By Katya Lyukum
Boozy, Adults-Only, All-Inclusive Pecan Pie
13 steps
Prep:2hCook:30min
The Texas House of Representatives named pecan pie the state’s official pie on Wednesday, April 3, 2013! Lawmakers proposed that only Texas pecans can be used in pecan pies statewide. It is tempting to think that April 3 is too close to April 1, but it is serious. "Almonds get the glory, now pecans want the spotlight." The Pecan market grows nationally and internationally, and the Texas Pecan Board makes efforts to market and set apart Texas pecans. Don’t be shy with the sugar and butter when making this pie. And bourbon. And Mexican vanilla.
My recipe features Garrison Brothers bourbon, Barton Springs Mill heirloom flour (a combination of wheat type 00 and whole wheat or whole rye), and San Saba pecans — all in Texas.
The recipe is for 2 pies 9” D, 8 servings each, 16 servings total. Change the number of servings to x8 to scale the recipe for more pies or just one.
Updated at: Tue, 14 May 2024 01:17:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
35
High
Nutrition per serving
Calories601.9 kcal (30%)
Total Fat35.9 g (51%)
Carbs64 g (25%)
Sugars47.1 g (52%)
Protein6.5 g (13%)
Sodium52.6 mg (3%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
for 2 pie crusts, 9" D
250gwheat flour
95gpowdered sugar
150gbutter
cubed, frozen
30gpecan meal
substitute with almond meal
⅛ tspsalt
50geggs
one small
for 2 pie fillings, 9" D
Instructions
for 2 pie crusts, 9" D
Step 1
Measure the first 4 (dry) ingredients in the list and transfer them into the food processor jar. Using the S-shaped knife, process them at high speed to mix them well for about 1 minute.
Step 2
Measure frozen diced butter and add to the jar. Process it at high speed for about 1 minute to mix it well with dry ingredients.
Step 3
Add an egg and process at high speed until it moistens dry ingredients and becomes a dough with just a few loose crumbs. Transfer the dough and the bits from a jar onto a working surface and knead them together a few times. Refrain from overworking it. Divide the dough into two equal parts.
Step 4
Roll each portion of the dough between two parchment sheets into 12" diameter rounds and place them into a fridge for at least 45 minutes.
Step 5
Prepare two 9" D tart molds. Peel off the parchment paper from both sides of the dough and place it on the mold, ensuring it's centered. Please do not force it down. Let it become more pliable as it warms up. Gently lift the edges, letting the center sink inside. Turn the mold going around. Be patient and slow. The dough will go in with little force when ready. Use your fingers to press the corners gently and remove any extra dough sticking out the edges. Freeze the lined tart molds for at least 2 hours. You can make the dough and line the molds way in advance. The dough should be completely frozen before baking.
for caramel custard
Step 6
Combine sugar, salt, syrup, vanilla bean seeds, and pod in a saucepan. Place over medium heat to melt sugar, stirring.
Step 7
Completely melt sugar crystals and bring syrup to bubbling. Turn the heat off.
Step 8
Add sliced cold butter and emulsify. Add bourbon and whisk it well into caramel emulsion. Cold butter and bourbon will reduce the temperature of sugar syrup to about 75C/167F. Let the emulsion cool to 60C/140F to make it safe to add eggs.
Step 9
Add eggs to the caramel emulsion and whisk them to blend well.
to assemble and bake the pies
Step 10
Preheat oven to 350F. Remove the cold pie crust, let it warm to become flexible, and line your baking mold. I prefer a non-stick one with a removable bottom.
Step 11
Fill the crust with caramel custard and pecans, as shown in the video (5:40).
Step 12
Bake for 30 minutes.
Step 13
Remove from the oven and let cool to room temperature. Remove from the baking pan, portion, and serve.
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