Classic Pecan Pie - Seasonal Recipe

Classic Pecan Pie

🌍 Seasonal, Autumn Difficulty: ●●●○○

Pecan pie became widespread in the American South in the late 19th century after Karo corn syrup was marketed with the recipe around 1902; though pecans are native to North America and were long used by Indigenous peoples.

Ingredients

• 190g (1½ cups) all-purpose flour
• ½ tsp salt
• 1 tbsp sugar
• 115g (½ cup) cold butter, cubed
• 3–4 tbsp ice water
• 3 eggs, lightly beaten
• 300g (1 cup) dark corn syrup (or golden syrup/treacle blend)
• 150g (¾ cup) dark brown sugar
• 60g (4 tbsp) unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp salt
• 1 tbsp bourbon (optional)
• 275g (2½ cups) pecan halves

Method

1. Making — Make pastry: process flour, salt, and sugar; cut in butter; add ice water to form dough. Refrigerate 1 hour. Roll and fit into a 23cm (9 in) pie dish; crimp edges; chill.
2. Preheating — Preheat oven to 175°C (350°F). Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and bourbon together.
3. Arranging — Arrange pecans in the chilled shell. Pour filling over them; pecans will float and form a top layer.
4. Baking — Bake 50–60 minutes until filling is set with only a slight jiggle in the very centre.
5. Cooling — Cool completely on a wire rack (minimum 2 hours) before slicing — it firms as it cools.

Tags: all-purpose flour, sugar, cold butter, –4 tbsp ice water, eggs · Source: Brittani's Almanac