Pecan Pie

E-Mail

Comments (0)

Text Size:

tool goes here

Makes: one 9½-inch pie

This recipe is from "DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style," by David Guas and Raquel Pelzel (The Taunton Press, $25).

• Ingredients:

Crust

1½ cups all-purpose flour, plus extra for rolling

2 tablespoons sugar

½ teaspoon salt

1½ sticks unsalted butter, cut into small cubes

5-7 tablespoons ice water

Filling

1 large egg

5 large egg yolks

2/3 cup Steen's cane syrup (Lyle's Golden Syrup, available in the baking aisle of valley stores, can be used in place of Steen's syrup).

2/3 cup light brown sugar

½ cup heavy cream

¼ teaspoon salt

1 stick unsalted butter, cut into small pieces

1 teaspoon vanilla extract

1½ cups pecan pieces

• Instructions:

Crust: Pulse the flour, sugar and salt together in the bowl of a food processor until combined. Add the butter and pulse until the smallest pieces are about the size of corn kernels, 10 to 12 pulses. Add 5 tablespoons of butter and pulse until the dough is no longer dry (when squeezed in your hand, it should form a ball). If the dough is still dry, add more water 1 tablespoon at a time. Turn the dough out into a work surface and form it into a disk. Wrap dough in plastic wrap and chill at least one hour or up to three days.

Heat oven to 325 degrees. Remove dough from refrigerator (let it sit out at room temperature for five minutes). Flour work surface and roll dough into a 12-inch circle, 1/8-inch thick. Fit into pie plate. Chill while making filling.

Filling: Whisk the egg and egg yolks together in a large bowl and set aside. Combine the cane syrup, sugar, cream and salt in a medium saucepan. Add the butter and melt over medium heat. Once the butter has melted, continue to cook the mixture until it is hot but not bubbling, about one minute. Whisk the sugar mixture into the egg yolks a little at a time, just until the bottom of the bowl is warm to the touch, then add the remaining sugar mixture. Stir in vanilla. Take pie plate out of refrigerator. Sprinkle the pecan pieces into the pie crust and pour filling on top. Bake until the center has a little resistance, like a soft-setting custard, 30 to 40 minutes. Cool for at least one hour before serving.