Pecan Pie Recipe
MAKES 1 PIE (8-INCH)
Crust Ingredients
6 tablespoons unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup vegetable shortening, chilled
1/2 cup ice water
Filling Ingredients
3 eggs, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/2 teaspoons all-purpose flour
1 1/2 cups dark corn syrup
1/2 teaspoon kosher salt
1 1/2 teaspoons vanilla
2 tablespoons bourbon
1 1/2 tablespoons unsalted butter, melted
2 cups pecans
1/3 cup milk chocolate, finely chopped
Crust Directions
1. Grate 6 tablespoons unsalted butter and place in freezer for 15 minutes. Whisk all-purpose flour and salt together in a large bowl.
2. Add grated butter and chilled vegetable shortening to the bowl. Using a fork or pastry cutter, cut the fats into the flour until well combined and the mixture resembles coarse crumbs.
3. Add ice water a spoonful at a time and mix until the dough just holds together. Do not overmix. Not all the water may be necessary.
4. Shape the dough into a disk and cover in plastic wrap. Refrigerate for two hours or freeze for 30 minutes.
5. Preheat oven to 375 degrees. Flour a flat surface and roll the dough outward into a sheet. Place the sheet into a pie dish, line the dough with parchment and pour pie weighs or dried beans in the dish. Crimp and then trim the edges of the pie. Bake the crust for 20-25 minutes.
Filling Directions
1. Preheat oven to 350 degrees.
2. Whisk eggs in a large bowl. Add granulated sugar, brown sugar, flour, corn syrup, salt, vanilla, bourbon and melted butter and mix well. Fold in pecan halves and chocolate.
3. Pour filling into the pie crust and bake one hour and 15 minutes, or until the internal temperature reaches 200 degrees. Place aluminum foil on the edges during baking if they begin to darken.
4. Allow to cool completely and store in refrigerator. Bring to room temperature before serving.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
