Savor a slice of the Big Easy with this Classic New Orleans Pecan Pie recipe. Embodying the spirit of Southern comfort, this pie features a delicately flaky, all-butter crust cradling a lush, custard-like filling. Topped with a stunning arrangement of crunchy pecans, this traditional dessert holds an undisputed title as a royal treat among pies.
In a mixing bowl add flour, sugar, and salt together and mix well until combined.
1½ cups all-purpose flour, 2 tbsp white sugar, ½ tsp salt
Cut the butter into small peaces and mix into the dry ingreadents.
12 tbsp unsalted butter
Add 5 tablespoons of water and mix until the dough is no longer dry.
7 tbsp ice water
Wrap the dough in plastic wrap and chill for at least 1 hour.
Remove the dough from the refrigerator (let it sit out at room temperature for 5 minutes to soften).
Flour your work surface and roll the dough into a 12-inch circle, 1⁄8 inch thick.
For the Filling:
Preheat the oven to 400 F.
Roll out the pastry and line the bottom of a 9 inch round pie pan.
In a mixing bowl add the eggs, dark corn syrup, vanilla extract, sugar, butter and mix well. Add the Pecans last.
2 eggs, 1 cup dark corn syrup, 1 tsp vanilla extract, 1 cup white sugar, 2 tbsp unsalted butter, 1 cup pecan nuts
Pour the mix into the pastry shell, and bake in the oven at 400 F for 15 minutes
After 15 minutes; reduce the heat to 350 F and bake for an additional 30 to 35 minutes longer or until a silver knife can be inserted into the center and comes out clean.
Remove from the oven and let cool before serving.
Store in a cool dry place for up to 3 days.
Notes
You can cut an hour off this recipe if you use pre-made pie shells.
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