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Pecan Pie with Flaky Piecrust

Pecan Pie with Flaky Piecrust
Servings:
8
Total Time:
about 5 hours
Active Time:
25 minutes

Ingredients

... For the crust
1/4 cup cold unsalted butter, cubed
1 1/4 cups flour
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons shortening
1 egg white
1 tablespoon ice water
1 1/2 teaspoons white vinegar
... For the filling
1/2 cup unsalted butter, melted
4 large eggs (or 1 cup egg substitute), lightly beaten
1 1/4 cups light corn syrup
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups pecan halves, coarsely chopped
... For the topping
1/3 cup brown sugar
1/4 cup unsalted butter, cubed
1/4 cup heavy whipping cream
1 1/2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1 teaspoon vanilla extract

Steps

  1. Prepare crust. Cut butter into small cubes. Process flour, sugar, baking powder, and salt in food processor bowl, pulsing 3–4 times until combined. Add butter and shortening; pulse 5–6 times or until crumbly. Whisk egg white, water, and vinegar until blended. Drizzle in egg white mixture, 1 tablespoon at a time, pulsing until dough begins to form a ball and pull away from the sides. Form dough into a disk shape; wrap in plastic wrap and chill at least 1 hour.
  2. Preheat oven to 350°F. Roll dough into 14-inch circle, 1/8-inch thick, on a lightly floured work surface. Carefully roll crust onto rolling pin; unroll into 9-inch pieplate without stretching. Use two hands to flute the edge of the crust. Push dough edge between thumb from one hand in between thumb and index finger of the opposite hand. Press tines of a fork lightly into the center of each flute to create a petal edge. Cover with plastic wrap; set aside.
  3. Prepare filling. Place pieplate on baking sheet (to catch any drips)Melt butter and place in medium bowl. Add eggs, corn syrup, sugar, brown sugar, butter, and vanilla; mix until well blended. Chop pecans; stir into sugar mixture. Cover edge of piecrust with foil to prevent overbrowning. Carefully pour filling into piecrust. Place on middle oven rack; bake 25 minutes. Remove foil; bake 30–35 more minutes or until filling is puffed and set. Cool on wire rack 30 minutes; cover and chill 2 hours before serving.
  4. Prepare topping. Combine in small saucepan: brown sugar, butter, cream, corn syrup, and salt. Bring to a boil on medium-high, stirring to dissolve sugar and melt butter. Reduce heat to medium; continue boiling at a steady rate for 5 minutes (do not stir). Remove pan from heat; stir in vanilla. Cool slightly; serve warm over pie.

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Nutritional Information

CALORIES (per 1/8 recipe) 810kcal; FAT 45.00g; SAT FAT 19.00g; TRANS FAT 1.00g; CHOL 180mg; SODIUM 220mg; CARB 98g; FIBER 2.00g; SUGARS 55g; PROTEIN 8g; CALC 6%; VIT A 20%; VIT C 0%; IRON 10%

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