Pecan Pie

Name: Pecan Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 3/4 cups (265 g) flour; ¼ cup (55 g) sugar; 1/2 tsp salt; ⅔ cup (150 g) cold unsalted butter, diced; 2 tbsp (30 ml) cold vegetable shortening, diced; 1/4 to 1/3 cup (60 to 75 ml) ice water; 4 eggs; 1 cup (210 g) brown sugar; 1 cup (250 ml) corn syrup; 2 tbsp butter, melted; 1 tsp (5 ml) vanilla extract; 1 cup (100 g) whole pecans

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Preparation 30 MIN

Cooking 1 H

Cooling 1 H
Servings 1
Makes 8 servings
Freezes

This recipe for pecan pie is a Thanksgiving classic!

Ingredients
Preparation

Ingredients

Shortcrust Pastry (makes 2 crusts)

1 3/4 cups (265 g) flour
¼ cup (55 g) sugar
1/2 tsp salt
⅔ cup (150 g) cold unsalted butter, diced
2 tbsp (30 ml) cold vegetable shortening, diced
1/4 to 1/3 cup (60 to 75 ml) ice water

Filling

4 eggs
1 cup (210 g) brown sugar
1 cup (250 ml) corn syrup
2 tbsp butter, melted
1 tsp (5 ml) vanilla extract
1 cup (100 g) whole pecans

Preparation

Shortcrust Pastry

In a food processor, combine the flour, sugar and salt. Pulse until just blended. Add the butter and shortening and pulse a few times, until it forms pea-size pieces. Add 1/4 cup (60 ml) ice water and pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into two discs. Wrap each disc in plastic wrap and refrigerate for one hour.
On a lightly floured work surface, Roll out one disc of dough and line an 8-inch (20-cm) pie plate. Trim the excess dough around the edges. Refrigerate while you prepare the filling. Freeze the remaining dough for another use.
With the rack in the lowest position, preheat the oven to 350 °F (180 °C).

Filling

In a bowl, whisk together the eggs, brown sugar, corn syrup, melted butter and vanilla. Pour into the pie shell and top with the pecans.
Bake for about 1 hour. Let cool on a wire rack. Slice and serve.