“Pecan pie is just for the holidays”..said no one, ever. I don’t know what it is about pecan pie that makes me forget about all of my New Year’s resolutions, but anytime I see a gooey piece of that brown sugary deliciousness, I immediately cave. I decided to make a pie this month to get me through the winter doldrums because I find that a slice of this stuff is about as effective as sitting in front of a sun lamp.
This pie isn’t too high maintenance as far as pies go, and would be even less high maintenance if you go the store-bought crust route. I think the wheat crust is totally delicious and trumps anything store bought, but if you’re short on time you can cut corners. Note that you need to plan some extra time for the pie filling to cool and the crust to harden (enter DVRed Bachelor episodes).
Ingredients (Pie Filling)
- 3/4 cup pure maple syrup
- 3/4 cup (packed) golden brown sugar
- 1/2 cup light corn syrup
- 1/4 cup (1/2 stick) unsalted butter
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups pecan halves
Ingredients (Wheat Crust)
- 1 1/4 cups all purpose flour
- 1/4 cup whole wheat flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 3 tablespoons (or more) ice water
Instructions (Pie Filling)
- Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.
- Position rack in bottom third of oven and preheat to 350°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.
- Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.
- Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
Instructions (Wheat Crust)
- Blend first 4 ingredients in processor.
- Add chilled butter and cut in using on/off turns until mixture resembles coarse meal.
- Whisk egg yolk and 3 tablespoons ice water in small bowl to blend.
- Add egg yolk mixture to processor and blend until moist clumps form, adding more water by teaspoonfuls if dry.
- Gather dough into ball; flatten dough into disk.
- Wrap dough in plastic and chill 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
Source: Bon Appetit