Pecan Pie
Total Time
1 hour and 30 minutes
Prep Time
30 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(44)
Ingredients
10 servings
- 1¼ cups plain white flour (all purpose flour)
- ¼ tsp salt
- 2 tsp white sugar
- 115 g / 1 stick unsalted butter (, cold, cut into 1cm/ ⅓" cubes)
- 2.5 - 3 tbsp ice cold water
- 1 1/4 cups pecans (, enough to decorate top)
- 1 1/4 cup pecans (for filling)
- 3 eggs
- 1 cup / 200g brown sugar, packed
- 60 g / 4 tbsp unsalted butter (, melted)
- 3/4 cup / 185 ml light corn syrup (Note 2 for subs)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp bourbon (or rum or marsala, or other liquor of choice, or omit)
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Preparation
Step 1
Pie Crust:
Step 2
Place flour, salt and sugar in a food processor. Pulse twice.
Step 3
Scatter over butter. Pulse 5 times or until the largest pieces are the size of peas.
Step 4
Turn food processor on low and add 2.5 tbsp water, keep blitzing for 7 to 10 seconds until it forms crumbly clumps (see video). Pinch with your fingers - it should come together - if not, add 1/2 tbsp water until it does. Don't blitz longer than 20 seconds.
Step 5
Turn out crumbs onto work surface, use hands to bring together into a ball then pat into a 1.5cm / 1/2" thick disc. Wrap in cling wrap and refrigerate for 30 minutes.
Step 6
Pecans:
Step 7
Preheat oven to 180C/350F (standard) / 160C / 320F (fan / convection).
Step 8
Scatter 1 1/4 cups pecans on baking tray and bake for 3 to 5 minutes or until you smell them.
Step 9
Remove from oven and roughly chop. Set aside.
Step 10
Remaining 1 1/4 cups don't need toasting - they are for the top.
Step 11
Pie Crust Rollling Out (video helpful):
Step 12
Dust work surface with flour.
Step 13
Place dough on work surface, dust top with flour. Roll out into 25cm/12" circle, patching up cracks as required. Remember: the crumblier the dough, the more flaky your pastry which is GOOD!
Step 14
Roll the pastry onto your rolling pin, then roll it out onto a 22cm / 9" pie tin. Press in, then trim edges with scissors with a 1cm / 0.3" overhang.
Step 15
Turn the edges under and press down neatly. Crimp if desired (see video).
Step 16
Place 2 large pieces of baking paper over the pie crust then fill with pie weights or dried beans or rice. Weight is essential to avoid shrinking pastry.
Step 17
Bake 20 minutes, then remove pie weights and let the pastry cool for 5 minutes before filling.
Step 18
Filling:
Step 19
Whisk eggs in a large bowl. Add remaining Filling ingredients and whisk until smooth.
Step 20
Stir through chopped pecans.
Step 21
Pour into crust - it should fill it about 1 cm / 2/5" from the top (you may have excess if your pastry shrank).
Step 22
Top with whole pecans in desired pattern.
Step 23
Baking:
Step 24
Place pie in oven. Bake for 50 minutes, checking at 40 minutes, until it doesn't jiggle much when you shake it but the centre is still soft when you touch it (see video).
Step 25
It will be puffed and cracks will look extreme, but it will deflate as it cools. If your pastry / pecans are browning too quickly, cover with foil.
Step 26
Serving / Storing:
Step 27
Cool completely before serving, to allow the custard to set - 2 - 4 hours.
Step 28
Slice, and serve with ice cream or cream if desired - I don't need either!
Step 29
Store in an airtight container - great for 2 days, but I'm perfectly happy with mine even after 4.
Step 30
Save recipe for the next time?
