Old-Fashioned Pecan Pie

By mirandavoegeli

Ingredients

• Pastry Dough:
• 1 1/4 cups flour
• 1 stick cold unsalted butter, cut into 1/2 inch pieces
• 1/4 teaspoon salt
• 3-5 tablespoons ice water
• Pie Filling:
• 3/4 stick unsalted butter
• 1 1/4 cups packed light brown sugar
• 3/4 cup light corn syrup
• 2 teaspoon pure vanilla extract
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups pecan halves (1/2 pound)
• For whipped cream:
• 1 1/2 cups chilled heavy cream
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Make Pastry Dough:

Pulse together flour, butter, and salt in food processor until pea-sized butter lumps form. Drizzle 3 tablespoons ice water evenly over mixture and pulse until incorporated. Squeeze a small handfull - if it doesn't hold together, add more ice water, 1/2 tablespoon at a time. Do not overwork the dough! Turn out onto a lightly floured surface and kneed together. Press into a 5 inch disk. Chill, wrapped in plastic wrap until firm, at least 1 hour and up to 3 days. Can be frozen until ready to use.


Make Whipped Cream:

Beat cream with sugar and vanilla using mixer until it holds soft peaks.


Make Pie:

Preheat oven to 350 F with a baking sheet on middle rack.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely. Serve with whipped cream.

Cooks note: Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.