Recipe courtesy of Cindy Fowler
From:
Food Network Magazine
Pecan Pie
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 297
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 35
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 3
- Cholesterol
- 74
- Sodium
- 110
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
Ingredients
2 cups all-purpose flour, plus more for dusting
10 tablespoons cold salted butter, cut into small pieces
1 large egg yolk
For the filling:
1 stick salted butter
1 cup packed dark brown sugar
4 large eggs
1 cup light corn syrup
1 tablespoon spiced rum
1 1/2 cups pecan halves
Directions
- Make the crust: Put the flour in a large bowl and cut in the cold butter with your fingers until the mixture forms coarse crumbs. Whisk 1/3 cup ice water and the egg yolk in a liquid measuring cup. Make a well in the center of the flour mixture and pour in the yolk mixture. Gradually stir the flour into the well until a rough dough forms. Divide the dough in half and shape each half into a ball. Wrap separately in plastic wrap and refrigerate overnight. (You will need only 1 ball of dough for this pie; freeze the other ball up to 1 month.)
- Flatten 1 ball of dough on a lightly floured surface, then roll out into a 12-inch round, about 1/8 inch thick. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
- Preheat the oven to 375 degrees F. Make the filling: Beat the butter and brown sugar in a large bowl with a mixer on medium speed until creamy, about 5 minutes. Beat in the eggs, one at a time, until combined. Beat in the corn syrup and rum until combined. Stir the pecans into the filling with a rubber spatula, then pour into the prepared crust.
- Bake the pie until the crust is golden brown and the filling is bubbling, about 1 hour (cover with foil if the filling is getting too dark). Transfer to a rack and let cool completely.