I have dreams about this pie. Wicked dreams. If I had to fight someone for this pie, I would. And, if we’re talking last piece – it’s on like Donkey Kong. No joke. This is a serious pie. Ever since I made this for Thanksgiving, I have been looking for reasons to make it again everyday since then.
Oh this pie is the mac daddy of all pies and really just should have a holiday on its own. Albeit usually seen during Thanksgiving, this pecan pie, my friends, needs a special place at your dining table. I have held off making this pie in fear that I could not even compete with the store-bought version to which my entire family has grown accustom. And, using a recipe that lacked corn syrup really made me nervous that people wouldn’t have the nostalgia of the ‘typical’ pecan pie. Luckily I’m dead wrong and I will be making all pies for all future pie holidays.
Also, it’s not a looker per se, but it’s all substance. Don’t judge this pie by my evidently rushed pie crust formation.
Oh, and the crust. It’s the only time that flakey can be a marvelous thing. It has taken me a while to develop this pie crust and I can say that I’m so happy with it that I declare (yes, declare) that I’ve done it. Perfectly flakey and light without being too weak to hold oodles of golden brown sugar and toasted pecans.
yields 8 servings
Filling adapted from Allrecipes.com
- 1 cup dark brown sugar, packed
- 1/4 cup white sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tbsp all-purpose flour
- 1 tbsp half and half
- 1 tsp vanilla extract
- 1 cup chopped pecans and 1/4 cup whole pecans for decorations
- 1 9-inch unbaked pie crust, recipe below
- Preheat oven to 400F.
- In a large bowl, beat eggs until foamy, and stir in melted butter. Add in the brown sugar, white sugar and flour, and mix well.
- Finally, add the half and half, vanilla and nuts.
- Pour the filling into the unbaked pie shell. Top with pecans for decoration, if using.
- Bake in preheated oven for 10 minutes.
- Then, reduce temperature of oven to 300F and bake for 35-40 minutes.
yields one 9-inch crust
- 1 and 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp white sugar
- 1/2 cup butter, cold and cut into cubes – keep it chilled
- 4 tbsp ice water
- Sift together the flour, salt and sugar together in a large bowl. Using a fork or pastry blender, cut in the cold butter until the mixture resembles coarse meal with pea sized pieces of butter. Pour the water over the mixture and using a fork until the mixture comes together into a ball.
- Wrap in plastic wrap, and place in refrigerator for at least 1 hour. You can make this dough up to 2 days in advance.
- Roll out the dough, and place in a pie plate. Fill and bake.