Southern Pecan Pie Recipe With Pate Brisee Crust
Southern Pecan Pie is truly the perfect holiday dessert. Especially when it comes right out of the oven, and served warm with some vanilla ice cream! Lucky for all of us we have a tasty Southern Pecan Pie Recipe to share with you from Elizabeth Colling, a talented baker and food editor for Martha Stewart. Whip out your aprons and measuring cups, because it is time to bake.
Do not fret, if you are not into baking you can email Elizabeth and either pick one up right before Thanksgiving or you can contact her and ask about shipping options. All the pretty photos were captured by the one and only Elizabeth Messina.
Pecan Pie makes one or two 9-inch pies | Makes enough for two 9-inch pies (*this recipe doesn’t half very well so it’s best to make the whole recipe and either double the filling to make two pies or freeze the extra dough for future use)
Pate Brisee | Crust Supplies
2 ½ cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter, cold, cut into ½ inch cubes
1/3 cup plus 2 tablespoons ice water Directions In a food processor combine flour, salt and sugar. Pulse to combine. Add butter all at once and pulse for about 5 seconds until mixture resembles course crumbs with some larger pieces remaining. Add ice water and pulse just till water is mixed in. about 8-10 pulses. Dough will still be crumbly. Divide in two. Wrap each half in plastic, use a rolling pin to bring dough together, and refrigerate for at least an hour or up to overnight.
Roll dough out to a little less than a ¼ inch thickness. Line 9 inch pie plate. Trim edges leaving a 1 inch overhang. Tuck under so that edge is flush with rim. Freeze until firm, about 30 minutes.
Filling makes enough for one 9-inch pie (but can double easily)
cup dark caro syrup
3 eggs, well beaten
¼ teaspoon salt
2 ½ teaspoons vanilla extract
½ cup sugar
3 tablespoons butter, melted and cooled cup pecan halves, broken into thirds Directions Preheat oven to 400. Mix all ingredients together. Add pecans last. Place in prepared pie crust and bake for 15 minutes. Reduce oven temperature to 350. Continue baking until filling is just set, about 30 minutes more. Let cool.
If you do not feel like turning on the oven, and you would rather a professional hand the dirty work. Email Elizabeth Cooling for details and options. There is a limited option for shipping, so email soon. All orders must be in by November 20, 2013. You can order her Double Crusted Apple Brown Butter, Pumpkin with a Homemade Graham Cracker Crust (comes in a reusable tart pan) or Double Crusted Apple Brown Butter, Southern Pecan with a Classic Pate Brisse Crust or a chocolate Ganache with a Homemade Chocolate Cookie Crust (comes in a reusable tart pan)
All pre-ordered pies are $43 and can be picked up on Pick up on Wednesday, November 27th at Jenni Kayne Home Store. 525 San Ysidro Road. Unit D. Noon - 5:00 pm
