Pecan Pie
Seriously sweet. Seriously New Orleans. Pecan Pie, Crème Caramel, and Bread Pudding are the three all time classic New Orleans desserts. Variations on pecan pie include Chocolate Pecan Pie and Bourbon Pecan Pie. I love this traditional recipe. This is why we exercise- to be able to enjoy this soul satisfying dessert once in a while. Our theory on calories- Don’t waste ‘em, make ‘em worth it. Trust me- this is worth it.
Makes 1 9" pie
Pie Dough
Fold this dough like you’re making puff pastry. The more delicate folds you make the flakier your crust will be. Do it by hand folding in the layers of butter. Master this and it will be one of the most versatile bare recipes in you kitchen. Use it with Pecan Pie, Crawfish Pie, Turtle Pie, Chicken Pot Pie- you’ll be the Bubba Gump of pie shells.
1 ½ cups all purpose flour
1 pinch salt
1 stick butter
5 to 6 tablespoons ice cold water
In a medium bowl, combine flour and salt. Using your hands, work butter and flour gently until butter is the size of a dime. Make a well in center. Add 5 tablespoons of water into center and combine gently by folding together. Add the additional water if needed. You will know because dough will be dry and crumbly. Fold until dough forms together. Do not over work dough. Wrap with plastic and set in refrigerator to rest. It is best for dough to rest overnight or until center is cool.
Chef’s Notes: A good pie dough is a sign of a good cook. Always use your hands to make the dough. A machine seems to overwork the dough. Fold the dough like puff pastry to create layers which makes for a flaky crust. Use a good fresh butter.
Filling
Flour, for rolling out dough
6 medium eggs
1 1/3 cups sugar
1 1/3 cups light corn syrup
1 tablespoon melted butter, unsalted
1 teaspoon vanilla extract
¼ teaspoon salt
2 ½ cups pecans
Pull dough out and temper for about 15 minutes.
Sprinkle work surface with flour. Flatten dough slightly with your hands into a round shape. Sprinkle dough and rolling pin with flour. Roll dough out evenly, working from the center outwards. Don’t worry if it cracks or tears simply squeeze it back together. If underside starts to stick or rolling pin starts to stick, sprinkle with additional flour. Roll to a thickness of about 1/8".
Place a 9" pie pan upside down in the center of the dough. Using a paring knife cut out a circle around the pie pan, extending 1" out from the edge of the pan. Remove pan and brush off excess flour. Fold dough in half and place in pan. Unfold and push dough down into bottom and down sides of pan, careful not to tear dough. Fold edge under about ½". Crimp edges in any fashion you like. You can use a fork or pinch the dough between your thumb and index fingers. Chill crust while making the filling.
Preheat oven to 250ºF.
In a large bowl, whisk eggs, add the sugar, corn syrup, melted butter, vanilla, and salt. Mix until smooth and well combined.
Pour pecans into crust. Pour filling over pecans. Stir the two together gently until pecans are evenly distributed using finger. Be careful not to tear dough.
Bake for 2 hours and 45 minutes until center is sent and crust is golden brown.
Chef’s notes: The pie will lightly rise in center. This will tell you it’s finished. Don’t allow rising too much because it will easily overcook, causing a dark filling and a dry, cracking pie. Perfect pecan pie should have a golden filling. The secret is long and slow cooking. If you’re not positive that the pie is done, turn off oven and let rest in oven for 15 minutes.
Always be sure pie pan is clean and dough has no holes or the filling will leak and pie will stick.
We NEVER refrigerate pecan pie at the restaurant.