Tuesday, December 3, 2019

Classic Pecan Pie

Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter PecanIt's been a delicious month of pie.  I had a goal of making one pie each week through November and December, and so far, I'm right on schedule.  We started off November with apple pie, then there was Pumpkin Bourbon Crumble Pie, and then the Maple Tart.  And for Thanksgiving Day, I made this Pecan Pie.  Last year, I updated my classic pecan pie recipe, but this year I made a few more changes, and it was, without a doubt, the best pecan pie I've ever made/eaten.

The most noteable change I made was in pre-baking or blind-baking the crust.  Since I've taken to baking my pecan pies a little lower and slower to set the filling without burning the top layer of pecans, I felt like the crust could be improved with a pre-bake.  It's a step that ensures your crust is golden brown, flaky and completely cooked before adding a gooey or custardy filling that can prevent your crust from really cooking through.

Pre-baking the crust takes a few extra minutes, but it really pays off, making such a difference in the texture of the crust.  There's nothing like a beautifully flaky golden brown pastry underneath a perfectly gooey filling.




Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan

Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan

Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan

Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan

Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan




For the filling, I thought I'd try browning the butter first.  Browning butter only takes a few minutes longer than just melting it, and the nuttiness of the browned butter perfectly complements and enhances the flavor of the brown sugar and pecans.  Even before baking, the filling tasted absolutely amazing.

To decorate the pie, I kept it so simple, but I thought the pecans arranged on top like a Christmas tree looked so beautiful in their simplicity.  I baked the pie the night before Thanksgiving, and it was so hard to wait to eat it until the next day.  But it was worth the wait.  That flaky crust, that perfectly sweet, gooey buttery filling that's full of pecans, all topped off with a scoop of homemade ice cream.





Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan

Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan

Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan

Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan

Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan

Pecan Pie, Thanksgiving Dessert, Pie Decorating, Pecan Pie Recipe, Brown Butter Pecan





Pecan Pie
printable


Crust.
  • 1/2 the recipe for All Butter Crust (tip: make the full recipe and freeze half the dough for another pie)
Filling.
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar
  • 3/4 cup light corn syrup
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups pecans, roughly chopped
  • 29 pecan halves
Crust.
Roll out the dough to between 1/4 and 1/8 inch thick.  Fit into a deep-dish pie pan, fold the edges under and crimp the edges.  Use a fork to lightly prick the bottom of the crust all over (this is called docking the crust, and will help prevent it from puffing up too much during the pre-bake).  Freeze the crust in the pan for 30 minutes while you preheat the oven.

Preheat the oven to 400 degrees F.  Lightly brush the crust all over with egg white (you'll have an white leftover since you'll only use an egg yolk in the dough recipe).  Lay a piece of parchment paper over the crust and fill with dried beans or pie weights.

Bake the crust at 400 for 20 minutes.  Carefully, remove the paper and the weights, and bake, uncovered, for an additional 8 minutes.  Remove from the oven and reduce the oven temperature to 325.

Filling.
Meanwhile, while the crust is baking, you can prepare the filling.

In a small saucepan over medium-low heat, melt the butter.  Continue to cook the butter, swirling the pan occasionally, until the butter is fragrant and nutty brown solids have formed at the bottom of the pan.  Pour the butter, scraping up the brown solids, into a large mixing bowl.  Whisk in the brown sugar and corn syrup until smooth.  Whisk in the eggs, vanilla, salt and flour until well combined.  Mix in the chopped pecans.

Set the pre-baked crust on a baking sheet.  Mix up the filling again and pour into the crust.  Arrange the pecan halves on top of the filling (overlapping them slightly so that they all fit vertically) to resemble a Christmas tree.

Very carefully, so as not to slosh the filling, return the pie to the oven.  Bake at 325 for 50-55 minutes; when done, the filling should still jiggle ever so slightly, and will finish cooking and setting up as it cools.  You can cover the edge of the crust with a pie shield or strips of foil partway through baking, if it is getting too brown.

Cool the pie completely on a wire rack before cutting.

This pie stays fresh-tasting for days and days after baking.  Enjoy!

Recipe from Curly Girl Kitchen

1 comment :

  1. This is the only pecan pie recipe my family ever used. Been making it for generations and it's always delicious. Very decadent and perfect with a strong cup of cafe' au lait! C' est si Bon!
    Beautyfull Photos!
    Thanks for sharing Heather!
    ~Lexi

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