Recipes

Toasted Pecan Pie

Ingredients:

Pastry:

• 2 cups (360g) All-Purpose Flour
• 1 tsp Salt
• 1/2 cup (115g) Unsalted Butter, cold and cut intcubes
• 1/2 cup (115g) Shortening, cold
• 1/4 cup Ice Cold Water

Filling:

• 1 3/4 cups (225g) Pecan Halves, toasted
• 3 Large Eggs, room temperature
• 1/2 cup (100g) Golden Yellow Sugar, packed
• 1/2 cup (100g) White Fine Sugar
• 3/4 cup (290g) Corn Syrup
• 1/2 cup (115g) Unsalted Butter, melted
• 1 1/2 tsp Pure Vanilla Extract
• 1/2 tsp Salt

Directions:

1. Make your pastry. In a food processor add flour and salt, blend until incorporated.
2. Add cubed butter and pulse until butter resembles pea size crumbs. Next, add shortening in chunks and pulse until the mixture resembles pea size crumbs (don't overmix).
3. Slowly add 1/4 cup cold water and pulse until the dough forms into a ball (you may not need all the water, once the dough starts to come together stop adding water, you don't want the dough to be wet).
4. Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes or overnight until ready to use.
5. While the pastry rests, toast pecans in a frying pan on the stovetop until fragrant and lightly browned. Set aside.
6. Set out a 10" standard pie plate. Once dough is ready, roll out on a lightly floured work surface, keeping a circle shape. Roll dough approximately 2 inches larger than your pie plate and approximately 1/4 inch thick. Gently and carefully re-roll dough onto your rolling pin and lift the dough over your pie plate. Gently place the dough into the pie plate. Lift the edges and press the dough to fit.
7. Using scissors trim the dough to fit the pie plate. Flute the edges using your fingers (or press a fork into the edges). Using a fork poke the bottom of the pie all over. This prevents shrinkage while the pie bakes.
8. Place the pie shell in the freezer for 10 minutes.
9. Preheat oven to 350deg;F and move the rack to the bottom third of the oven.
10. Meanwhile, make your filling. In a large bowl add eggs, golden yellow sugar, white fine sugar, corn syrup, melted butter, pure vanilla extract and salt together. Whisk until well incorporated.
11. Take the pie shell out of the freezer. Add toasted pecans in an even layer. Then pour the filling over the top. The pecans should float to the top.
12. Place the pie on a baking sheet and loosely cover the top of the pie with foil.
13. Bake for 30 minutes. Remove the foil and continue to bake for another 20-30 minutes or until the middle is set (jiggle the pie and see if the centre of the pie moves, if it's set it won't jiggle). If the pastry is browning too fast, place the foil back on top.
14. Let pie cool on a cooling rack for 3-4 hours until completely cool or serve the next day. The pie needs to cool completely for the filling to set.

NOTES:

• Replace the pecans with walnut halves for a fun twist!
• This pie is a great make ahead dessert, as it needs time to set. Cover pie with plastic wrap and serve at room temperature.
• Store in the fridge for up to 4 days. Best enjoyed on the second day.

Prep Time: 35 Minutes
Bake Time: 60 Minutes
Total Time: 1 Hour 35 Minutes
Yield: 1 - 10" Pie

Thanks to @bakingforfriends_