Pecan Pie Recipe | Inspired by Ree Drummond
Level: Simple
Serves: 12
Nutritional Info (per serving): Calories: 612 | Total Fat: 38g | Saturated Fat: 15g | Carbohydrates: 66g | Fiber: 2g | Sugars: 41g | Protein: 6g | Cholesterol: 97mg | Sodium: 318mg
Total Time: 4 hours 10 minutes (Preparation: 20 minutes; Resting: 3 hours; Baking: 50 minutes)
Pie Crust Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup vegetable shortening or lard
- 3/4 cup salted butter, chopped
- 1 egg, lightly beaten
- 1 tablespoon white vinegar
- 5 tablespoons cold water (used when combining dough)
Pie Filling Ingredients
- 1 cup white sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup (light or dark)
- 1/3 cup melted salted butter
- 1 teaspoon vanilla extract
- 3 whole eggs, beaten
- 1 heaping cup chopped pecans
Directions
- Make the crust: In a bowl, combine the flour and salt. Add the vegetable shortening and cold butter pieces, then use a pastry cutter to blend until the mixture resembles small pebbles.
- Pour in the beaten egg, 5 tablespoons cold water, and the vinegar; stir until just combineddo not overwork the dough. Divide into two portions and chill; you will use one portion now and can save the other for another pie.
- Make the filling: In a separate bowl, whisk together the granulated and brown sugars, salt, corn syrup, melted butter, vanilla, and beaten eggs.
- Preheat the oven to 350F. On a lightly floured surface, roll out one portion of dough to fit your pie pan. Scatter the chopped pecans evenly in the bottom of the unbaked shell, then gently pour the syrup mixture over the pecans.
- Tent the pie with foil, especially around the edges. Bake with the foil on for 30 minutes, then remove the foil and bake an additional 20 minutes, watching so the crust and pecans do not over-brown. The pie should have a slight jiggle when removed; if it seems very wobbly, recover with foil and continue baking in 20-minute increments until set (total baking time can range from about 50 to 75 minutes depending on your oven).
- Allow the pie to cool for several hours or overnight before slicing into thin wedges to serve.
