• Homemade Pecan Pie

    Serves 8

    For the Crust:
    1 1/4 cups all-purpose flour, plus more for dusting
    2 tablespoons confectioner’s sugar
    1/2 teaspoon Kosher salt
    10 tablespoons chilled sweet butter
    1 large chilled egg white, mixed with ice water to yield 1/4 cup
    1 large egg yolk, beaten with 1/8 teaspoon water

    Preheat oven to 400 degrees.

    Mix flour, sugar and salt in a mixer with the paddle on slow speed. Scatter the butter over the mixture and mix until it resembles coarse cornmeal. Add egg white mixture and mix on low speed until dough sticks together. Remove from bowl and shape into a 4-inch diameter disc. Dust lightly with flour and wrap with plastic. Refrigerate for 1 hour.

    Dust counter with flour and place dough disc on top, flip over and dust with more flour. Roll to a 13-inch circle and transfer to a 9-inch pie pan. Press the dough snugly into the corners of the pan and flute the edge. Place shell in refrigerator again for 1 hour. Remove and use fork to poke holes in the surface. Place pie weights or uncooked beans inside shell all the way to the top. Return to the refrigerator for 1/2 hour, then move to the preheated oven and bake for 15 minutes. Remove pie weights and bake for an additional 5 minutes. Remove from oven, brush with egg yolk mixture and bake for 1 more minute.

    For the Filling:
    6 tablespoons sweet butter cut into 1-inch cubes
    1 cup packed dark brown sugar
    1/2 teaspoon salt
    3 large eggs
    3/4 cup light corn syrup
    1 tablespoons vanilla extract
    2 cups pecans, toasted and coarsely chopped

    Preheat oven to 275 degrees. When heated, place the chilled pie shell in the oven while you prepare the filling.

    Melt butter in a heatproof, non-reactive bowl set inside a bain-marie or double boiler with water heated to simmer. Remove bowl from bain-marie and mix in sugar and salt until well incorporated. Beat in the eggs, corn syrup and vanilla. Place bowl back in bain-marie and stir until it reaches a temperature of 130 degrees. Stir in pecans. Pour mixture into warm pie shell and place in oven. Bake for 50 to 60 minutes. The center of the pie will set and have a gelatin-like feel. Transfer to a pie rack and let cool for 2 hours.

    To serve:
    Slice pie into 8 slices and serve immediately.

    • *Epicurean Tip
      No Pie Weights? No Problem!

      Unless you are a professional baker, you probably don’t have pie weights in your kitchen. For an inexpensive and readily accessible substitute, use lentils, rice or beans. After baking the crust, remove your “pie weights” and store them in a plastic zip-lock bag for reuse.