Toasted-Pecan Pie
shared by Jennifer
Details:
-
PT1H10M
- Prep Time: 1 Hour 10 Minutes PT1H20M
- Cook Time: 1 Hour 20 Minutes PT2H30M
- Total Time: 2 Hours 30 Minutes
- Difficulty: Intermediate
- Serves: 6-8 people
- Cuisine: American
Blend flour and salt in processor 10 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 4 tablespoons ice water; blen
Crust
Ingredients:
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons (or more) ice water
Directions:
- Blend flour and salt in processor 10 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal.
- Add 4 tablespoons ice water; blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry.
- Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Filling
Ingredients:
- 3 cups pecans (about 10 ounces), divided
- 6 large eggs
- 2 cups sugar
- 2 cups dark corn syrup
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Lightly sweetened whipped cream
Directions:
- Preheat oven to 350°F. Coarsely chop 2 cups pecans and reserve. Spread 1 cup pecans on rimmed baking sheet.
- Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool, then grind nuts finely in processor. Maintain oven temperature.
- Roll out crust on lightly floured surface to 13-inch round (crust will be thin). Transfer crust to 10-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze crust 20 minutes.
- Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust.
- Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes.
- Transfer to rack and cool at least 3 hours. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve slightly warm or at room temperature with whipped cream.