Pecan Pie

This is a big Pyrex pie pan. 9.5 inches or 24 cm. It’s deep too. Go big with this recipe, avoid the smaller pie pans.

The wifey asked for a pecan pie as it is one of her favorites. Who am I to say no.

Pecan Pie 

Crust

150g AP flour

Pinch of salt

50g shortening

50g water

Filling

175g granulated sugar

50g brown sugar

300g light corn syrup

3 eggs

60g butter, melted

½ teaspoon kosher salt

2 teaspoon vanilla

300g pecan halves

For the crust cut combine the flour and salt in a bowl. Cut or rub in the shortening. Once it’s sandy add the water and quickly press into ball. I cut and stack the dough a few times to make layers. Press into a disk and wrap in film.

Refrigerate for 30 minutes. 

Preheat the oven to 350°F. 

Roll and line a 9 .5 inch or 24cm pie pan. Make the edges high and flute decoratively. Set aside. 

In a separate bowl combine the sugars and corn syrup, whisk until loose. Add the eggs, butter, salt and vanilla. Whisk until the sugar is not grainy. 

Put the pecans into the pie shell, then pour the sugar and egg mixture through a mesh strainer over the pecans. 

Turn all the pecans top side up, assuring they are all covered with liquid mixture by poking them under the liquid. You can get super fussy and line them up, but that’s not my way. 

Bake for 55 minutes then check for a jiggle. Bake 5 to 10 minutes longer if it is not set. It will be slightly domed as well when done.