PERFECT PECAN PIE
Of all pies, pecan is one of the trickiest to make. The problem is in the crust. A fat-filled dough is tender, flaky and flavorful, but likely to tear during rolling and to develop tiny holes during baking. Naturally, the lava-like pecan-pie filling seeps into these openings, baking rock-hard onto the pie plate. A lean crust, on the other hand, is sturdy, but tough and dry. The crust I've developed offers the best of both styles: The following recipe is rich and tender, yet baker-friendly. Bonus: This silky-smooth filling tastes a little less treacly sweet, a plus for most pecan pie lovers.
Provided by USA WEEKEND columnist Jean Carper
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 17
Steps:
- To make crust: Mix flour, sugar and salt in a medium bowl. Rub cream cheese into flour mixture with fingertips to blend thoroughly. Using a box grater, grate frozen butter and shortening into flour mixture. Working quickly, rub fat into flour until it has the texture of coarse sand and small pebbles. Stir in ice-cold water with a fork until dough clumps form; press to form a cohesive ball. Wrap dough in plastic wrap, pressing it into a thick disk. Refrigerate until cold and firm, at least 1 hour. (Can be refrigerated up to 2 days or frozen for a month.)
- Roll dough on a lightly floured surface into a 14-inch circle, turning frequently and dusting with flour to keep it from sticking. Fold dough in half; quickly lift it into 9-inch Pyrex (not deep-dish) pie plate and unfold. Fit dough into plate so it is not stretched in any way. Trim with scissors to 1/2-inch beyond pan lip. Roll overhanging dough under with fingertips so it is flush with pan lip, then flute. Refrigerate at least 30 minutes or up to 4 hours. (Do not prick shell with a fork.)
- Adjust oven rack to lowest position and heat oven to 400 degrees. Line pie shell with a sheet of heavy-duty foil. Crumple 3 large pieces of foil into balls and place in shell to act as light weights. Bake (lightly pressing on foil if dough starts to balloon) until fluting turns golden brown, 18 to 20 minutes. Remove all foil; bake until bottom starts to turn golden brown, about 5 minutes longer. Remove shell from oven.
- To make filling: Adjust oven rack to middle position and reduce temperature to 300 degrees. In a separate pie plate, toast pecans in oven until fragrant, about 10 minutes.
- Reduce temperature to 250. Meanwhile, heat brown sugar and corn syrup in a medium heat-proof bowl over a pan of barely simmering water until sugar is almost dissolved. In another medium bowl, whisk eggs, yolks, vanilla and salt. Slowly whisk warm sugar mixture into eggs. Return bowl to pan of simmering water. Whisk in butter. In a small pan over low heat, stir together cornstarch and water until pasty thick; whisk into sugar-egg mixture. Heat in bowl over simmering water, stirring frequently. Set pie shell on middle oven rack. Sprinkle in pecans, then pour filling into shell. Bake until pie puffs slightly and just sets, 35 to 45 minutes. Cool to room temperature and serve.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 69.4 g, Cholesterol 159.5 mg, Fat 32.4 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 11.7 g, Sodium 377 mg, Sugar 37.5 g
BEST PECAN PIE RECIPE
Steps:
- Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
- Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
- As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
- Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
- Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
- Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
- Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
- Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
Nutrition Facts : Calories 560 kcal, Carbohydrate 69 g, Cholesterol 90 mg, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, Sodium 293 mg, Sugar 47 g, Fat 30 g, ServingSize 1 pie (6-8 servings), UnsaturatedFat 0 g
PLANTERS PERFECT PECAN PIE
Make and share this Planters Perfect Pecan Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Beat eggs lightly in medium bowl. Add corn syrup, sugar, butter, vanilla and salt; mix well. Stir in pecans; set aside.
- Prepare pie crust as directed on package for unfilled one crust pie using 9-inch pie plate. Add filling.
- Bake 15 minutes. Reduce oven temperature to 350°F Continue baking 30-35 minutes or until top is lightly browned and evenly puffed. Cool completely.
Nutrition Facts : Calories 471.1, Fat 21.2, SaturatedFat 5, Cholesterol 87, Sodium 226.4, Carbohydrate 69.9, Fiber 2, Sugar 37.1, Protein 4.9
PERFECT PECAN PIE
I made this recipe for Warkworth's Annual Perfect Pie contest - I got an honourable mention for the recipe! I use Beehive Golden Corn Syrup.
Provided by Rachel P
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degress.
- Combine sugar and syrup in a pot. Cook over medium heat, stirring frequently, until sugar is completely dissolved.
- Beat eggs and add a small portion of sugar/syrup mix to eggs. Add eggs to sugar/syrup mixture and stir quickly so as not to scramble.
- Stir in butter until completely melted.
- Add pecans, vanilla and rum, and stir until mixed well.
- Pour into unbaked pie shell and bake for 45 minutes.
Nutrition Facts : Calories 282.3, Fat 15.6, SaturatedFat 6.3, Cholesterol 108.2, Sodium 153.4, Carbohydrate 27.2, Fiber 0.8, Sugar 16.8, Protein 4.6
OLD-FASHIONED PECAN PIE
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.
Provided by Andrea Albin
Categories Pie Bake Christmas Thanksgiving Egg Kid-Friendly Frozen Dessert Pecan Christmas Eve Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with a baking sheet on middle rack.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
- Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
CHEF JOHN'S PECAN PIE
This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.
Provided by Chef John
Categories Desserts Pies Pecan Pie Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
- Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
- Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
- Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
- Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
- Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
- Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 57.5 g, Cholesterol 80.4 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 313.8 mg, Sugar 36.9 g
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