Jan 19, 2018 Apr 10, 2020 by [Archana Potdar] · This post may contain affiliate links · 57 Comments

Utterly Delicious Pecan Pie

Pecan Pie is yummy and tastes awesome when warm.

Served during the Holiday Season Pecan Pie is one Southern American dish that can be served with ice cream.

Pecan Pie

I had picked up pecans in Isreal and the idea was to eat them as a snack.

Apeksha was the one who said make pecan pie and even rescued the packet from her father. As for her father, he had no idea that pecans are not available in Goa (least I have not seen them) and was upset with her.

However, when he ate the pie finally he loved it. He is asking me to get more pecans and make the pie.

What is a Pie?

According to Wikipedia,” A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.”

Pecan Pie

So what is Pecan pie?

Pecan Pie is a speciality of Southern U.S. Cuisine and popularly you will find on the table for holiday meal.

The main ingredients are pecans and corn syrup and you may use eggs, bourbon whiskey. Pecan pie goes well with whipped cream, vanilla ice cream, or hard sauce.

When I made this pie I did not realise that I can arrange the pecans in some sort of order. Now they are all gone so will wait until I get my supply next time and get the pictures with all the pecan lined up.

The other pies that I have tried in the past and you may find interesting are

Hmm, there are many more pies that I need to try. Anyway, let us get down to Pecan Pie for the time being

Pie with Pecans

Utterly Delicious Pecan Pie

Preparation Time: 20 min
Cooking Time: 1 hour 15 min
Passive Time: 2 hours
Yield: 1 pie or about 8 servings
Recipe Source: here

Ingredients:
For the Dough:

1 ¼ cups maida/all-purpose flour
2 teaspoon sugar
⅛ teaspoon salt
½ cup cold butter (113grams), diced
1 large egg, lightly beaten (I did not use)
¼ to ½ cup ice-cold water
Flour, for rolling the dough

For the Filling:

5 tablespoon butter unsalted
1 cup light brown sugar packed
¾ cup light corn syrup
½ tsp salt
2 cups pecans toasted and chopped
1 to 2 tbsps bourbon (I did not use)
2 teaspoon vanilla extract
3 eggs, lightly beaten

Method:

Make cubes of the butter first and store in the freezer until you collect the rest of your ingredients for making the pie crust.
Set aside ¼ cup water in a bowl and ¼ in another bowl. Again, put it in the freezer until you need it.
You can make the crust in the food processor or by hand. In case you own the processor, use it.

To make the dough in a food processor:

In the processor bowl add the flour, sugar, salt and run the processor using the metal blade.
Add the chilled butter and pulse until it looks crumbly and the butter is bean-sized.
Add the egg if using and pulse 1 to 2 times.
Else, remove the dough from the processor, add a little less than ¼ cup water, and bring the dough together by hand. Use 1 tablespoon water as needed to bind the dough.

To make the dough by Hand:

In a bowl, add the flour, sugar, salt whisk.
Add the chilled butter and work it into the flour mixture with your fingers.
Mix until it looks like sand. In case the dough feels warm, put in the refrigerator for 10 minutes.
Whisk the egg, if using, with a fork and add to the dough. Stir in the egg with the fork.
Else, add a little less than ¼ cup water, and bring the dough together by hand. Use 1 tablespoon water as needed to bind the dough.
Make a disk from the dough wrap in a cling film and refrigerate until thoroughly chilled (at least 1 hour).
Dust the work surface and a rolling pin with flour lightly and roll the dough into a 12-inch circle about ⅛-inch thick.
Transfer the dough to a 9-inch pie pan leave an inch and trim the edges.
Fold the overhanging dough to form a thick edge that is even with the rim. Flute the edge.
Freeze the pie shell for 30 minutes.
Preheat the oven to 200°C/400° F.
Cover the pie with parchment paper or foil, a bit bigger than the pie size.
This will help you to remove the paper or foil easily, fill the foil with dried beans.
Bake on the centre rack for about 20 minutes or until the dough is set.
Remove the pie from the oven and lift sides of the parchment paper to remove the beans.
Continue baking until the pie shell is lightly golden brown, about 10 more minutes.
Remove from the oven, set on the cooling rack, and reduce the oven temperature to 180°C/350° F.

While the crust is baking, make the filling.

Filling:

In a thick bottomed pan, mix the butter, brown sugar, corn syrup, and salt.
Stirring constantly bring to a boil over medium heat for about a minute.
Remove from the heat and stir in the nuts, bourbon (if using), and the vanilla.
Cool the mixture slightly, say, for about 5 minutes.
Whisk the beaten eggs into the filling until smooth.
Check the crust in case it has cooled; if it has warm it in the oven for 5 minutes.
Put the pie shell on a sheet pan and pour the filling into the hot crust.
Bake on the lower oven rack until the edges are set but the centre is still slightly loose about 40 to 45 minutes. (If the edges get very dark, cover them with aluminium foil halfway during baking.)
Cool on a rack.
Serve slightly warm or room temperature.

Note:

- I was tempted to use the fork on the pie crust before baking. But, since the instructions did not say anything I went on. Was definitely glad I did not as then the filling would have seeped out and would have had a mess on my hands.
- Also, you can arrange the pecans on the pie artistically.