I follow Ree Drummond pretty closely — she is a phenomenal cook, and a really neat woman. (I can’t wait to see her Throwdown with Bobby Flay tonight!) So when I saw this pecan pie on her blog — I had to test it out. I tweaked it a little. And I have to say… it is phenomenal. The pie crust is delicious, super flaky, the pecans are the perfect size, and they have just the right amount of butter and salt to make them even tastier, and the filling — ohhhhhhhh — lets just say this is absolutely Thanksgiving worthy. In fact, it will be on my Thanksgiving table this year, so you know it has to be pretty fantastic.
*A note — if you follow the pie crust recipe, it will make enough for most of your Thanksgiving pies, which is pretty spectacular. You can thank me later when you finish your desserts early and are maxin’ and relaxin’ while everyone else is scurrying around.
Sylvia’s Perfect Pie Crust
adapted from Tasty Kitchen
1-½ c crisco (vegetable shortening)
3 c all purpose flour
1 whole egg
5 tbsp cold water
1 tbsp white vinegar
2 tsp salt
1 tsp sugar
In a food processor pulse the crisco and flour until it resembles a coarse meal. In a small bowl, beat an egg with a fork, add the egg, cold water, white vinegar, sugar and salt. Pulse until all of the ingredients are incorporated and the dough comes together.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
adapted from The Pioneer Woman Cooks
1 whole Unbaked Pie Crust *Use “sylvia’s Perfect Pie Crust” Recipe* Just do it. You won’t regret it.
1 c sugar
3 tbsp brown suga
2 tsp salt
1 c corn syrup
2 tsp vanilla
⅓ c melted unsalted butter
3 eggs beaten
1 c chopped pecans *Melt an additional 2 tbsp butter and 2 tsp salt and mix into pecans so they are buttery and salty and perfect
Whisk sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour butter and salted pecans in the bottom of the unbaked pie shell.
Pour mixture on top of the pecans. The pecans will float to the top! Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
The pie should not be very jiggly when removing it from the oven. If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Required baking time seems to vary widely with this recipe.
Allow to cool for several hours or overnight. Serve in thin slivers.