Recipe: Perfect Pecan Pie

Perfect Pecan Pie

This dangerously delectable pecan pie is overrun with…you guessed it…pecans, caramel-toffee filling and a flaky, buttery crust. Approach with caution or it’ll be gone in one sitting.

Ingredients

Crust
1 1/2 cups flour
1/2 tsp kosher salt
2 tbsp sugar
1/2 cup butter, chilled
4 tbsp cold water

Pecan Filling
4 large eggs
1 cup corn syrup
1/2 cup packed brown sugar
3 tbsp melted butter
1 tsp vanilla extract
1/4 tsp kosher salt
1 cup coarsely chopped pecans

Pecan Topping
1/3 cup packed brown sugar
3 tbsp honey
3 tbsp butter
1 1/2 cups pecan halves

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Directions

1) Preheat oven to 350°F.

2) For the crust, in a medium bowl, combine flour, salt and sugar. Using your hands or a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Gradually drizzle cold water over flour mixture. Toss the mixture with a fork to moisten until the dough comes together. Gently gather dough into a ball. On a floured work surface, roll dough out into a circle that is 1-inch larger all around than an upside down 9-inch pie plate. Once rolled, ease dough into a 9-inch pie plate to evenly line the bottom and go up the sides. Fold overhanging dough under itself to form a rim. Transfer to freezer for 10 minutes while preparing filling.

3) For the filling, in a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla and salt. Mix in chopped pecans and spoon into chilled pie crust. Place pie on a rimmed baking sheet and bake for 45 minutes.

4) While pie is baking, prepare topping. In a medium saucepan, combine brown sugar, honey and butter over medium heat. Cook for 3 minutes, stirring constantly until sugar dissolves and mixture is smooth. Stir in pecan halves and remove from heat.

5) Once pie has baked for 45 minutes, remove from oven and gently spoon topping over filling. Return to oven for 15-18 minutes baking until topping is golden. Cover the edges of the pie crust with aluminum foil if they are browning too much.

6) Cool pie completely before serving, allowing at least 3 hours to set.

Serves 8-10

Bite Me Bit: “Boy, those French. They have a different word for everything!” -Steve Martin

Channel your inner Julia (as in Childs) with this magnifique Eggplant & Zucchini Ratatouille Tart.

 

 

 

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.

 

 

 

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