- 12
- 20 mins
- 65 mins
Ingredients
- For The Foolproof Cream Cheese Pie Crust:
- 1 cup King Arthur Flour
- 1/8 teaspoon salt
- 3 ounces cream cheese
- 1 stick unsalted butter, cut into pieces
- For The Pecan Pie:
- 4 egg yolks
- 1/2 cup dark corn syrup
- 4 tablespoons unsalted butter, cut in 1/2" pieces
- 1/2 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- 1 each foolproof cream cheese crust (see above)
Preparation
Step 1
For The Foolproof Cream Cheese Crust:
In a Cuisinart or food processor, process the flour, salt, cream cheese and butter pieces. Process until the mixture resembles small peas, about 10-12 seconds. Turn the dough onto a floured work service and knead lightly, just until the dough holds together. Form into a ball and then press lightly to flatten the ball. Wrap dough in plastic and refrigerate for 5-10 minutes.
When cooled, Place dough between two sheets of lightly floured plastic and roll the dough into a large round, 1/8 to 1/4 inch thick. dust the dough lightly and fold in half. Place the dough in a 9 1/2 to 12 inch tart pan with a removable bottom. Open up the dough and fit it in the pan, pressing down lightly to reinforce the sides. Trim off any excess dough. Cover with plastic wrap and place in refrigerator for at least 15 minutes before baking.
PREHEAT OVEN TO 425 DEGREES.
Line the dough with aluminum foil and fill with pie weights or dried beans, making sure they are pushed well up against the sides. Bake for 15-20 minutes, or until the dough is almost dry. Remove from oven, remove foil and weights. Prick bottom of crust well with a fork and continue baking for an additional 5 minutes, or until the crust is golden brown. Remove pastry from oven and set aside.
For The Low Profile Pecan Pie:
PREHEAT OVEN TO 350 DEGREES.
Arrange the pecan halves in concentric circles in the bottom of the baked pie crust. Set aside.
In a medium, non-corrosive saucepan, combine the eeg yolks, syrup, brown sugar, butter, cream and salt. Cook over moderately low heat, stirring constantly with a wooden spoon without letting the mixture boil, until it thickens to the point where it coats the spoon heavily, or until it measures 160 degrees on a candy thermometer, about 10-15 minutes. Strain into a boil and add the vanilla.
Pour the filling over the nuts. Make sure the filling is spread evenly. Bake for 20-25 minutes in a 350 degree oven, until the pie is puffed and golden. The filling will shimmy slightly when moved. Remove pan from oven and let cool completely on a rack before unmolding from the pan, about 30-40 minutes.
Serve with dollops of whipped cream on the side.