Pecan Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">175g all-purpose flour</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">115g unsalted butter, cold and cubed</li> <li class="ingredients-single-item">60ml ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">200g pecans (150g roughly chopped, 50g whole halves for topping)</li> <li class="ingredients-single-item">3 large eggs, at room temperature</li> <li class="ingredients-single-item">100g light brown sugar</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">120ml pure maple syrup (or golden syrup)</li> <li class="ingredients-single-item">60ml dark corn syrup (or honey)</li> <li class="ingredients-single-item">60g unsalted butter, melted and slightly cooled</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">2 tbsp all-purpose flour</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pie weights or dried beans</li> <li class="equipment-single-item">Baking sheet</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> First, make the pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. The varying sizes of butter create pockets of steam during baking, resulting in those beautiful flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Drizzle ice-cold water over the mixture one tablespoon at a time, gently tossing with a fork until the dough just begins to come together. You might not need all the water – stop when the dough holds together when pinched. The cold temperature keeps the butter from melting, which is crucial for a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the flour to fully hydrate and the gluten to relax, preventing a tough crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> When ready to bake, preheat your oven to 180°C (350°F). On a lightly floured surface, roll the dough into a circle about 30cm (12 inches) in diameter and 3-4mm thick. Transfer to your pie dish, gently pressing it into the corners. Trim any excess, leaving about 2cm overhang, then fold under and crimp the edges decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the bottom is just beginning to set but not brown. This partial pre-baking ensures your bottom crust won't become soggy from the wet filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While the crust is blind baking, toast the pecans (both chopped and whole) on a baking sheet for 7-8 minutes until fragrant. Watch them closely as nuts can burn quickly! Toasting intensifies their flavor and adds a wonderful dimension to your pie. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For the filling, whisk the eggs in a large bowl until lightly beaten. Add both sugars, maple syrup, corn syrup, melted butter, vanilla extract, and salt. Whisk until completely smooth, then gently stir in the flour. The small amount of flour helps stabilize the custard so it sets properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Fold in the chopped toasted pecans, then pour the mixture into your par-baked crust. Arrange the whole pecan halves on top in a decorative pattern. The filled crust may appear quite full, but don't worry – the filling will only rise slightly during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> If the crimped edges are already golden, cover them with a pie shield or strips of aluminum foil to prevent over-browning. Place the pie on a baking sheet (to catch any potential overflow) and bake at 170°C (340°F) for 45-55 minutes, or until the center has a slight wobble but is not liquid – like set gelatin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> The filling needs to reach an internal temperature of about 85°C (185°F) to properly set. If you notice the top browning too quickly but the filling isn't set, tent the whole pie loosely with foil and continue baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from the oven and place on a wire rack to cool completely, at least 3-4 hours or ideally overnight. This cooling period is crucial – cutting too soon will result in a runny filling. As it cools, the proteins in the eggs continue to set and the pie develops its perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream if desired. The pie can be stored covered at room temperature for 2 days or refrigerated for up to 5 days. For the best flavor, bring refrigerated slices to room temperature before serving. </li> </ol>