No matter how you say it (pi-kan / pe-kan) this pie is delicious. Pecan pie is a standard for my family during the Holidays. It just isn't Christmas without one or two on the buffet. Well y'all, I searched high and low for the best recipe. I don't mean just any run of the mill recipe. I'm talking about one of those "found in a 50 year old church cookbook" kind of recipes. A recipe that's so good you don't want to share it. That's what I was looking for.
It took some time, but I finally found it. A Texas State Fair winner of a recipe. Be sure to read through the directions thoroughly before starting. This pie takes a while and has a few things that you can prep ahead of time if you're on a tight schedule.
Once you make this pie you'll understand why I named it Heirloom Pecan Pie. There is a lot of love and patience that go into making this delicious dessert. Bubba was super excited to get his hands on this one. Start a Holiday tradition and add a delicious pecan pie to your menu.
Heirloom Pecan Pie
2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 stick plus 4 tablespoons unsalted butter, cut into 1/2" cubes
1/4 cup plus 1 tablespoon ice water
1 1/2 cups pecan halves
1 1/2 sticks unsalted butter
1 1/2 cups dark brown sugar
3/4 cup granulated sugar
1/2 cup light corn syrup
3 tablespoons whole milk
2 tablespoons all purpose flour
1/2 vanilla bean, split, seeds scraped
1/2 teaspoon salt
With a food processor, pulse the flour, sugar and salt. Add the butter and pulse until it is the size of small peas. Add the ice water in small portions and pulse until the pastry is evenly moistened. Turn out dough mixture onto a lightly floured surface. Lightly knead dough just until it comes together. Shape into a disk, wrap in plastic and refrigerate for 1 hour.
Preheat the oven to 350° (Get ready cause this oven is going to be on for a while) Roll out the pastry on a lightly floured surface. Roll until it 1/8 inch thick; transfer to a deep 10 inch glass pie plate and trim the overhang to 1/2 inch. Fold the edge of the pastry under and crimp the edges with your fingers or a fork. Prick the bottom of the crust with a fork in a few places. Freeze for 30 minutes.
On a baking sheet, toast the pecans for 8 minutes or until lightly browned. Set aside to cool.
Line the pie shell with parchment paper and fill with pie weights, dried beans or rice. Bake until lightly browned around the edges, about 25 minutes. Remove the paper and weights and bake the crust for an additional 15 minutes or until lightly brown. Be sure to leave your oven on.
In a medium saucepan, melt the butter. Add the brown sugar, granulated sugar, corn syrup, milk, flour, vanilla seeds and salt. Cook over medium heat, stirring occasionally, just until the mixture comes to a boil. Let stand for 5 minutes.
In a glass or heatproof bowl, lightly beat the eggs. Slowly whisk in the hot sugar mixture until completely blended. Cover the bottom of he pie shell with toasted pecans. Pour the filling on top. The pecans will rise to the surface. Bake for 45 minutes or until the center is just barely set and the crust is golden brown. Place on pie rack to cool completely.
P.S. I apologize about the pics in this post. We've had a bit of weather and getting good natural light was a challenge. I promise better quality for next weeks Savory installment.
Recipe adapted from Food&Wine