Homemade Pecan Pie

Homemade pecan pie is one of the easiest and most satisfying pie recipes of all time. But it doesn't have to stop at pie.

SUPPLIES USED:

Food Processor

Marble Rolling Pin

Pyrex Measuring Cup


INGREDIENTS:

  • 2.25 cups (337g) all-purpose flour

  • 1.25 tsp (8g) fine sea salt

  • 1 Tbsp (15g) sugar

  • 1 cup (225g) unsalted chilled butter

  • 1/2 cup ice water


Pie Filling:

  • 2.5 cups 287g roughly chopped pecans

  • 3 large eggs

  • 1/4 cup 75g maple syrup

  • 1 cup (300g) light corn syrup

  • 3/4 tsp 2g salt

  • 3/4 cup 190g dark brown sugar

  • 1 Tbsp 13g vanilla extract

  • 1/4 cup (56g) unsalted butter, melted and slightly cooled


Leftover Pecan Pie Ingredients:

  • 1 cup (212g) sugar

  • 2 cups (480ml) whole milk

  • 2.5 tsp (4g) vanilla extract or vanilla bean

  • 3 egg yolks

  • 2 cups (480ml) heavy cream

  • Leftover pecan pie


INSTRUCTIONS:

Method:

  1. In a medium bowl, whisk together all-purpose flour with fine sea salt and granulated sugar.

  2. Place into a food processor. Add in cubed cold unsalted butter. Pulse 5-8 times or until pea-size balls of flour form.

  3. Dump into a medium bowl and using a fork, stream, and stir in ice water until a shaggy dough forms.

  4. Dump onto a lightly floured work surface and knead until the dough holds together. Wrap in plastic wrap and refrigerate for 15-20 minutes.

  5. Dust a work surface with flour, dump out the dough. Using a rolling pin, roll out the dough nice and wide and ¾” thick.

  6. Once correct size, gently roll dough in half then half again to form a triangular piece.

  7. Set in a pie dish, unfold and unfold again. Press the pie dough into the pie mold and letting the dough overhang.

  8. Trim the overhang around the perimeter of the pie mold. Using one’s fingers, pinch and crimp along the edge. Cover with plastic wrap and refrigerate while making the filling.

  9. For the filling: In a medium-size bowl, whisk together eggs and add maple syrup, light corn syrup, fine sea salt, dark brown sugar, vanilla extract, and stream in melted unsalted butter. Whisk together until thoroughly combined.

  10. Separately rough chop the pecans.

  11. Place chopped pecans into the child pie crust and pour in all of the fillings to fill.

  12. Pop it into the oven set at 350F for 40-50 minutes or until pie is set.

  13. Let cool completely before serving.


Leftover Pecan Pie Method:

  1. In a medium saucepan, add granulated sugar and whole milk. Bring up to heat over low heat. Stir until just before simmering. No boiling. Should be 170F.

  2. Split vanilla beans open and using a knife scrape all the beans out. Toss into the pot and stir. Add whole vanilla bean in if wanted.

  3. Add some hot mixture to egg yolks and mix together. Repeat until egg yolks are hot.

  4. Pour yolks into the mixture and continue heating maintaining 170F while continuously stirring.

  5. Once thick enough to coat the back of a spoon. Strain through a fine-mesh sieve and place the bowl over an ice water bath.

  6. Whisk in cold heavy cream. Let ice until completely cold.

  7. Add ice cream base to an ice cream maker. Once it’s about 85% finished, take leftover pie pieces, remove the crust, finely chop the pie portion, and add to the ice cream maker.

  8. Crush up the removed pie crust.

  9. Once the ice cream is finished churning, add the ice cream to a piping bag, and pipe into a bowl or glass.

  10. Sprinkle on the crushed pie crust