The second recipe of the SoPhi Fall Edition Series is a hit this time of year, nothing beats pecan pie! It’s a favorite down-South dessert that is always on the menu for gatherings. Nuts are a highlight of the upcoming holiday season *cues song* “chestnuts roasting on an open fire…” too early… fine! The aroma alone will be enough to draw a crowd (I might make one next week just because!)
To the kitchen…
For the crust:
1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
For the filling:
All-purpose flour, for dusting
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon, or dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 large egg yolks
2 tablespoons heavy cream
Whipped cream, (optional)
For the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time… do not overmix!) Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and bake until edge is light golden, about 15 minutes.
In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the crust, and transfer pie to the oven. Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.
Oh yea, feel free to top it off with some whipped cream!!
It’s about to get really busy in my kitchen, but I’ll be sure to keep the recipes coming! Peep the Food & Travel section for more recipes, and as always, I accept all recipe requests and/or recommendations. I don’t have it I’ll gladly find it for you. In the name of all things “from scratch,” your resident SoPhi baker is here to help! For more baking ideas, follow my bakery (@HoneecakesBkry), and check out the website www.HoneecakesBakery.com!