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Pecan Pie, Classic

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Classic Pecan Pie
Serves 12
Put the Karo syrup recipes away! This is the BEST EVER classic pecan pie. Rich and flavorful without being overly sweet. Chopped nuts in the filling make it easy to eat and the radial pattern with the nuts on top make it easy to cut each piece.
Total Time
3 hr 30 min
Total Time
3 hr 30 min
Crust
  1. 1 ½ cups all-purpose flour
  2. 1 Tablespoon granulated sugar
  3. ½ teaspoon table salt
  4. 6 Tablespoons cold unsalted butter, cubed
  5. 4 Tablespoons cold shortening, cubed
  6. 3 Tablespoons ice water
  7. 2 Tablespoons chilled bourbon
Filling
  1. 1 cup pure maple syrup
  2. 1 cup packed dark brown sugar
  3. 2 Tablespoons full-flavored molasses
  4. 4 Tablespoons unsalted butter, cubed
  5. 2 Tablespoons bourbon
  6. 1 Tablespoon pure vanilla extract
  7. ¾ teaspoon table salt
  8. 3 eggs, beaten
  9. 2 cups pecan halves, lightly toasted, divided
  10. 1 Tablespoon each pure maple syrup and bourbon
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Instructions
  1. For the crust, whisk together flour, granulated sugar, and ½ teaspoon salt. Cut in 6 Tablespoons butter and shortening, using a pastry blender, until pea-sized.
  2. Combine water and 2 Tablespoons bourbon and then stir into flour with a rubber spatula, lightly pressing, until dough holds together.
  3. Shape dough into a disk and wrap in plastic; chill at least 1 hour or overnight.
  4. Roll dough out on a lightly floured surface into a 13-inch circle; transfer to a 9-inch pie plate, pressing into bottom. Trim all but 1-inch overhang, fold edge under, and crimp.
  5. For the filling, whisk together 1 cup maple syrup, brown sugar, and molasses in a saucepan over medium heat. Cook filling, stirring frequently, until sugar dissolves, about 3 minutes; let cool 5 minutes.
  6. Whisk in 4 Tablespoons butter, 2 Tablespoons bourbon, vanilla, and ¾ teaspoon salt.
  7. Slowly whisk in eggs until incorporated.
  8. Roughly chop 1 cup pecans and add to filling; pour into prepared crust. Toss remaining 1 cup pecans with 1 Tablespoon maple syrup and 1 Tablespoon bourbon, then arrange over top of pie in a radial pattern.
  9. Cover crust edge with foil (as required) while baking.
  10. Preheat oven to 400° then reduce oven temperature to 325° and place pie in oven on center rack.
  11. Bake pie until filling is set and center is slightly jiggly, 60-65 minutes. Transfer pie to a rack and let cool completely, 4-5 hours.
Notes
  1. To ensure even fat distribution, keep all of the ingredients cold until ready to use, thus creating a perfectly flakey crust.
  2. Cut chilled fat into flour mixture — when baked it melts and leaves small pockets to create a flakey crust.
  3. To avoid melting the fats, use a rubber spatula, not your hands, when adding the liquid for the crust.
  4. The original recipe called for pre-baking the crust but we couldn’t avoid having the sides of the crust pull away from the pan and cracking. We used the same recipe without the pre-baking and it makes a wonderful crust without all the hassle!
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Adapted from Cuisine at Home magazine (Issue 120)
Adapted from Cuisine at Home magazine (Issue 120)
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