This pie turned out fantastic. With that being said, boy are pecan pies rich! Don't think you are going to have 2 pieces of this pie in one sitting; it just won't happen.
A side note about the pie crust: I have made a few different recipes for pie crust and this one seemed very complicated for no real improvement over other recipes, so if you have a favorite pie crust recipe, feel free to use that instead of this one.
- 1 1/4 cups flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 stick butter, diced
- An unknown quantity of very cold (ice) water
- This will be dependent on the hardness of the water, the humidity of your kitchen, your elevation compared to sea level, and a bunch of other scientific things that I have no clue about.
- 1 cup light brown sugar, packed
- 1 cup dark corn syrup
- 2 Tbsp butter, melted
- 3 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups pecan halves, toasted
- I missed this toasted part and made the pie with straight from the bag pecan halves and it turned out fine.
- In a food processor bowl, measure in the first 3 ingredients and pulse a couple of times to mix it all together.
- Add the butter and pulse about half a dozen to a full dozen more times.
- With the machine running, add in 3 Tbsp of the water. If the mixture does not hold together, keep adding 1 Tbsp at a time of additional water until it just holds together.
- Take the dough from the machine and compact it (with your hands) into a ball.
- Flatten the ball into a puck-like shape.
- Wrap the dough-puck in plastic wrap and put in the fridge for about an hour.
- Note: If your wife tries to convince you that leaving it in the fridge overnight will be just fine and that you should go to bed: do not listen to her! The dough-puck will become as hard as a hokey puck and you will need to start over.
- Remove the dough from the fridge and roll it out on a floured surface.
- Roll it out into a 13-inch round shape.
- Transfer the pie crust from the counter to a 9-inch pie pan.
- Cut off any excess, leaving about 1/2 an inch overhang.
- Fold under the overhang and crimp with your fingers.
- If you have the skill, you can even crimp it decoratively, but I don't have that skill yet.
- Refrigerate the crust for another hour.
- Preheat the oven to 375 degrees.
- Line the crust with buttered aluminum foil and fill with dried beans.
- I found that you only really need to fill the bottom with beans. Also, if you have pie weights, they will work instead.
- Bake for 7 minutes, then remove the beans and foil.
- Bake for about 5 more minutes, until the middle of the crust is a golden brown.
- If the crust bubbles up, press it back into shape with a fork.
- Let the pie crust cool as you make the filling, but leave the oven on.
- Whisk together the brown sugar, corn syrup, and butter in a bowl until blended.
- Whisk in each egg, one at a time.
- Stir in the vanilla and salt and then fold in the pecans.
- Pour the pecan mixture into the prepared crust and bake for about 50 minutes, until the center is just set.
- Let the pie cool for 30 minutes.
The recipe also included a whipped topping, but I don't think it is needed and I omitted it when making the recipe.