Pecan Pie

Name: Pecan Pie
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 8
Cuisine: Southern
Ingredients: 1 Tbsp bourbon; 118 milliliters cold butter (1 stick), diced; 177 milliliters light corn syrup; 1 large egg, lightly beaten; 3 eggs, lightly beaten; 296 milliliters all-purpose flour; 237 milliliters packed light brown sugar; 473 milliliters chopped toasted pecans; 0 teaspoons salt; 1 teaspoons fine salt; 2 teaspoons sugar; 5 Tbsps unsalted butter; 2 teaspoons pure vanilla extract

Pecan Pie might be just the dessert you are searching for. One serving contains 644 calories, 7g of protein, and 39g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Thanksgiving. This recipe is typical of Southern cuisine. It is a good option if you're following a vegetarian diet. Head to the store and pick up butter, butter, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 35 minutes.

Instructions

Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)

Ingredients you will need

Yellow Cornmeal

Butter

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Ingredients you will need

Dough

Water

Egg

Equipment you will use

Bowl

Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times.

Ingredients you will need

Yellow Cornmeal

Butter

Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.)

Ingredients you will need

Dough

Water

Egg

Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Ingredients you will need

Dough

Equipment you will use

Bowl

Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

Ingredients you will need

Pie Crust

Dough

Equipment you will use

Pie Form

Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Pie Crust

Equipment you will use

Baking Paper

Aluminum Foil

Oven

Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Oven

Remove 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. Reduce the oven temperature to 350 degrees F.

Ingredients you will need

Pie Crust

Beans

Equipment you will use

Baking Paper

Oven

While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute.

Ingredients you will need

Brown Sugar

Corn Syrup

Butter

Crust

Salt

Equipment you will use

Sauce Pan

Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.)

Ingredients you will need

Bourbon

Vanilla

Crust

Nuts

Equipment you will use

Oven

Whisk the beaten eggs into the filling until smooth.

Ingredients you will need

Egg

Equipment you will use

Whisk

Put the pie shell on a sheet pan and pour the filling into the hot crust.

Ingredients you will need

Pie Crust

Crust

Equipment you will use

Frying Pan

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack.

Equipment you will use

Aluminum Foil

Oven

Serve slightly warm or room temperature.

Equipment

Ingredients

Servings:

1Tbsp

bourbon 118milliliters

cold butter (1 stick), diced 177milliliters

light corn syrup 1large

egg, lightly beaten 3

eggs, lightly beaten 296milliliters

all-purpose flour 237milliliters

packed light brown sugar 473milliliters

chopped toasted pecans 0teaspoons

salt 1teaspoons

fine salt 2teaspoons

sugar 5Tbsps

unsalted butter 2teaspoons

pure vanilla extract

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try RELAX Riesling. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 10 dollars per bottle.