Pecan Pie Recipe
(Baking)
Damn, I hope it isn't a disappointment...I have dragged this out forever. Also, ignore typos.
This is a pecan pie recipe I got from a college roommate who had roots in Texas and Arkansas. I put it against any pecan pie. It has never failed to impress. The crust is critical. You can use a store bought pie crust, but, at that point, just buy the whole pie. It is a pecan pie, so the ingredients and process are going to be similar to any pecan pie. I also have a decent chess pie recipe if anyone is interested.
Crust: This is a raw crust, so no blind baking needed, so you don’t need to use pie weights or needlessly bake dried beans on parchment on your crust.
Mise en place: Rolling pin, Box grater, Pie pan (duh), parchment paper. (please get some high quality parchment: King Arthur, katbite, costco (right?), Reynold’s stay flat). Measuring gear, cups, spoons. Clear a nice area for rolling. Pasty knife if you have one, otherwise use a fork.
Ingredients: I haven’t tried substituting the shortening, do so at your own risk.
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
6 Tablespoons cold unsalted butter
3/4 cup vegetable shortening, , chilled.
1/2 cup ice water
1. Fill a measuring cup with ½ cup of cold water and set it aside. Refrigerate or pit in the freezer if you don’t work fast.
2. In a bowl add the flour.
3. Add the fats: Grate your frozen butter right into the bowl (or cut it into tiny pieces). Add the chilled shortening and use a pastry cutter or a fork to work everything into the flour until it looks like coarse crumbs.
4. Add the ice water a spoonful at a time, mixing gently until the dough starts to come together. You might not need all the water. Once it holds together, lightly shape it into a ball. Don’t over mix, or you won’t get that flaky crust.
5. Split the dough into two pieces and press each one into a flat disk.
6. Refrigerate: Wrap each disk in plastic wrap and chill fone or about 2 hours (or stick them in the freezer for 30 minutes). Don’t skip this step!!!—the fats need to stay cold so the crust bakes up flaky. Freeze the other crust.
7. When the dough is nice and chilly, roll it out on a floured surface. If you don’t make pie crust a lot,, try this trick: lay a damp towel (thin, and flat) on the counter, put a sheet of parchment on top, and lightly flour it. The towel keeps the parchment from sliding around. Roll the dough into a circle about an inch bigger than your pie dish, roll from the center outward. The edges are going to be a little ragged, no worries.
8. Place in the pie pan: Gently flip the dough into your pie dish and peel off the parchment. Press it into the bottom and sides, then trim and crimp the edges. Squeeze cracks together. This isn’t a beauty contest, you will probably end up eating this over the sink at 1:00AM anyway.
This crust can also be blind baked with pie weights for other pies. (it will shrink without them). I am not including the blind bake instructions to avoid recipe confusion.
This makes TWO crusts. You only need one. Freeze the other because you will want to make again and share.
The filling:
Mise en Place: Deep pie serving dish, pie server, serving wedge (unless you are going to eat it right out of the pie dish), glass of wine (French bordeaux is recommended), big mixing bowl. Use stainless, ceramic, glass or even plastic. There isn’t enough acid to need nonreactive, but I don’t like putting dairy fats in aluminum, etc. Actually, just throw out reactive bowls, or hang them as decorations, they suck. Sieve or some kind of strainer.
Ingredients for filling
1 1⁄2 cups corn syrup (I use 1/2 dark and 1/2 light)
1 cup sugar
1⁄4 cup butter
1 1⁄2 teaspoons vanilla
4 eggs
1 1⁄2 cups pecans, coarsely broken
Unbaked pie crust from above.
Optional: get creative. Seriously. Try one at a time for easy duplication. this will give your pie q signature flavor.
Some bourbon for depth, and smoke.
some acid (vinegar or lemon juice to cut the sweetness and smooth out the filling)
pinch or two of ancho chili powder or espresso powder to punch op the back notes.
Sprinkle flake salt on top before baking to get that salt/sweet caramel vibe
Brown the butter first if you want deep south.
Toast the pecans if you want a little warmth
Substitute vanilla bean paste if you want more vanilla punch and flecks.
Ornage zest adds tons of brightness (you will not taste the orange, go easy).
1. Sip some wine. Relax. Maybe put on some bluegrass, jazz, or texarkana.
2. In saucepan boil sugar and corn syrups for about 3 minutes; Put on counter or a trivet to cool, 2-1/2 – 3 minutes. Hot corn syrup is as hot as the sun, be careful. (If you use stainless, put boiling water in it when you’re done for easy cleaning)
3. In big bowl beat eggs ~lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
4. Recommended to strain the mixture to make sure it's smooth.
5. Stir in butter (it will melt when stirred into warm mixture), vanilla, and pecans and any creatives and pour into crust.
6. Bake in a 350°F oven for about 45 to 60 minutes or until set.
7. Drink more wine.
Check for done-ness:
Edges should be set, but the center should jiggle like jello. Think Brie Larson on the edges and Christina Hendricks in the middle. Also pecan pies tend to get a little puffy as they approach the done stage, then settle down as they cool. If you are a perfectionist and done mind poking a little hole into the majestic beauty of the pie, look for an internal temp of 200°F (That’s 93C for people who like base ten)
edit: I ran this through AI to smooth out my language. I tend to be short and technical. Re-edited it myself to make sure everything is identical to the original shredded handwritten mess.
