Old-Fashioned Pecan Pie
Ingredients: unsalted butter, all-purpose flour, sugar, salt, light brown sugar · 85 min cook time · 520kcal · $18.50
Ingredients
3.5tablespoons unsalted butter, 6.25ounces all-purpose flour, 1tablespoon sugar, 0.5teaspoon salt, 1cup light brown sugar, 1cup maple syrup, 0.5cup heavy cream, 1tablespoon molasses, 0.5teaspoon table salt, 6large egg yolks, 1.5cups pecans
Instructions
1. Grate 2 tablespoons of unsalted butter and freeze it. Cut the remaining butter into half-inch pieces.
2. In a food processor, process 3 3/4 ounces of all-purpose flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt.
3. Add the cubed butter and process until a smooth paste forms.
4. Add the remaining 2 1/2 ounces of flour and pulse 4 to 5 times until no pieces larger than an inch remain.
5. Transfer dough to a bowl, fold in the frozen grated butter, and gradually mix in ice water until dough comes together. Wrap in plastic wrap, shape into a round, and chill in the refrigerator.
6. Roll out the dough on a heavily floured counter into a 12-inch circle. Fit into a 9-inch pie plate and crimp the edges. Chill in the refrigerator for 30 minutes.
7. In a saucepan, heat light brown sugar, maple syrup, heavy cream, and molasses over medium heat until sugar dissolves, about 3 minutes.
8. Remove from heat and whisk in butter, table salt, and egg yolks to make the custard.
9. Coarsely chop pecans and sprinkle them on the bottom of the chilled pie crust, then pour the custard over the top.
10. Bake in a 450 degree F oven for a moment, then immediately drop to 325 degrees F, baking for 45 to 60 minutes until the filling jiggles properly.
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