My pecan pie has just enough goop to hold together all those good, sweet, crunchy Georgia pecans. Whether you call them “pee-cans” or “pe-cahns,” you’ll adore this rich, slightly sticky pie.
- 1 tablespoon all-purpose flour plus extra for dusting
- Paula’s Flaky Piecrust Dough or one 9-inch unbaked prepared piecrust
- 4 tablespoons (1/2 stick) butter
- 3/4 cup packed light brown sugar
- 3/4 cup cane syrup or corn syrup
- 3 large eggs lightly beaten
- 1/2 teaspoon salt
- 2 tablespoons bourbon
- 1&1/2 cups pecan halves
- Yield: 8-10 Servings
- Dust a work surface with a small handful of flour. Roll the dough into a 12-inch round about 1/4 inch thick (skip this step if using a prepared crust). Use it to line a 9-inch pie plate and chill in the refrigerator for 30 minutes or up to overnight (cover lightly with plastic wrap if chilling for more than 2 hours).
- When you are ready to bake the pie, preheat the oven to 375°F. Line the dough with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the beans
or pie weights and paper or foil.
- Reduce the oven temperature to 325°F.
- While the piecrust is in the oven, in a small saucepan, melt the butter. Whisk in the 1 tablespoon flour. Whisk in the brown sugar and cane syrup. Bring to a simmer, then immediately remove from the heat and let cool for 10 minutes. Beat in the eggs, salt, and bourbon. Stir in the pecans.
- Pour the filling into the piecrust. Bake until the filling is set but still jiggles slightly in the center, 45 to 50 minutes. Let cool completely on a wire rack before slicing and serving up.
Tip: Now, I know you’re going to be excited to get down to making (and eating) this pie,
but I’d like to stress how very important that 30 minutes in the fridge is for the pie
dough. By getting the dough really cold before popping it into the oven, you’ll help to
ensure that the crust doesn’t lose its shape and shrink up on you.
From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted with permission.