Classic Pecan Pie (Courtesy of Serious Eats) by
Ingredients
1 pie crust
3 eggs, beaten
2 Tbsp honey
1 cup maple syrup
1/4 cup brown sugar (no need to pack)
4 Tbsp melted butter, cooled
1 pinch salt
1 tsp vanilla
2 cups whole pecans
Instructions
Toast Pecans
1. Preheat oven to 350
2. Spread aluminum foil on a baking sheet, and spread pecans in a single layer
3. Bake pecans for 8 minutes (they should be sizzling and fragrant when removed from oven).
4. Remove from oven and let cool. With half the pecans, either chop coarsely or place into a bag and smack with rolling bean to break them into smaller pieces.
Blind Bake Crust
1. Roll pie crust to roughly 12 inches in diameter
2. Wrap crust around rolling pin, and unroll to place into non-stick pie tin. Gently adjust and massage such that the pie crust fills in the corners of and hangs over the upper lip of the tin.
3. Using a pair of kitchen shears, trim the edges of the pie dough until it overhangs the edge of the pie plate by 1/2 inch all the way around.
4. Crimp the pie dough on itself by lifting just a little bit with your left index finger, then carefully pinching together with your right index finger and thumb. Repeat all the way around the crust.
5. Once crust is fully crimped, place in refrigerator.
6. Adjust oven rack to lower middle position, and heat oven to 425.
7. When oven is ready, line the chilled pie shell with aluminum foil or parchment paper and fill with weights (like dried beans).
8. Bake for 15 minutes. Remove weights and liner, turn pie crust, and bake another 10 minutes to golden brown. Remove from oven and allow to cool.
9. Reduce heat to 375.
Make the Pie
1. In a large bowl, whisk together eggs, honey, maple syrup, brown sugar, melted butter, salt, and vanilla. Whisk hard until the mixture is homogeneous and frothy (about a minute).
2. Pour the chopped pecans into the blind baked pie crust.
3. Pour the filling mixture over the chopped pecans. It should be quite liquidy/soupy at this point.
4. Gently place the whole pecans in concentric circles on top of the filling, taking care not to press too hard, which will cause the nuts to sink into the filling. Again, the filling is very liquidy, and pressing down with any pressure may cause the nuts to sink.
5. Bake pie for around 60 minutes, rotating every twenty minutes. Shield the exposed nuts with aluminum foil if they threaten to burn (shouldn't be a risk until 40-45 minutes of baking, so just keep an eye after the second turn).
6. When finished, the filling should be slightly jiggly, but mostly set and puffed slightly, about 1 hour total. The filling should register between 175 and 180°F on an instant-read thermometer
7. Remove from oven and let cool for at least 2 hours and up to overnight.
1. Preheat oven to 350
2. Spread aluminum foil on a baking sheet, and spread pecans in a single layer
3. Bake pecans for 8 minutes (they should be sizzling and fragrant when removed from oven).
4. Remove from oven and let cool. With half the pecans, either chop coarsely or place into a bag and smack with rolling bean to break them into smaller pieces.
Blind Bake Crust
1. Roll pie crust to roughly 12 inches in diameter
2. Wrap crust around rolling pin, and unroll to place into non-stick pie tin. Gently adjust and massage such that the pie crust fills in the corners of and hangs over the upper lip of the tin.
3. Using a pair of kitchen shears, trim the edges of the pie dough until it overhangs the edge of the pie plate by 1/2 inch all the way around.
4. Crimp the pie dough on itself by lifting just a little bit with your left index finger, then carefully pinching together with your right index finger and thumb. Repeat all the way around the crust.
5. Once crust is fully crimped, place in refrigerator.
6. Adjust oven rack to lower middle position, and heat oven to 425.
7. When oven is ready, line the chilled pie shell with aluminum foil or parchment paper and fill with weights (like dried beans).
8. Bake for 15 minutes. Remove weights and liner, turn pie crust, and bake another 10 minutes to golden brown. Remove from oven and allow to cool.
9. Reduce heat to 375.
Make the Pie
1. In a large bowl, whisk together eggs, honey, maple syrup, brown sugar, melted butter, salt, and vanilla. Whisk hard until the mixture is homogeneous and frothy (about a minute).
2. Pour the chopped pecans into the blind baked pie crust.
3. Pour the filling mixture over the chopped pecans. It should be quite liquidy/soupy at this point.
4. Gently place the whole pecans in concentric circles on top of the filling, taking care not to press too hard, which will cause the nuts to sink into the filling. Again, the filling is very liquidy, and pressing down with any pressure may cause the nuts to sink.
5. Bake pie for around 60 minutes, rotating every twenty minutes. Shield the exposed nuts with aluminum foil if they threaten to burn (shouldn't be a risk until 40-45 minutes of baking, so just keep an eye after the second turn).
6. When finished, the filling should be slightly jiggly, but mostly set and puffed slightly, about 1 hour total. The filling should register between 175 and 180°F on an instant-read thermometer
7. Remove from oven and let cool for at least 2 hours and up to overnight.