Recipe Of The Day: Butter Pecan Pie - BigOven.com

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Butter Pecan Pie - You are not allowed to view links. Register or Login

 <h3><A href="http://www.bigoven.com/162118-Butter-Pecan-Pie-recipe.html" target="_blank">Butter Pecan Pie recipe - BigOven.com</A></h3><a href="http://www.bigoven.com/162118-Butter-Pecan-Pie-recipe.html" target ="_blank"><img alt="Click here for a larger picture of Butter Pecan Pie" src="http://www.bigoven.com/pics/161106092522.jpg" width="140" /></a>
8 Servings
Pecan
American-South<BR/>Kid Friendly   Winter   Thanksgiving   Fall   Bake   Holidays   Desserts   Rich   Sweet   American-South   Pecan  

  -- The Crust --
1 1/2 cups unbleached <a href="http://www.bigoven.com/whatis.aspx?id=All-Purpose%20Flour" class="deflink">all-purpose flour</a> (plus additional for rolling)
1 teaspoon sea <a href="http://www.bigoven.com/whatis.aspx?id=Salt" class="deflink">salt</a>
3/4 cup chilled unsalted <a href="http://www.bigoven.com/whatis.aspx?id=Butter" class="deflink">butter</a>, cut into cubes
1/2 cup ice water
  -- The Filling --
1 1/2 to 1 3/4 cups <a href="http://www.bigoven.com/whatis.aspx?id=Pecans" class="deflink">pecans</a> (halves and pieces)
1 cup golden <a href="http://www.bigoven.com/whatis.aspx?id=Brown%20Sugar" class="deflink">brown sugar</a>
1 scant cup light <a href="http://www.bigoven.com/whatis.aspx?id=Corn" class="deflink">corn</a> syrup
1/2 cup unsalted <a href="http://www.bigoven.com/whatis.aspx?id=Butter" class="deflink">butter</a>
1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=All-Purpose%20Flour" class="deflink">all-purpose flour</a>
1/2 teaspoon sea <a href="http://www.bigoven.com/whatis.aspx?id=Salt" class="deflink">salt</a>
3  <a href="http://www.bigoven.com/whatis.aspx?id=Eggs" class="deflink">eggs</a>, lightly beaten
1 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Vanilla" class="deflink">vanilla</a>
  <a href="http://www.bigoven.com/whatis.aspx?id=Vanilla" class="deflink">Vanilla</a> ice cream or lightly whipped cream


To prepare the crust:
Combine the 1 1/2 cups flour and the salt in a food processor and mix briefly. Gradually add the butter to the flour mixture while pulsing the processor on and off, until the butter is cut into pieces the size of small peas. With the processor running, gradually add the ice water and process until large clumps form. Remove the dough from the processor, shape into a ball, and flatten into a disk. Wrap in plastic and refrigerate 1 hour.

Let the dough soften slightly at room temperature. Roll the dough on a lightly floured surface into a 13-inch round. Carefully transfer the dough to a 9-inch pie pan. Trim any dough hanging over the edge. Crimp the edges decoratively. Freeze for 10 minutes.

To prepare the filling:
Preheat the oven to 425 degrees. Combine the pecans, brown sugar, corn syrup, butter, flour and salt in a heavy-bottomed pan over medium heat. Bring to a boil, stirring constantly. Remove from heat. Cool 15 minutes.

Whisk the eggs and vanilla into the filling. Pour the filling into the pie shell.

Bake 10 minutes. Reduce the oven temperature to 325 degrees. Bake until the custard has set and the nuts rise to the surface, about 45 minutes. Transfer to a rack and cool for at least 45 minutes. Serve with ice cream or lightly whipped cream.<p>Rate this recipe for You are not allowed to view links. Register or Login, or create your own favorites list at You are not allowed to view links. Register or Login, with over 160,000 recipes.  Free iPhone recipe site now available; visit You are not allowed to view links. Register or Login for details.</p>