Pecan Pie Recipe

Make the crust

In a bowl, whisk 1.25 cups flour with 0.25 tsp salt and 1 tbsp sugar. Cut 0.5 cup cold cubed butter into flour using a pastry cutter or fingers until mixture resembles coarse peas. Add 3 tbs ice water, 1 tablespoon at a time, tossing until dough just comes together. Form into a disk, wrap, and chill 30 minutes.

Roll and blind-bake

Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to fit a 9-inch pie pan. Press into pan, trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 minutes more until edges are lightly golden. Reduce oven to 350°F (175°C).

Prepare filling

In a large bowl, whisk 3 large eggs. Add 1 cup light corn syrup, 0.75 cup packed dark brown sugar, 4 tbs melted butter, 1 tsp vanilla extract and 0.25 tsp fine sea salt. Whisk until smooth and sugar is dissolved.

Assemble and bake

Scatter 2 cups salted pecan halves evenly across the pre-baked crust. Pour the filling mixture over pecans so they are mostly covered. Bake at 350°F (175°C) for 45–55 minutes, or until filling is set with a slight jiggle in the center. If edges brown too quickly, tent with foil after 30 minutes.

Cool

Remove pie and cool on a wire rack for at least 2 hours to set the filling. For best texture, chill 2–4 hours before serving.

Make caramel: In a medium heavy-bottomed saucepan over medium heat, combine 0.75 cup granulated sugar and 3 tbs water. Swirl the pan (do not stir) occasionally until sugar dissolves and turns an amber color, about 6–8 minutes. Watch closely to avoid burning.

Finish sauce: Remove pan from heat and carefully add 4 tbs unsalted butter, whisking until melted. Slowly pour in 0.5 cup heavy cream while whisking (mixture will bubble vigorously). Return to low heat, stir until smooth. Stir in 0.5 tsp fine sea salt. Let cool to room temperature; sauce will thicken. Store in a jar in the fridge up to 2 weeks; warm gently before using.

Use on pie: Drizzle salted caramel over cooled pecan pie slices just before serving, or spoon modest amounts between pie and mousse layers as plated.

Melt chocolate

Place 8 oz white chocolate in a heatproof bowl. Warm 2–3 tbs of the heavy cream in a small saucepan until just simmering and pour over chocolate. Let sit 1 minute, then stir until smooth. If needed, microwave in 10-second bursts, stirring until melted. Let chocolate cool to lukewarm.

Whip cream

In a chilled bowl, whip the remaining heavy cream to soft peaks. Keep chilled until assembling.

Stabilize egg whites

In a separate clean bowl, whisk 2 egg whites with 2 tbsp granulated sugar and 0.125 tsp fine sea salt to glossy soft peaks. If using a mixer, start slow then increase speed until medium-stiff peaks form. This step adds volume and lightness.

Fold together

Gently fold the cooled melted white chocolate into the whipped cream to combine. Then fold in the whipped egg whites in two additions, keeping as much air as possible to create a light mousse. Add 0.5 tsp vanilla extract and fold briefly to incorporate.

Chill

Spoon or pipe mousse into a bowl or individual serving glasses. Chill at least 1 hour to set. Mousse can be kept refrigerated up to 2 days.

Serve with pie

When serving, place a slice of pecan pie on a plate, add a dollop or quenelle of white chocolate mousse at the side, and drizzle salted caramel over the pie and a little over the mousse. Sprinkle extra chopped pecans or flaky sea salt if desired.