I only started eating/making pecan pie a few years ago. Being from ‘the north’, I wasn’t really exposed to it much, and it was never really a part of our thanksgiving feast. I have changed that though, and now I always include this deliciously sweet and simple pecan pie in our lineup of desserts.
I use the Pioneer Woman’s Pecan Pie for the filling. It’s unbelievably simple and foolproof every time. For the crust, I’ve been making the everyday flaky dough from the Huckleberry Bakery Cookbook. This little bakery in Santa Monica, California is a truly amazing place. I will go on about it in a future post, but for now, just do yourself and use this crust for everything; sweet, salty, whatever. It’s a tricky crust because you feel like you are not adding enough water, but just let it be and have faith like Zoe Nathan says.
The the link for the dough can be found here. Be sure to follow it exactly and yes, i know it seems too dry, but just keep mixing it and mushing it together and just wrap it up even though it seems too crumbly still- this is what makes it so flaky. I like to lay out some saran wrap first before i dump the dough out so that I can wrap my dough disc right up to chill it. It helps to keep it all together too. Of course, you can use any dough of your choosing and this will still be delicious!
For the filling
1 cup sugar
3 Tbsp. Brown Sugar
1/2 tsp salt
1 cup dark corn syrup
3/4 tsp vanilla
1/3 melted salted butter
3 whole eggs beaten
1 cup chopped pecans
Mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the pecans into the bottom of the unbaked pie crust then pour the wet mixture over the nuts.
Cover the pie with foil and bake for 30 minutes at 350 degrees. Remove the foil and bake for another 30 minutes. **if the center is still jiggly, cover again with the foil and bake for another 10-20 minutes. Baking time varies a lot with this recipe so just keep an eye on it, and once it stops jiggling, it’s ready!
Happy Thanksgiving!
