Food The Best Pecan Pie
Forget pumpkin pie. This recipe is soooo much better
Forget pumpkin pie. This recipe is soooo much betterHear me out. I learned this little gem in culinary school from my pastry chef teacher. Kabocha squash makes better pumpkin pie than pumpkin does. I swear it’s true. It makes an absolutely perfect dessert for any fall or winter holiday.
Prep: 15 min. Bake: 55 min. + cooling
- Dough for single-crust pie
- 1/2 cup butter
- 2-1/2 cups coarsely chopped pecans
- 3/4 cup packed brown sugar
- 3/4 cup maple syrup
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 2 tablespoons whiskey or bourbon, optional
- 2 teaspoons vanilla extract
- Optional: Whipped cream and ground cinnamon
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
- In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust.
- Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
Editor's NoteCombine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
1 piece: 695 calories, 49g fat (17g saturated fat), 130mg cholesterol, 430mg sodium, 60g carbohydrate (40g sugars, 4g fiber), 8g protein.
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