The Best pecan pie recipe!
Are you looking for the secrete to the best pecan pie ever! Look no further because I’ve got the answer for you and it isn’t something that will take hours and hours in the kitchen. It really isn’t that different than any other recipe. Find the best ingredients and combine them with great flavor and technique. This is what I made for Thanksgiving weekend and it was definitely an indulgence. My secrete to the best pecan pie is fresh vanilla bean and doubling or tripling in some cases the amount of pecans in most other recipes. In this pecan pie there is not small layer of pecans on top and then a middle section of gel ( custard) and then crust. The custard or gel in the middle is filled with pecans and vanilla along with other flavors. So the secrete is out of the bag, and now it is time to go and try for yourself. Here is the recipe I hope you enjoy it!
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour, for rolling the dough
5 tablespoons unsalted butter
1 1/8 cup packed light brown sugar
3/4 cup light corn syrup or (1/4 plus 1/8 apple low glycemic and 1/4 plus 1/8 maple syrup)
1/2 teaspoon fine salt
3 cups chopped toasted pecans
1 to 2 tablespoons bourbon
1 vanilla bean scraped or 2 teaspoons pure vanilla extract
3 eggs, lightly beaten
2 tsp of orange zest (optional)
For the Pie Crust
Preheat oven to 350°F with a baking sheet on middle rack.
Place all the ingredients into a food processor except for the egg. Puree for 20 seconds and then add the egg to the processor while it is still running. Puree for another 10 seconds until the dough comes together. Wrap in parchment and place in the refrigerator for 30 minutes.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 11-inch tart shell. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of shell and remove the excess dough. With a fork prick the dough all over. Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart. Place in the oven and bake for 22-25 minutes. Take out the pie tart and allow to cool completely. Take off the parchment and save the weights for another baking day.
For the Filling
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in the bowl with the syrup-egg mixture and mix well then pour in pie shell. Bake on sheet pan lined with parchment paper until filling is set, 35-45 minutes. Cool completely.