My family really likes pecan pie so I went in search of my favourite pecan pie recipe.  I only had to try 2 because John Thorne’s Pecan Pie from the book Outlaw Cook was such a huge success.  For the pie crust, I used the recipe that I like from JoyofBAKING.com.  Also, I love making miniature or individual sized foods so I used small tart pans with this recipe.  I served it for dessert when my family was visiting and they couldn’t get enough.  Ed liked it so much he refused to let his co-workers try some, haha, my little piggy  😉  I love my pecan pie warm with vanilla ice cream.

Short Crust Pastry (Pâte Brisée) Recipe

from JoyofBAKING.com

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter that has been cut into pieces and frozen

1/8 to 1/4 cup (30 – 60 ml) ice water

In a food processor, place the flour, salt, and sugar and process until combined.  Add butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary, add more water.  Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball.  Flatten into a disk, cover with plastic wrap and refrigerate for 30 minutes to one hour before using.  This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch circle.  To prevent the pastry from sticking to the counter and  to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the centre of the pastry outwards).  Fold the dough in half and gently transfer to a 9 inch pie pan.  Brush off any excess flour and tuck the overhanging pastry under itself.  Use a fork to make a decorative border or else crimp the edges using your fingers.  Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

Pecan Pie Recipe

adapted from John Thorne’s Outlaw Cook

makes a 9″ pie
*Note:  For a sweeter, lighter pie, add more sugar and use fewer pecans.  For a denser, less sweet pie, add more pecans and use less sugar.*

1 cup packed dark brown sugar (*Note:  Do not use old sugar or your syrup will harden.)
2/3 cup (160 ml) Lyle’s golden syrup (*Note: do not substitute with other syrups*)
1 tablespoon dark rum or bourbon (*Note: I substituted with 2 teaspoons vanilla extract*)
4 tablespoons (56 g) unsalted butter
3 eggs
1/4 teaspoon salt
2 cups toasted pecans (optional to coarsely chop)
9-inch unbaked short crust pastry pie shell

¼ cup whipping cream (*Note: optional, but gives a lighter, richer texture*)

*Note:  Could pre-bake the crust or bake the pie in the lower third of the oven. However, watch for over browning on the edges of the crust, and if this starts to happen, just cover the edges with foil.*

To toast pecans – Place pecans on  a baking sheet and bake for about 8 minutes in a 350 degree F (180 degree C) oven until lightly browned and fragrant. Let cool and then chop coarsely (optional, *personally I don’t chop them*).

Preheat oven to 350F. In a large saucepan, heat the brown sugar, golden syrup and butter to the boiling point. If you prefer a softer filling (less dense), don’t heat the ingredients.  Stirring constantly and scraping back any foam that clings to the side of the pan, let this mixture boil for about 1 minute. Remove from the heat and let cool while, in a separate bowl, you beat the eggs until creamy and add vanilla.

When the boiled syrup has cooled (lukewarm is okay), beat in the eggs, salt and cream. Line pecans on bottom of pie shell and pour syrup over.  Pour into the unbaked pie shell and bake for about 45-50 minutes or until the filling is just set (toothpick inserted into the centre of the pie will come out clean) on the bottom third of the oven if the pie shell was not pre-baked.  Remove from oven and place on a wire rack to cool.

Serve warm or at room temperature with whipped cream (could add maple syrup to whipping cream).  If you have leftover whipped cream, you can freeze it (see here for instructions)!  You could also drizzle the top of pecan pie with melted chocolate.