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BA’s Best Pecan Pie

You can find no chocolate chips, booze, or hard-to-find ingredients in this classic pecan pie recipe. Rather than concentrating on embellishments, we homed in on things that really matter here: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most buttery crust ever.

The pie crust recipe is easy, but make sure to not overwork the dough and take into account that its blind baked, meaning the pie shell is popped in to the oven twiceonce prior to the filling is added and again after. Pecan pie filling could belong to too-sweet territory, but adding dark molasses and toasting the pecans to improve their nuttiness helps maintain the sweetness in balance.

Like pumpkin pie and several other Thanksgiving staples, homemade pecan pie requires some planning. For those who have time in the times or weeks before serving, consider making the easy pie dough, which may be stored in the freezer for 8 weeks. If youre hosting (and also if youre not), feel absolve to bake the pie your day beforeyour guests will undoubtedly be in the same way impressed.

Serve it with vanilla ice cream or whipped cream and for a complete Thanksgiving dessert spread, another pie or two aswell. Finally, dont forget to possess aluminum foil readily available so that you can send several slices house with your guests for breakfast another morning.

Ingredients

Makes one 9″ pie

Crust

1

tablespoon sugar

1

teaspoons kosher salt

2

cups all-purpose flour, plus much more for surface

5

tablespoons chilled unsalted butter, cut into pieces

3

tablespoons chilled lard or vegetable shortening

1

tablespoon apple cider vinegar

Filling and Assembly

2

cups pecan halves

4

large eggs, room temperature, beaten to blend

1

cup light corn syrup

cup (packed) light brown sugar

1

tablespoon robust-flavored (dark) molasses (not blackstrap)

1

tablespoon vanilla extract

1

teaspoon kosher salt

6

tablespoons unsalted butter, melted, slightly cooled

Vanilla ice cream (for serving)

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