Pecan Pie. Pecan Pie is always a favorite with my family and this one is dynamite! One thing that should be in the instructions is that the water and corn starch are mixed together before adding to the sugar mixture. Learn how to make classic pecan pie with buttery & flaky crust, filled with rich and nutty southern pecan pie filling.

Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Whether it's a traditional Southern recipe or a twist with chocolate or bourbon, pecan pie is that sticky-sweet dessert everyone loves to. You can have Pecan Pie using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pecan Pie

Prepare 1 1/4 cups of all-purpose flour.
You need 2 tsp of sugar.
Prepare 1/8 tsp of salt.
Prepare 1/2 cup of cold butter.
It's 1 of large egg, lightly beaten.
Prepare of Flour, for rolling the dough.
You need 5 tbsp of unsalted butter.
You need 1 cup of light brown sugar.
It's 3/4 cup of light corn syrup.
It's 1/2 tsp of salt.
You need 2 cups of chopped toasted pecans.
You need 1-2 tbsp of bourbon.
You need 2 tsp of pure vanilla extract.
It's 3 of eggs, lightly beaten.

This pecan pie recipe impressed me from beginning to end. The crispy topping, the chunky pecans, the gooey center and oh, of course, the flaky crust. You cannot go wrong with this recipe! Pecan pie itself, though, is a more recent invention.

Pecan Pie instructions

Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, mix in the butter into the dry ingredients until it properly mixed..
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..
Form the dough together in a round shape, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour..
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle and the dough needs to be pie thick. Transfer the dough to a 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. Freeze the pie dough for another 30 minutes..
Preheat oven to 400 degrees F. Put a piece of parchment paper or foil over the pie dough and fill with dried beans. Bake on a baking sheet until the dough is set, about 20 minutes. 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..
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 a minute. Remove from 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.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan.
Pour the filling into the hot crust. Bake 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. Serve slightly warm or room temperature with whip cream or ice cream.

One might ask what this Japanese born Aussie gal is doing, determined to master this great American classic. Well, it goes back to the story of this website. Along with a double handful of pecans, we tip our hat to the pie's southern roots by adding a shot of bourbon to the filling, which lends its own complex. Do you love Pecan Pie as much as I? Or are you among the unfortunate humans who has never Although it can be served warm, Pecan Pie is best when it's completely set.