Adapted from Cook's Illustrated, this foolproof recipe creates one of the most amazing pecan pies I've had. If you're feeling saucy, add a splash of bourbon to the pie just after you add the eggs for additional depth and flavor.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Pie Crust
225g / 1 ⅓ cups all-purpose flour
Measure flour into a large bowl.
1 teaspoon salt
½ cup vegetable shortening
Add the salt and shortening.
Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
6 tablespoons ice cold water
Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
Form dough into a disc and wrap in wax paper. Put wrapped dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
Filling
226g / 2 cups pecans
Place pecans in an oven proof dish and bake at 350°F until lightly toasted, about 10 minutes.
Using a blunt object, smash pecans until broken into small pieces. Set aside.
1 quart of water
Bring a quart or water to a simmer in a double boiler or a large saucepan.
6 tablespoons butter, cut into pieces
Place butter in the top double boiler pan or a smaller bowl that can nest in your saucepan. Place smaller bowl in water and stir until melted.
200g / 7 ounces (about 1 cup) dark brown sugar
½ teaspoon salt
Remove bowl from heat and stir in brown sugar and salt with a wooden spoon until combined.
Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
Form dough into a disc and wrap in wax paper. Put wrapped dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
Place pecans in an oven proof dish and bake at 350°F until lightly toasted, about 10 minutes.
Using a blunt object, smash pecans until broken into small pieces. Set aside.
Bring a quart or water to a simmer in a double boiler or a large saucepan.
Place butter in the top double boiler pan or a smaller bowl that can nest in your saucepan. Place smaller bowl in water and stir until melted.
Remove bowl from heat and stir in brown sugar and salt with a wooden spoon until combined.
Add eggs to bowl and beat until combined.
Add corn syrup and vanilla extract and beat until combined.
Return bowl to water bath and stir until filling becomes shiny and warm to the touch (130°F), about 10 minutes.
Remove from heat and stir in chopped pecans.
Remove pie crust from fridge and roll out on a clean work surface. Place in pie tie and flute edges.
Pour filling into pie crust and level with a spatula.
Bake at 350°F until pie filling sets and crust is golden brown, about 35 to 40 minutes.
Remove from oven and let completely cool on a wire rack, about 4 hours. Serve with whipped cream or vanilla ice cream.
Pie will keep for up to 2 days at room temperature when tightly wrapped with foil. To reheat, warm in an oven at 250°F for 15 minutes.
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