Pecan Pie (Best Ever)

By LDenvir

Ingredients

• For the dough:
• PECAN PIE
• Frank Brigtsen - Brigtsen's Restaurant
• 8 1/2 8 1/2 inch pie
• 1 1 1 cup all-purpose white flour
• 1/2 1/2 1/2 teaspoon salt
• 7 7 7 tablespoons cold unsalted butter
• 1/4 1/4 1/4 cup ice water
• to 350 to 350 degrees.
• Add the ice water and blend until thoroughly incorporated. Form the dough into a ball and blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting board.
• to 1/8-inch 8 1/2 to 1 as necessary, to 1/8-inch thick. Place an 8 1/2 inch pie pan face down on the dough and cut the dough to fit the pan, leaving a border of about 1 inch.
• to the pan with the dough, trim the edges, and refrigerate until ready to use.
• For the filling:
• 1/2 1/2 1/2 cup darkly roasted pecans, ground
• 3 3 3 eggs
• 1 1 1 cup granulated white sugar
• 1 1 1 cup dark corn syrup
• 2 2 2 tablespoons melted unsalted butter
• 1 1/2 1 1/2 1/2 teaspoons pure vanilla extract
• 1/8 1/8 1/8 teaspoon salt
• 1 1 1 cup medium pecan pieces

Details

Servings 1

Preparation

Step 1

In an electric mixer with the wire whisk attachment, add the eggs and beat on high speed until frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt, and ground roasted pecans. Beat on medium speed until well blended. Stir in the pecan pieces.

Pour the filling into the pie shell. Bake at 350 degrees for 40 minutes. Reduce heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 35-40 minutes. Remove from oven and cool at room temperature for 1 hour before serving. Serves 6-8.