Pecan Pie Recipe
Recipe information
Make Pecan Pie in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pie crust
Pecan filling
Finish
Pie crust
1. Make pastry dough
In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 tsp salt, and 1/2 tsp granulated sugar. Add 6 tablespoons cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 strokes).
2. Add liquid and chill
Mix 3 tablespoons ice water with 1/2 teaspoon apple cider vinegar. Drizzle the mixture over the flour-butter and gently toss with a fork until the dough just comes together when pressed. Add a splash more water, 1 teaspoon at a time, if needed — dough should hold but not be sticky. Form into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).
3. Roll and fit
On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Gently transfer to a 9-inch (23 cm) pie pan, easing it into place without stretching. Trim the overhang to about 1/2 inch, fold under and crimp the edge decoratively. Refrigerate the fitted crust for 15 minutes while oven preheats to 350°F (175°C).
4. Blind bake (optional for a firmer crust)
Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake 5 minutes more until the crust is just set and starting to turn light golden. If you prefer an unbaked shell, you can skip blind baking and bake with filling as directed.
Pecan filling
5. Prepare filling
While the crust chills or during the blind-bake, whisk together 3 large eggs in a large bowl until slightly frothy. Add 1 cup light corn syrup, 3/4 cup packed light brown sugar, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Whisk until smooth and sugar is mostly dissolved (about 1 minute).
6. Add pecans
Stir 1 1/2 cups coarsely chopped pecans into the syrup-egg mixture until evenly distributed.
7. Assemble pie
If you blind-baked the crust, reduce oven temperature to 350°F (if it was higher). Pour the pecan filling into the prepared pie shell, smoothing the top. Arrange 1/2 cup pecan halves over the surface in a decorative pattern if desired.
Finish
8. Egg wash
In a small bowl, beat 1 egg with 1 teaspoon cold water to make an egg wash. Brush the exposed crust edge lightly with egg wash, taking care not to drip onto the filling.
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