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Blue-Ribbon Pecan Pie

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"Sweet, gooey pecan pie is a holiday essential—and, in the American South, a year-round staple. This version's toffee-like interior and beautiful bronze top layer of halved pecans won baker Rubyanne Surritte first place in the 2012 pie contest at Oklahoma's Drummond Ranch."

List of Ingredients

For the crust:
â—¦ 1 ½ cups flour
â—¦ 1 teaspoon kosher salt
â—¦ 7 tablespoons unsalted butter, cubed and chilled
â—¦ ¼ cup ice-cold water

For the filling:
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

Make the crust:
Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water and pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill for 1 hour. On a lightly floured surface, roll each disk into a 12-inch round. Fit into a 9-inch pie plate. Trim edges and crimp; chill for 30 minutes.

Heat oven to 350° F.

Make the filling:
Whisk corn syrup, sugars, butter, vanilla, salt, and eggs in a bowl, then fold in chopped pecans. Distribute filling evenly over dough, then arranged pecan halves decoratively around the inside edge of crust. Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.

Serves 8