Equipment
Ingredients
Shortcrust Pastry
- 180 g all-purpose flour
- 115 g unsalted butter, cold and cubed
- 10 g granulated sugar
- 3 g salt
- 45 ml ice water
Pecan Filling
- 200 g pecan halves
- 150 g dark brown sugar, firmly packed
- 180 ml dark corn syrup
- 3 eggs, room temperature
- 85 g unsalted butter, melted and slightly cooled
- 10 ml vanilla extract
- 3 g salt
Nutrition (per serving)
Method
Combine the flour, granulated sugar, and salt in a mixing bowl.
Add the cold cubed butter to the dry ingredients. Cut the butter into the flour mixture until it resembles coarse meal with pea-sized lumps.
Drizzle the ice water over the mixture and mix gently until the dough just holds together. Shape into a thick disk and wrap tightly.
Chill the dough in the refrigerator for at least 1 hour.
Roll out the chilled dough on a lightly floured surface to fit a 23cm pie dish. Transfer the dough to the dish, crimp the edges, and chill in the refrigerator for another 30 minutes.
Preheat the oven to 190°C or 375°F. Line the chilled pie crust with parchment paper and fill to the brim with pie weights.
Bake the crust for 15 minutes, remove the weights and parchment, and bake for another 5 minutes until the bottom is pale but dry. Let it cool slightly.
Lower the oven temperature to 175°C or 350°F. In a large bowl, whisk together the eggs, brown sugar, dark corn syrup, melted butter, vanilla extract, and salt until smooth and uniform.
Arrange the pecan halves in an even layer in the bottom of the pre-baked crust. Pour the liquid filling evenly over the nuts, which will float to the top.
Bake for 45 to 50 minutes at 175°C or 350°F. The pie is done when the edges are set and puffed, but the center still has a slight gelatinous jiggle. The internal temperature must reach 93°C or 200°F to ensure the eggs are fully cooked and safe.
Transfer the pie to a wire rack and let it cool completely for at least 2 hours before slicing to allow the filling to set.
Chef's Notes
- Toasting the pecans for 5 to 7 minutes before assembling enhances their nutty flavor significantly and prevents them from becoming waterlogged by the filling.
- Using a mix of dark corn syrup and dark brown sugar provides a deep caramel flavor, but golden syrup or maple syrup can be substituted for a different regional flavor profile.
- A splash of bourbon, about 15ml, can be added to the filling mixture for an authentic Southern depth of flavor.
- Blind baking the crust is non-negotiable for pecan pie; skipping this step will result in a soggy bottom because the liquid filling takes a long time to set.
Storage
Refrigerator: 5 days — Cover tightly with aluminum foil or plastic wrap
Freezer: 3 months — Wrap tightly in plastic wrap followed by aluminum foil
Reheating: Thaw overnight in the refrigerator if frozen. Serve at room temperature or warm slightly in a 150°C oven for 10 minutes.
