Pecan pie is probably my favorite pie ever; so a few years ago I decided I should try to make it. The first recipes I’ve read all required to pre-bake the crust and it looked like too much hassle for just a pie. I knew there must be an easier way, and there is 🙂 I’ve tried a few modifications and now the recipe I mostly use is somewhere in between this tart and this pie recipes. I have never had issues with runny filling so if you are scared to attempt making pecan pie, don’t be, this recipe is foolproof 😉
Pie crust (makes 2):
- 2 1/2 all purpose flour
- 1 Tbsp sugar
- 1/2 tsp sea salt
- 1 cup (2 sticks) unsalted butter chilled, but not too hard
- 2 tsps fresh lemon juice
- 6 + Tbsps cold water
Pie filling (for 1 pie):
- 3 eggs
- 1/2 cup golden brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup light corn syrup
- 2 Tbsps bourbon (I used Maker’s Mark)
- 1 tsp vanilla
- 1/4 cup unsalted butter melted
- 1 tsp sea salt
- 1 tsp grated lemon peel
- 1 1/2 cups toasted pecans, chopped
- 1/2 cup pecan halves
Add flour, sugar, salt and butter (cut in cubes if you prefer) to a medium bowl. Using a pastry blender work the dough until it gets crumbly. I usually don’t like accumulating kitchen gadgets, but the pastry blender can definitely make it easier to make the crust, unless of course, you have a food processor 🙂
Add the lemon juice and the cold water, 1 Tbsp at a time until you can gather the dough into a ball. Use more water if needed. Split the dough into 2, press into a disk and wrap in plastic. Chill in the fridge for a few hours or overnight (from my experience, if you are short on time, you can chill it for 30 min or so. You just don’t want it too soft when rolling out).
Roll out the chilled dough on a floured surface. Try your best to keep it round, and don’t worry if you get some cracks on the edges. I am still working on mastering the rolling out. Place dough into the pie dish (you can fold it to make the transfer process easier). Trim edges and refrigerate while making the pie filling. Preheat oven to 350 F (I used 325 for my convection oven).
Whisk eggs in medium bowl. Add sugar and corn syrups and whisk until blended. Add the remaining ingredients, except the pecans, and whisk until blended. Stir in the chopped pecans.
Pour filling into the prepared crust. Arrange pecan halves on top.
Bake until filling is set in the middle, ~55 minutes. You can use this time to finish your coffee, wash some dishes or watch your convection oven like an eagle to make sure it’s baking the pie. I managed to do all of the above, with emphasis on watching the oven, of course 🙂
55 minutes was just enough time to bake my pie at 325 F using the convection oven. The crust is on the lighter side, but it is baked. Looking forward to enjoy it later tonight with my friends 😉