Toasted Pecan Pie
Recipe Source: Epicurious
Toasted Pecan Pie is a rich and indulgent dessert that combines the natural sweetness of caramelized pecans with a buttery, flaky crust. The filling, made from a blend of brown sugar, corn syrup, and eggs, is perfectly balanced with a hint of vanilla and a touch of salt, creating a luscious, golden filling that complements the crunch of the toasted pecans. The nuts are lightly toasted before being added to the filling, intensifying their flavor and adding an extra layer of depth. Whether served warm with a scoop of vanilla ice cream or at room temperature, Toasted Pecan Pie is a decadent treat that’s perfect for holidays, special occasions, or any time yo
Difficulty: EASY
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 30 minutes
Serving Size: 6-8 servings
Crust
Ingredients:
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons (or more) ice water
Directions:
- Blend flour and salt in processor 10 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal.
- Add 4 tablespoons ice water; blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry.
- Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Filling
Ingredients:
- 3 cups pecans (about 10 ounces), divided
- 6 large eggs
- 2 cups sugar
- 2 cups dark corn syrup
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Lightly sweetened whipped cream
Directions:
- Preheat oven to 350°F. Coarsely chop 2 cups pecans and reserve. Spread 1 cup pecans on rimmed baking sheet.
- Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool, then grind nuts finely in processor. Maintain oven temperature.
- Roll out crust on lightly floured surface to 13-inch round (crust will be thin). Transfer crust to 10-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze crust 20 minutes.
- Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust.
- Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes.
- Transfer to rack and cool at least 3 hours. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve slightly warm or at room temperature with whipped cream.