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Video: Curtis Stone’s holiday pecan pie

TODAY recipes
updated 12/10/2009 11:33:55 AM ET 2009-12-10T16:33:55

Recipe: Pecan pie

  • For the flaky dough crust
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled, cut into 1/2-inch pieces
  • 3 tablespoons (or more) ice water
  • For the filling
  • 4 tablespoons unsalted butter
  • 3/4 cup golden syrup
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups pecan pieces
  • Whipped cream for garnish

For crust: Combine the flour, sugar and salt in a food processor and mix well. Add the butter and pulse until the butter and flour mixture form pea-size clumps. Drizzle the 3 tablespoons of ice water over mixture.

Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather the dough into a ball, and flatten into a disk. Wrap dough in plastic and refrigerate for 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)

Preheat oven to 400 degrees F. Using a rolling pin, roll the dough out on a floured work surface to a 10-inch round disk.

Transfer to an 8-inch diameter glass pie dish. Trim overhang to 3/4 inch; fold under and crimp decoratively. Set aside.

For filling: Melt the butter in a heavy small saucepan over medium heat and cook until the butter starts to foam. Whisk the butter over medium heat until the butter is golden brown, about 2 minutes. Remove from the heat.

Pour the butter into a large bowl and cool to room temperature. Whisk the golden syrup, sugar, and salt into the cooled brown butter to blend. Whisk the eggs in 1 at a time, then stir in the pecans. Pour the filling into the prepared crust. Bake the pie for 10 minutes, then decrease the heat of the oven to 350 degrees F and continue baking the pie until the edges puff and the center is just set, about 45 minutes longer. Cool the pie on a wire cooling rack for at least 1 hour. Cut the pie into slices and serve warm or at room temperature with whipped cream.


Cut the pie into slices and serve warm or at room temperature with whipped cream.

Serving Size

Serves 6 to 8

Recipe: Eggnog martini

  • 1 oz eggnog
  • 1 oz Frangelico
  • 1 oz vodka
  • 2 tablespoons crushed ice
  • 1 whole nutmeg to grate for garnish

Place all ingredients into a cocktail shaker and shake well for about 20 to 30 seconds to ensure that it is mixed well and ice cold. Pour the mix through a strainer into a martini glass and grate a little of the nutmeg over the drink and serve.

Serving Size

Makes 1 martini


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