This is the best pecan pie in the universe. This recipe is courtesy of NYT Cooking, I’ve adapted slightly.
Ingredients:
- 3 eggs, lightly beaten
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- ½ cup light corn syrup
- ½ cup dark corn syrup
- ⅓ cup unsalted butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 unbaked 9-inch pie shell (recipe below)
- 2 cups coarsely chopped pecans
Crust:
- 1 ¼ cups all-purpose flour (150 grams)
- ¼ teaspoon fine sea salt
- 10 tablespoons unsalted butter, cold and cut into cubes
- 2 to 4 tablespoons ice water, as needed
Pie Crust Directions:
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Directions:
Preheat oven to 350 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
Spread the pecans on the bottom of the crust and pour the mixture over them. Bake for 60-65 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
Place on a rack to cool slightly.
