Pecan pie with a smooth-tex­tured fill­ing and a nice crust

El Dorado News-Times - - Living -


Serv­ings: 8

Start to fin­ish: 1 hour (plus 2 hours for cool­ing)


1 recipe Ba­sic Sin­gle-Crust Pie Dough (recipe fol­lows), fit­ted into a 9-inch pie plate and chilled

6 ta­ble­spoons un­salted but­ter, cut into 1-inch pieces

1 cup packed (7 ounces) dark brown sugar

1/2 tea­spoon salt

3 large eggs

3/4 cup light corn syrup

1 ta­ble­spoon vanilla ex­tract

2 cups (8 ounces) pecans, toasted and chopped fine


Ad­just oven rack to mid­dle po­si­tion and heat oven to 375 F. Line chilled pie shell with dou­ble layer of foil and fill with pie weights. Bake un­til pie dough looks dry and is light in color, 25 to 30 min­utes. Trans­fer pie plate to wire rack and re­move weights and foil. Ad­just oven rack to lower-mid­dle po­si­tion and re­duce oven tem­per­a­ture to 275 F. (Crust must still be warm when fill­ing is added.)

Melt but­ter in heat­proof bowl set in skil­let of wa­ter main­tained at just be­low sim­mer. Re­move bowl from skil­let and stir in sugar and salt un­til but­ter is ab­sorbed. Whisk in eggs, then corn syrup and vanilla un­til smooth. Re­turn bowl to hot wa­ter and stir un­til mix­ture is shiny, hot to touch, and reg­is­ters 130 F. Off heat, stir in pecans.

Pour pecan mix­ture into warm pie crust. Bake pie un­til fill­ing looks set but yields when gen­tly pressed with back of spoon, 50 min­utes to 1 hour. Let pie cool on wire rack un­til fill­ing has firmed up, about 2 hours; serve slightly warm (see note) or at room tem­per­a­ture.

Ba­sic Sin­gle-Crust Pie Dough:

We wanted pie dough that we could count on for re­li­ably flaky, fla­vor­ful, crust and achiev­ing it came down to de­ter­min­ing the right fat, the right pro­por­tion of fat to flour, and the right method for com­bin­ing them. A pro­por­tion of 3 parts but­ter to 2 parts short­en­ing proved op­ti­mal for both fla­vor and tex­ture, and a high-fat ra­tio of 2 parts flour to 1 part fat pro­duced a work­able, ten­der dough.

Makes enough for one 9-inch pie

To­tal time: 30 min­utes (plus 1 hour for chilling)


1 1/4 cups (6 1/4 ounces) all-pur­pose flour 1 ta­ble­spoon sugar

1/2 tea­spoon salt

3 ta­ble­spoons veg­etable short­en­ing, cut into 1/2-inch pieces and chilled

5 ta­ble­spoons un­salted but­ter, cut into 1/4-inch pieces and chilled

4-6 ta­ble­spoons ice wa­ter


Process flour, sugar, and salt in food pro­ces­sor un­til com­bined. Scat­ter short­en­ing over top and process un­til mix­ture re­sem­bles coarse corn­meal, about 10 sec­onds. Scat­ter but­ter pieces over top and pulse un­til mix­ture re­sem­bles coarse crumbs, about 10 pulses. Trans­fer mix­ture to medium bowl.

Sprin­kle 4 ta­ble­spoons ice wa­ter over mix­ture. Stir and press dough to­gether, us­ing stiff rub­ber spat­ula, un­til dough sticks to­gether. If dough does not come to­gether, stir in re­main­ing wa­ter, 1 ta­ble­spoon at a time, un­til it does.

Turn dough onto sheet of plas­tic wrap and flat­ten into 4-inch disk. Wrap dough tightly in plas­tic wrap and re­frig­er­ate for 1 hour. Be­fore rolling dough out, let sit on counter to soften slightly, about 10 min­utes.

Nu­tri­tion in­for­ma­tion per serv­ing: 659 calo­ries; 375 calo­ries from fat; 42 g fat (13 g sat­u­rated; 1 g trans fats); 123 mg choles­terol; 338 mg sodium; 70 g car­bo­hy­drate; 3 g fiber; 52 g sugar; 7 g pro­tein.

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