Pecan Pie | How to make Pecan Pie

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By Ritu Sharma
Created on 3rd Dec 2015
  • Pecan Pie, How to make Pecan Pie
  • Pecan Pie | How to make Pecan Pie (14 likes)

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    Rate It!
  • By Ritu Sharma
    Created on 3rd Dec 2015

About Pecan Pie

A savory pie prepared with pecan.

Pecan Pie is a popular aromatic and delicious dish. You can try making this amazing Pecan Pie in your kitchen. This recipe requires few minutes for preparation and 90 minutes to cook. The Pecan Pie by Ritu Sharma has detailed steps with pictures so you can easily learn how to cook Pecan Pie at home without any difficulty. Pecan Pie is enjoyed by everyone and can be served on special occasions. The flavours of the Pecan Pie would satiate your taste buds. You must try making Pecan Pie this weekend. Share your Pecan Pie cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Ritu Sharma for inputs. In case you have any queries for Pecan Pie you can comment on the recipe page to connect with the Ritu Sharma. You can also rate the Pecan Pie and give feedback.

  • Prep Time0mins
  • Cook Time90mins
  • Serves4People
Pecan Pie

Ingredients to make Pecan Pie

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold butter (1 stick) diced
  • 1 large egg lightly beaten
  • 2 tsp sugar
  • 1/8 tsp salt
  • Filling Ingredients:
  • 2 cups chopped toasted pecans
  • 1 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 3 eggs lightly beaten
  • 5 tablespoons unsalted butter
  • 1 to 2 tablespoons bourbon
  • 2 tsp pure vanilla extract
  • 1/2 tsp fine salt

How to make Pecan Pie

  1. Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt.
  2. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter.
  3. 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.
  4. Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  5. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge.
  6. 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.
  7. 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.
  8. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.
  9. 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.
  10. Reduce the oven temperature to 350 degrees F.
  11. While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt.
  12. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes.
  13. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
  14. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes.
  15. Cool on a rack. Serve slightly warm or room temperature.

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