Classic Southern Pecan Pie
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 1 (9-inch) pie
Ingredients
- 1 recipe flaky pie dough
- 8 large egg yolks
- 1 teaspoon vanilla bean paste
- 1 stick (4 ounces) unsalted butter, room temperature
- ½ cup light corn syrup
- ⅔ cup light brown sugar, packed
- ½ cup heavy whipping cream
- ½ teaspoon sea salt
- 1½ cups chopped pecans, toasted
- ½ cup pecan halves
Procedure
Lightly toasting the chopped pecans for the filling brings out the best “nutty” flavor for this pie. The pecan halves decorating the top will toast while the pie is bakes.
Preheat an oven to 375°F and place an oven rack in the middle of the oven.
To prepare pie shell: Lightly flour a work surface, center dough and dust a little flour on top. Roll out to a 14-inch round about ⅛-inch thick. Loosely roll the dough around the rolling pin, center the pin over pie dish, and carefully unroll the round over the dish, easing it into the bottom and sides and allowing the excess to overhang the sides. Trim the dough so that it overhangs by 1 inch. Fold the excess dough under at the edge of the pan. To crimp the edges, use the first two fingers of your right hand on the inside and a knuckle on your left hand on the outside and press together firmly to form a pattern. Freeze pie shell for 15 minutes or refrigerate for 30 minutes before baking.
To bake pie shell: Perforate the bottom and sides of the dough with the tines of a fork. Line the chilled pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove the weights and parchment and return the shell to the oven for about 5 more minutes, or until the shell is cooked through and firm to the touch. (If holes or cracks appear in the shell, patch them by pressing small pieces of excess dough into the area that needs repair). Set aside to cool while preparing filling.
For the filling: To a large mixing bowl add yolks and vanilla bean paste and set aside. In a small saucepan set over medium heat combine the butter, corn syrup, brown sugar, cream and salt and cook until the butter has melted and the mixture is smooth. Temper the yolks by slowly adding the warm butter mixture to the yolks, whisking continuously. Spread the chopped pecans evenly in the pie shell and slowly pour the custard mixture over the pecans. Arrange the pecan halves decoratively on top in a circular pattern. Reduce oven temperature to 325°F. Carefully transfer the pie to the oven and bake for 35 to 40 minutes, or until the pie is just set when nudged, slightly puffed and firm to the touch in the center. Transfer the pie to a rack and cool.
Preheat an oven to 375°F and place an oven rack in the middle of the oven.
To prepare pie shell: Lightly flour a work surface, center dough and dust a little flour on top. Roll out to a 14-inch round about ⅛-inch thick. Loosely roll the dough around the rolling pin, center the pin over pie dish, and carefully unroll the round over the dish, easing it into the bottom and sides and allowing the excess to overhang the sides. Trim the dough so that it overhangs by 1 inch. Fold the excess dough under at the edge of the pan. To crimp the edges, use the first two fingers of your right hand on the inside and a knuckle on your left hand on the outside and press together firmly to form a pattern. Freeze pie shell for 15 minutes or refrigerate for 30 minutes before baking.
To bake pie shell: Perforate the bottom and sides of the dough with the tines of a fork. Line the chilled pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove the weights and parchment and return the shell to the oven for about 5 more minutes, or until the shell is cooked through and firm to the touch. (If holes or cracks appear in the shell, patch them by pressing small pieces of excess dough into the area that needs repair). Set aside to cool while preparing filling.
For the filling: To a large mixing bowl add yolks and vanilla bean paste and set aside. In a small saucepan set over medium heat combine the butter, corn syrup, brown sugar, cream and salt and cook until the butter has melted and the mixture is smooth. Temper the yolks by slowly adding the warm butter mixture to the yolks, whisking continuously. Spread the chopped pecans evenly in the pie shell and slowly pour the custard mixture over the pecans. Arrange the pecan halves decoratively on top in a circular pattern. Reduce oven temperature to 325°F. Carefully transfer the pie to the oven and bake for 35 to 40 minutes, or until the pie is just set when nudged, slightly puffed and firm to the touch in the center. Transfer the pie to a rack and cool.
Classic Southern Pecan Pie
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 1 (9-inch) pie
Ingredients
- 1 recipe flaky pie dough
- 8 large egg yolks
- 1 teaspoon vanilla bean paste
- 1 stick (4 ounces) unsalted butter, room temperature
- ½ cup light corn syrup
- ⅔ cup light brown sugar, packed
- ½ cup heavy whipping cream
- ½ teaspoon sea salt
- 1½ cups chopped pecans, toasted
- ½ cup pecan halves
Procedure
Lightly toasting the chopped pecans for the filling brings out the best “nutty” flavor for this pie. The pecan halves decorating the top will toast while the pie is bakes.
Preheat an oven to 375°F and place an oven rack in the middle of the oven.
To prepare pie shell: Lightly flour a work surface, center dough and dust a little flour on top. Roll out to a 14-inch round about ⅛-inch thick. Loosely roll the dough around the rolling pin, center the pin over pie dish, and carefully unroll the round over the dish, easing it into the bottom and sides and allowing the excess to overhang the sides. Trim the dough so that it overhangs by 1 inch. Fold the excess dough under at the edge of the pan. To crimp the edges, use the first two fingers of your right hand on the inside and a knuckle on your left hand on the outside and press together firmly to form a pattern. Freeze pie shell for 15 minutes or refrigerate for 30 minutes before baking.
To bake pie shell: Perforate the bottom and sides of the dough with the tines of a fork. Line the chilled pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove the weights and parchment and return the shell to the oven for about 5 more minutes, or until the shell is cooked through and firm to the touch. (If holes or cracks appear in the shell, patch them by pressing small pieces of excess dough into the area that needs repair). Set aside to cool while preparing filling.
For the filling: To a large mixing bowl add yolks and vanilla bean paste and set aside. In a small saucepan set over medium heat combine the butter, corn syrup, brown sugar, cream and salt and cook until the butter has melted and the mixture is smooth. Temper the yolks by slowly adding the warm butter mixture to the yolks, whisking continuously. Spread the chopped pecans evenly in the pie shell and slowly pour the custard mixture over the pecans. Arrange the pecan halves decoratively on top in a circular pattern. Reduce oven temperature to 325°F. Carefully transfer the pie to the oven and bake for 35 to 40 minutes, or until the pie is just set when nudged, slightly puffed and firm to the touch in the center. Transfer the pie to a rack and cool.
Preheat an oven to 375°F and place an oven rack in the middle of the oven.
To prepare pie shell: Lightly flour a work surface, center dough and dust a little flour on top. Roll out to a 14-inch round about ⅛-inch thick. Loosely roll the dough around the rolling pin, center the pin over pie dish, and carefully unroll the round over the dish, easing it into the bottom and sides and allowing the excess to overhang the sides. Trim the dough so that it overhangs by 1 inch. Fold the excess dough under at the edge of the pan. To crimp the edges, use the first two fingers of your right hand on the inside and a knuckle on your left hand on the outside and press together firmly to form a pattern. Freeze pie shell for 15 minutes or refrigerate for 30 minutes before baking.
To bake pie shell: Perforate the bottom and sides of the dough with the tines of a fork. Line the chilled pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove the weights and parchment and return the shell to the oven for about 5 more minutes, or until the shell is cooked through and firm to the touch. (If holes or cracks appear in the shell, patch them by pressing small pieces of excess dough into the area that needs repair). Set aside to cool while preparing filling.
For the filling: To a large mixing bowl add yolks and vanilla bean paste and set aside. In a small saucepan set over medium heat combine the butter, corn syrup, brown sugar, cream and salt and cook until the butter has melted and the mixture is smooth. Temper the yolks by slowly adding the warm butter mixture to the yolks, whisking continuously. Spread the chopped pecans evenly in the pie shell and slowly pour the custard mixture over the pecans. Arrange the pecan halves decoratively on top in a circular pattern. Reduce oven temperature to 325°F. Carefully transfer the pie to the oven and bake for 35 to 40 minutes, or until the pie is just set when nudged, slightly puffed and firm to the touch in the center. Transfer the pie to a rack and cool.