For me, Thanksgiving is not complete until I have a slice of Pecan Pie. It’s always been my favorite dessert to have at Thanksgiving. I normally use frozen pie crust, but this year I decided to make my own. I used the pie dough recipe from my favorite pastry book called Pastry: Savory and Sweet by Michel Roux. You can use frozen pie dough if you’re short on time. This year, I also added maple syrup to make it a maple pecan pie. The pecan pie turned out extra delicious this year!
1 3/4 cup all-purpose flour (250g)
1/2 cup unsalted butter (cut into small pieces)
1 teaspoon sugar
1/2 teaspoon salt
2 1/2 tablespoon cold water
5 tablespoon unsalted butter (melted)
1/2 cup brown sugar
1/4 teaspoon salt
3 eggs and 1 yolk
1 teaspoon vanilla
1/2 cup maple syrup
1/4 cup corn syrup
2 cups pecan halves
Makes One 9.5 Inch Pie
Step 1: Preheat oven to 350 degrees F. Bake the pecan halves for about 5 to 10 minutes. Remove from the oven and let it cool down. Once the pecans are cool, chop half of the baked pecans into small pieces, and leave the other half whole. Set aside.
Step 2: On a clean counter, pour the flour and make a well. Put the butter, egg, sugar, and salt in the center. With your fingertips, mix and cream the ingredients. Work with the dough until it is a grainy texture then add the cold water and mix until the dough begins to hold together. Using your palms, push the dough away from you 4 or 5 times until it is smooth. Form into a flat disc then carefully roll out on a well floured surface using a rolling pin.
Step 3: Preheat oven to 400 degrees F. Gently move the flattened dough into a 9.5″ pie pan. Trim the edges and if desired, you can flute the edges with your thumbs and forefinger. Use a fork to poke holes on the bottom. Bake the crust using weights for about 15 minutes. Then reduce the heat to 375 degrees F. Remove the weights and bake another 10 minutes.
Step 4: While the pie crust is in the oven, make the filling. In a large bowl, whisk together the melted butter, brown sugar, and salt. Then whisk in 3 eggs and 1 yolk and mix well. Now add the maple syrup, corn syrup, and vanilla extract and mix well. Pour the filling mixture into the hot pie crust and add in the pecans.
Step 5: Reduce the oven heat to 275 degrees F. Bake the pie for 40 minutes until the pie is just set (it will be slightly jiggly in the center). Let the pie cool down completely (at least 2 hours) before serving. It will slice easier that way.
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