"Old Fashioned" Pecan Pie: RELOADED
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 8 servings
The way I see it, eating bourbon pecan pie reminds me of eating spiced nuts while drinking an Old Fashioned, so why not make it the way I like to drink it, with rye instead of bourbon, and plenty of bitters to balance the sugar.Servings: Let's be honest ...1.Photo by Lynne Calamia
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Software
Crust
- 4 tablespoons unsalted butter, cut into small cubes
- 3 1/2 ounces raw pecans
- 6 ounces
all-purpose flour (approximately 1 1/4 cups by volume...not that we can trust that), plus extra for rolling - 1/2 teaspoon
kosher salt - 2 tablespoons ice water
- 2 tablespoons rye whiskey, chilled
Filling
- 3 large eggs
- 3 1/2 ounces granulated sugar
- 6 fluid ounces golden syrup
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon rye whiskey
- 1/2 teaspoon Angostura cocktail bitters (20 dashes)
- 1 teaspoon
vanilla extract - 1/4 teaspoon
kosher salt - 8 ounces
spiced pecans, divided
Specialized Hardware
Food processor
9 1/2 x 2-inch tart pan
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 8 servings
Procedure
- Chill the butter in the freezer for 15 minutes.
- Pulse the raw pecans in a food processor until finely ground, 6 to 7 pulses. Add the flour and salt, and pulse an additional 4 to 5 times. Add the chilled butter and pulse until the texture looks mealy, 6 to 7 pulses. Add the water and 2 tablespoons of rye, and pulse until the mixture holds together when squeezed in the hand, 5 to 6 more pulses. Transfer the dough to a 1 gallon zip-top bag, squeeze together with your hands until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
- Heat oven to 350ºF.
- Whisk the eggs, sugar, golden syrup, butter, rye whiskey, the bitters, vanilla, and salt together in a medium mixing bowl until combined and set aside.
- Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough, and sprinkle both sides lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag and lift the dough into a 9 1/2 x 2-inch tart pan. Gently press the dough into the pan, working it halfway up the side.
- Chop 6 ounces of the spiced pecans, sprinkle them evenly into the crust, then pour on the filling. Bake in the middle of the oven for 20 minutes.
- Remove the pie from the oven and close the door. Place the remaining 2 ounces of whole spiced pecans in a border around the edge of the filling then return to the oven for 15 more minutes or the internal temperature reaches 200 F and no longer jiggles loosely in the center.
- Cool the pie on a wire rack for an hour before cutting and serving at room temp, possibly topped with our Slightly Sweet Whipped Cream.
- To store, tightly wrap the remaining pie with plastic wrap and place in the refrigerator for up to 4 days. (Honestly, I haven't been able to make one last more than 9 hours, but feel free to beat me on that.)
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