Pecan Pie


For The Pastry:

250 Grams Flour

125 Grams Butter, Chilled, cut into cubes

1 Egg, Cold

1 Tbs Sugar

40 ml Cold Water

Pinch of Salt

For The Filling:

60 Grams Butter

226 Grams Dominos Dark Brown Sugar, half box

1 Cup Light Corn Syrup

3 Eggs

1 tsp Vanilla Extract

150-200 Grams Pecan Halves


For the Pastry:

Process flour, butter and sugar in a food processor until mixture resembles breadcrumbs. Add egg, pinch of salt and process until mixture begins to form large clumps, stopping machine before mixture forms a ball. Add ice water, 1 tbs at a time if mixture doesn’t hold together. Turn pastry out on to a floured work surface and knead gently to bring together. Form into a round disc, wrap in cling film and refrigerate at least 1 hour.

For the Filling:

Melt butter over stove top, stir in brown sugar. Remove from stove, add corn syrup and vanilla. Stir. Add eggs one at a time, beating quickly after each addition. Heat combined mixture close to a boil on stovetop (make sure not to burn sugar). Remove from heat and pour into a bowl to cool before filling pie.

Get out your dough, and roll with a rolling pin until about ⅛ inch thick (.3 cm). 

Pour mixture into pie crust and arrange pecans on top. Bake at 175 degrees for 50-60 minutes. Test the pie with a toothpick, if it comes out clean it’s finished.  Let cool and serve room temperature.


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