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Blue-Ribbon Pecan Pie

Source of Recipe

Saveur


Recipe Introduction

"This pecan pie's toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma's Drummond Ranch. This recipe first appeared in our August/September 2013 Heartland issue."

Recipe Link: https://tinyurl.com/rvetyusf

List of Ingredients

â—¦ Flour, for dusting
â—¦ ½ recipe Buttery Pie Dough
â—¦ 1 cup light corn syrup
â—¦ ¾ cup granulated sugar
â—¦ ¼ cup packed light brown sugar
â—¦ 2 tablespoons unsalted butter, melted and cooled
â—¦ 2 teaspoons vanilla extract
â—¦ ½ teaspoon kosher salt
â—¦ 3 eggs, lightly beaten
â—¦ 1 ¼ cups roughly chopped pecans, plus ½ cup halves


Recipe

On a lightly floured surface, roll dough into a 12-inch round. Fit into a 9-inch pie plate. Trim edges and crimp; chill 30 minutes.

Heat oven to 350° F. Whisk corn syrup, sugars, butter, vanilla, salt, and eggs in a bowl; fold in chopped pecans. Distribute filling evenly over dough; arrange pecan halves decoratively around inside edge of the pie crust.

Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.

Serves 8



Buttery Pie Dough:

â—¦ 3 cups flour
â—¦ 2 teaspoons kosher salt
â—¦ 14 tablespoons unsalted butter, cubed and chilled
â—¦ ½ cup ice-cold water

Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill 1 hour before using.

Makes enough for 2 pie crusts