I’m usually not a big fan of Pecan pie, but this one may have changed my mind. It is buttery, sweet and very easy to prepare. This will be a hit on your holiday table!
Ingredients: (Use a prepared pie crust, your favorite crust recipe, or try this one:
- 1 1/4 cups all-purpose flour, plus more for dusting and rolling
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 8 tbsp cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 3 large eggs
- 1 cup light brown sugar
- 3/4 cup light corn syrup
- 6 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 tsp butter extract
- Juice of 1/2 lemon
- 1/2 tsp salt
- 1 1/2 cups pecans, roughly chopped
- 1/2 cup toffee bits
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the butter pieces and pulse just until it in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tbsp to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a couple of times until the dough comes together, but is still a bit crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap with plastic wrap. Refrigerate until firm, at least 1 hour or overnight.
- Place a baking sheet on the middle oven rack and preheat to 425 degrees for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough round into a 9-inch pie dish. Fold the edges under and crimp. Refrigerate until firm, about 30 minutes.
- Make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits. Pour filling into the chilled crust. Transfer the pie to the heated baking sheet. REDUCE the heat to 350 degrees. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, about 55-60 minutes. Tent the crust with foil if the edges brown too quickly. Cool completely before placing into a refrigerator to chill another 2+ hours.