 14
Steps:
- For crust:
- Blend flour and salt in processor 10 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- For filling:
- Preheat oven to 350°F. Coarsely chop 2 cups pecans and reserve. Spread 1 cup pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool, then grind nuts finely in processor. Maintain oven temperature.
- Roll out crust on lightly floured surface to 13-inch round (crust will be thin). Transfer crust to 10-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze crust 20 minutes. Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust.
- Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes. Transfer to rack and cool at least 3 hours. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve slightly warm or at room temperature with whipped cream.
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Vanessa Jones
[email protected]This pie is a bit too sweet for my taste, but it's still good. I think I'll try using less sugar next time.
Beli Eve
[email protected]I've never made pecan pie before, but this recipe made it easy. I'm really happy with how it turned out.
Umer yusafzai
[email protected]I'm not sure what I did wrong, but my pie didn't turn out as good as I hoped. The filling was a little runny and the crust was too hard.
A B Nudubisi
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Zykeria Bellamy
[email protected]The crust on this pie is flaky and buttery. It's the perfect complement to the rich filling.
Rey Valdez
[email protected]The filling in this pie is so creamy and flavorful. I could eat it by the spoonful.
Jarelyn Rios
[email protected]I love the addition of toasted pecans in this recipe. It gives the pie a nice crunchy texture.
Mercy Chokera
[email protected]This is my go-to pecan pie recipe. It's always a hit with my family and friends.
Conroy Robinson
[email protected]I've made this pie several times now and it's always a winner. It's the perfect dessert for any occasion.
Ggg Gg
[email protected]This pie was easy to make and turned out perfectly. The filling was rich and decadent, and the crust was flaky and golden brown.
Bappe Hossain
[email protected]I'm not a big fan of pecan pie, but this recipe changed my mind. The toasted pecans really made a difference. I'll definitely be making this again.
Tanju Islam
[email protected]I made this pie for Thanksgiving and it was a huge hit! Everyone loved it. The filling was creamy and flavorful, and the crust was flaky and buttery.
maxwell lawrence
[email protected]This pecan pie is the best I've ever had! The toasted pecans added a wonderful flavor and texture. I will definitely be making this again.