Pecan pie is a Southern staple at Thanksgiving. This recipe is rich, decadent and totally worth it!
Equipment needed: food processor, 8-inch pie dish, saute pan
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- 8 tablespoons (1 stick) butter, chilled
- ¼ cup water, iced
- 2 ¾ cup pecan halves
- 8 egg yolks
- 2/3 cup dark corn syrup
- 1 cup sugar
- 8 tablespoons (1 stick) butter
- ½ cup heavy cream
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 tablespoons bourbon
- ½ orange, zested
Place flour and salt in a food processor and pulse. Add butter and pulse until the butter is the size of small peas. Stream in water and pulse until it is barely combined; making sure it is not overmixed. Wrap dough in plastic and rest for a couple of hours in the refrigerator before rolling out the dough.
In a pan, combine yolks, syrup, brown sugar, butter, cream and salt. Cook over low heat until 160F, which should take around 7-10 minutes, stirring the entire time. Strain into a bowl, and stir in vanilla extract, bourbon and orange zest. Add the pecan halves. Pour into already baked pie shell. Bake at 350 for around 25-30 minutes, or until done. Cool completely before unmolding.