Classic Pecan Pie

Votes: 26

Time: 3 hours.
Complexity: easily
Servings: 6 - 8

American pecan pie is one of the most popular Thanksgiving treats in the United States, along with pumpkin pies and apple pies. But it can be baked for any holiday, even for no special occasion, to delight loved ones with its amazing caramel-nutty flavor that few can resist. The base of the pie is a crumbly crust. You can make the dough in advance and refrigerate it overnight, which will make it even more delicious. To make the filling, chopped pecans are mixed with butter, brown sugar, eggs, and a spoonful of bourbon for a unique, rich flavor. Serve the pie when the filling is completely set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 1/4 cups premium flour + extra for work
1 tbsp. granulated sugar
A pinch of salt
110g chilled unsalted butter, cut into 1cm cubes.
1 large egg, lightly beaten
1 tbsp ice water, as needed

Filling

2 cups pecans
6 tablespoons unsalted butter
3/4 cup brown sugar
3/4 cup light corn syrup
1 tbsp bourbon
0.5 tsp salt
2 tsp vanilla paste
2 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, pecans, brown sugar, corn syrup, vanilla paste, bourbon

Cooking the dish according to the recipe:

Bake the cakeCombine the flour, granulated sugar, and salt in a food processor and pulse until evenly distributed. Add the butter and pulse about 10 times, until the mixture resembles cornmeal with pea-sized pieces of butter. Add the egg and pulse 1-2 more times. If the dough is very dry, add water. Pulse 8-10 times until it begins to come together.
Place it on a piece of plastic wrap and form it into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.

On a lightly floured work surface, roll the dough into a 12-inch (30 cm) circle. Place it in a 9-inch (22 cm) pie pan. Trim the edges, leaving a 1/2-inch (2 cm) overhang, then fold the excess dough under; crimp the edges with a fork. Freeze for about 30 minutes.
Meanwhile, position oven racks in the lower third and middle racks of the oven and preheat to 375°F (190°C). Place the pecans on a baking sheet and toast on the center rack for 10-12 minutes. Let cool slightly, then coarsely chop.
Line the chilled pie pan with parchment paper or foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake on the middle rack until the pie crust is dry and set around the edges, 20-25 minutes. Remove the parchment and beans and continue baking until golden brown, another 10-15 minutes.
Meanwhile, prepare the filling.In a medium saucepan, combine the butter, brown sugar, corn syrup, bourbon, and salt. Bring to a boil over medium heat, stirring constantly; cook for 1 minute. Remove from heat and stir in the chopped pecans and vanilla extract. Let cool slightly, about 5 minutes. Stir the eggs into the filling until smooth, then spoon the filling into the hot crust. If the crust has cooled, return it to the oven for 5 minutes to warm through before filling.
Reduce the oven temperature to 350°F (175°C). Bake the pie (on a baking sheet) on the bottom rack of the oven until the edges are set but the filling is still jiggly in the center, 40-45 minutes. If the crust is browning too quickly, cover the pie with foil.
Transfer the pie to a wire rack and let cool completely.