Welcome to a slice of heaven, pie enthusiasts! Preppy Kitchen's Ultimate Pecan Pie combines a crisp butter crust with a perfectly balanced sweet and nutty filling. It's a recipe that delivers on the promise of no soggy bottoms and an irresistible, scrumptious experience with each bite. Follow along as we create a dessert that will make all of your pecan pie dreams come true.
Ingredients:
For the Pie Crust:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar (50 grams)
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold (226 grams)
- About 1/4 cup ice water
For the Filling:
- 4 tablespoons unsalted butter
- 1 cup dark corn syrup
- 1/3 cup packed brown sugar
- 1/4 cup maple syrup
- 3/4 teaspoon salt
- 3 large eggs, room temperature
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2-3 tablespoons bourbon, rum, or Kahlua (optional)
- 1 1/2 cups pecans, plus extra for topping if desired
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes (plus chilling time)
Equipment: Food processor, pie dish, rolling pin, foil, pie weights
Servings: 8-10 slices
Instructions:
1. Begin by making the pie crust. In the bowl of your food processor, combine 2 1/4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt. Pulse to mix together.
2. Cut 1 cup of cold unsalted butter into chunks and add to the food processor. Pulse until the mixture resembles coarse crumbs.
3. While pulsing, drizzle in about 1/4 cup of ice water just until the dough starts to come together.
4. Turn the dough out onto a floured surface and work it together to form a disk. Wrap loosely in plastic and gently press to flatten slightly. Chill in the freezer for 15-20 minutes.
5. Preheat your oven to 425°F (220°C). Flour a surface and your rolling pin, and roll out the pie dough to about a 1/4 inch thickness.
6. Transfer the dough into your pie dish, pressing gently to fit without stretching. Trim the edges, leaving excess for folding and crimping to create a decorative edge.
7. Line the crust with foil and fill with pie weights. Blind bake for 15 minutes.
8. For the filling, melt 4 tablespoons of butter in a small pot. Add 1 cup of dark corn syrup, 1/3 cup of packed brown sugar, 1/4 cup of maple syrup, and 3/4 teaspoon of salt. Heat over medium until combined and starting to bubble. Set aside to cool.
9. In a separate bowl, whisk together 3 whole eggs, 1 egg yolk, and 2 teaspoons of vanilla extract. If using alcohol, add it here.
10. Gradually whisk the egg mixture into the cooled syrup mixture to combine.
11. Stir in 1 1/2 cups of pecans and pour the filling into the pre-baked crust.
12. Decorate the top with extra pecans if desired, arranging them in concentric circles.
13. Reduce oven temperature to 350°F (175°C). Cover the edges with foil if they are browning too quickly and bake for 40 minutes or until the filling is set.
14. Allow the pie to cool before serving with a dollop of whipped cream.
This recipe is a tribute to John Kanell and his incredible talents shared on the Preppy Kitchen YouTube channel. You can find many more delectable homemade dishes by visiting https://www.youtube.com/@PreppyKitchen
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