Pecan Pie

Special Equipment :
Serves: 1 – 9 Inch Pie

Pie Crust Ingredients

  • 6 Oz Unsalted Butter, cold & cubed
  • 2 Cup Pastry Flour
  • 4 Tablespoon Confectioner Sugar
  • 2 Teaspoons Salt
  • 1/2 Teaspoon Baking Powder
  • 4 1/2 Oz Cream Cheese
  • 2 Tablespoon Heavy Cream

Pie Filling Ingredients

  • 8 Oz Light Corn Syrup
  • 8 Oz Molasses
  • 7 Oz Condensed Milk
  • 1 Vanilla Bean
  • 4 Whole Eggs
  • 1/2 Lb Pecans (halved & toasted)
  • 1 Teaspoon Salt


Method:

Pie Crust

  • Combine butter, flour, sugar, salt, baking powder, & cream cheese into a food processor
  • Mix until they form a crumbly texture
  • Slowly drizzle in cream until dough forms
  • Remove from processor, flatten into a disk shape, & refrigerate 30 minutes
  • Roll dough to 1/4 to 1/16 of an inch and cut to the desired shape for pie pans
  • Line pie pan & crimp edges
  • Refrigerate until filling is ready

Pie Bake

  • Preheat oven to 400 degrees Fahrenheit
  • lightly roll out the puff pastry dough
  • Using your ring cutter, punch out rounds. If you do not have ring cutters use a clean glass or can as a template and trace around with a knife circle that’s slightly larger than the pie pan
  • Using your rolling pin, add your dough sheet on the top of your pie tin & lightly dock the dough with a fork
  • Add the pie crust to the fridge to chill
  • Toast pecans for 5 minutes
  • While toasting heat a pot with water to a simmer
  • In a bowl, add corn syrup, molasses, condensed milk, salt, & vanilla lightly warm until all ingredients are dissolved
  • In another bowl add eggs & whisk till slightly frothy
  • Temper eggs with the molasses mixture
  • Pull Pie pan with crust out of the fridge
  • Add in liquid to fill crust 3/4 of the way up
  • Add toasted pecans evenly on the top
  • Egg wash the crust
  • Bake for 25 – 35 minutes
  • Let cool for 1-2 hours before diving in & serve with whipped cream or some ice cream
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