Brown Sugar Pecan Pie
Servings: 8 Slices
This pie is for the lovers of the original pecan pie. There’s not a lick of corn syrup in our version; we sweetened this custard pie with a generous helping of brown sugar and set it to silky perfection with our favorite Straus butter, cream and yolks.
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Equipment
- 9" pie tin
Ingredients
FLAKY, FLAKY FLAKY PIE DOUGH
- 2 cups all purpose flour 240 g
- 2 Tbsps granulated sugar 24 g
- 1 tsp Kosher salt
- 8 oz cold butter 224 g
- ½ cup very cold water
BROWN SUGAR PECAN FILLING
- 1 stick 112 g butter
- 1- ¾ cups brown sugar 400 g
- 1/3 cup heavy cream 80 g
- 3 eggs
- 2 yolks
- 5 Tbsps all purpose flour 40 g
- 1 Tbsp vanilla extract OR Bourbon
- 1 tsp Kosher salt
- 8 oz toasted pecans halves about 220 g
Instructions
FLAKY, FLAKY FLAKY PIE DOUGH
- If using a food processor, pulse your dry ingredients for a few seconds. If you’re doing this by hand, simply mix them to disperse the salt and sugar well.
- Mix your flour, sugar and salt together and place in a food processor or, if making the dough by hand, in a large bowl.
- Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 10-12 quick pulses. If doing this by hand, use your fingers to rub the cold butter into thin, flat flakes with the flour.
- Once the butter has formed pebble-sized pieces (about the size of your pinky fingernail), add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps. If doing this by hand, pour the water in and using your hands as large scoops, gather and incorporate the water to create a shaggy dough. You may need to use an extra few tablespoons of water, as your hands will absorb some of the water.
- Gather the dough into a flat disc, wrap and chill for at least 45 minutes.
- On a well-floured surface, begin to roll out your dough, turning it a quarter turn with every pass of the rolling pin until you get about a 12” circle (you will have a bit more dough than you need- make hand pies)! Using your rolling pin, lift the dough and place it gently into your pie tin Freeze this while you preheat your oven to 425°F.
- Line your pie tin with parchment paper or foil and fill the tin with pie weights (we use uncooked rice) and bake for about 15 minutes, or until the edges just begin to brown, on top of a rimmed cookie sheet. Remove from the oven and let stand for 10 minutes. Reduce the heat to 350°F and remove the pie weights, returning the tin to the oven just until the bottom of your tins gets some color.
BROWN SUGAR PECAN FILLING
- Melt the butter and pour it out into a large bowl with the brown sugar.
- Whisk in the cream, followed by the flour, eggs, yolks, vanilla (or booze) and salt.
- Place half of the pecans on the bottom of the blind-baked crust.
- Pour the mixture over the pecans and arrange remaining pecans in a pattern over the custard.
- Bake until just set – about 45 minutes to one hour. You should be able to see the center jiggle without it looking super wet.
- Here’s the hard part: you gotta let it cool. For at least two hours. I’m so sorry…
