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Nut: Pecan Pie 2




Source of Recipe


Simon S.
One 9-inch pie; 8 servings

Made with white sugar and light corn syrup for a mild, sweet, buttery flavor. For a dark pecan pie with a caramel-like taste, substitute light or dark brown sugar and/or dark corn syrup.

Building up a high fluted rim, prepare in a 9-inch pie pan, preferably glass, glazing with the egg yolk:

Baked Flaky Pastry Crust, 866, or Pat-in-the-Pan Butter Crust, below

Position a rack in the center of the oven. Preheat the oven to 375°F.

Spread on a baking sheet:

2 cups pecans, coarsely chopped

Toast the nuts in the oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Whisk until blended:

3 large eggs
1 cup sugar
1 cup light corn syrup
5 tablespoons unsalted butter, melted
1 teaspoon vanilla or 1 tablespoon dark rum
1/2 teaspoon salt

Stir in the toasted nuts. Warm the pie crust in the oven until it is hot to the touch, then pour in the filling. Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 35 to 45 minutes. Let cool on a rack for at least 1 1/2 hours. Serve warm or at room temperature with:

Whipped cream or vanilla ice cream

The pie can be made up to 2 days ahead. Store in the refrigerator, but let warm to room temperature or warm in a 275°F oven for 15 minutes before serving.



Chocolate Chip or Chunk Pecan Pie

Softer and lighter in texture than Chocolate Pecan Pie but even richer.

Prepare Pecan Pie, above, decreasing the pecans to 1 cup and stirring in 1 cup chocolate chips or 2 ounces each dark, milk, and white chocolate, cut into 1/4-inch chunks, along with the nuts. Bake as directed. Refrigerate the pie until cold and hard, then slice. Before serving, warm the slices in a 275°F oven until the chocolate just begins to soften.


Pat-in-the-Pan Butter Crust

One 9-inch pie or 9 1/2- or 10-inch tart crust

Those who are daunted by flaky pastry will find this simple alternative more than satisfactory.

This dough will also make about eight 3 1/2-inch tartlet crusts. Press the dough into the tartlet molds and bake until firm and golden, about 15 minutes, pricking several times during baking with a fork.

Position a rack in the center of the oven. Preheat the oven to 400°F.

Whisk together in a bowl or process for 10 seconds in a food processor:

1 1/2 cups all-purpose flour
1/2 teaspoon salt

Add:

8 tablespoons (1 stick) unsalted butter, softened, cut into 8 pieces

Mash with the back of a fork or process until the mixture resembles coarse crumbs. Drizzle over the top:

2 to 3 tablespoons heavy cream

Stir or process until the crumbs look damp and hold together when pinched. Transfer the mixture to a 9-inch pie pan or 9 1/2- or 10-inch two-piece tart pan. Pat evenly over the bottom and sides with your fingertips. If making a pie, form a crust edge and crimp or flute. Prick the bottom and sides with a fork. Bake until the crust is golden brown, 18 to 22 minutes, pricking the bottom once or twice if it bubbles. If you are filling the crust with an uncooked mixture that requires further baking, whisk together, then brush the inside with:

1 large egg yolk
Pinch of salt

Return to the oven until the egg glaze sets, 1 to 2 minutes.