Pecan pie is definitely a favorite around here. Luckily it is super simple to make so if someone has a craving for it I can whip it up in no time. This pecan pie recipe is a crowd pleaser. I have yet to find a person that dislikes it. In fact most people say it is the best pecan pie they have ever had. I originally found this recipe at thistlewoodfarms.com (great blog!) and made a few modifications, like the addition of flour to help the filling set and the cooking time.
The crust to me is the most important part. Growing up I hated pie crust. I always found it too dry. This recipe makes a light and buttery crust that is delicious!
This makes one crust, if you ever need two crusts just double the recipe.
1 1/4 cup of all purpose flour
1/2 cup or 1 stick of butter (freeze for 15 minutes after cutting to make sure it is good and cold)
1/2 tsp salt
1/2 tsp white sugar
3 to 4 tbsp ice water
Mix flour,salt and sugar in the food processor. Pulse once to mix. Add cold butter all at once and pulse 6 to 8 times until the dough looks like coarse meal and the butter is pea sized. Add the ice water 1 tbsp at a time. Pulse until the mixture just starts to clump together. Pinch it between your fingers. If it holds together it is ready, if it doesn’t add a tiny bit more water.
Remove dough from the machine and form into a disk. Don’t work it too much or you will get a tough dough. No one likes tough dough. You will still see flecks of butter in the dough. This is a good thing! Butter equals super delicious flaky dough. Wrap your disk in plastic wrap and refrigerate for at least 1 hour.
Remove from fridge and let sit at room temperature for 5 minutes just to soften it a bit so it will roll nicely. Flour your surface and rolling pin lightly. Roll it into a 12 inch circle. Make sure your dough isn’t sticking to the rolling pin or work surface. If it is just sprinkle a bit more flour under it. Carefully move the dough to a 9 inch pie plate and press the dough so it lines the bottom and sides of the plate. Cut off the excess dough with a knife or kitchen scissors. I leave a little extra hanging over the sides because the dough shrinks a bit as it bakes.
Add your filling
3 eggs at room temperature
1 cup white sugar
1/2 cup dark or golden corn syrup
1 stick of butter melted
1/4 tsp salt
1 tsp all purpose flour
1 tsp vanilla
1 cup pecans
Pre heat your oven to 350 degrees. Whisk eggs with the sugar. Add the remainder of ingredients except pecans. Spread the pecans in the bottom of the pie plate. Don’t worry they won’t stay at the bottom they float up to the surface while cooking. Add your filling over top of the pecans.
Bake for 40-50 minutes or until the pie is set on the outside but jiggly on the inside.
Let cool for several hours
The first time I made this I kind of freaked out because it was so jiggly I thought I had done something wrong. What I didn’t know is that as it cools it starts to solidify. Once it had cooled it turned into the yummiest pie ever! Enjoy!
Sofie can’t stand waiting for the pie to cool. It is her absolute favorite!