Name: Pecan Pie (2)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 1/4 cups (310 ml) unbleached all-purpose flour, sifted; 1 tablespoon (15 ml) sugar; Pinch of salt; 1/2 cup (125 ml) cold unsalted butter, cut into pieces; 3 tablespoons (45 ml) ice water, approximately; 1 cup (250 ml) brown sugar; 1/4 cup (60 ml) icing sugar; 3/4 cup (180 ml) corn syrup; 1/4 cup (60 ml) semi-salted butter, melted; 3 eggs, lightly beaten; 1/2 teaspoon (2.5 ml) vanilla extract; 1 1/2 cups (375 ml) pecans

Preparation

Pastry
- In the bowl of a food processor, combine the flour, sugar and salt. Add the butter and pulse for several seconds until the butter pieces are the size of peas. Add the water. Pulse for several seconds more until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape into a disc.
- On a floured surface, roll out the dough. Use to line a 23-cm (9-inch) pie plate. Refrigerate for at least 30 minutes.
- With the rack in the middle position, preheat the oven to 190°C (375°F).
Filling
- In a bowl with a wooden spoon, combine the brown sugar, icing sugar, corn syrup and butter. Add the eggs and vanilla. Stir vigorously until smooth. Add the pecans. Pour into the pie shell and bake until the crust is golden and the centre almost set, 35 to 40 minutes.
- Let cool before serving, about 4 hours.
- Delicious with vanilla ice cream.

Pecan Pie (2)

Categories

Ingredients

Pastry

Filling

Preparation

Pastry

Filling

Personal Note