Pecan Pie

Recipe by: Christopher Idone | from New Glorious American Food

Cookstr

Course: Dessert

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Moderate

Photo by: Joseph De Leo

INGREDIENTS

Pastry:

1/4 pound plus 4 tablespoons unsalted butter
3 cups all-purpose flour
3 tablespoons sugar
2 egg yolks, lightly beaten
About 1/4 cup ice water

Filling:

5 whole eggs
1 egg yolk
1 cup packed light brown sugar
2 tablespoons butter, melted
2 teaspoon vanilla extract
2 to 3 tablespoons bourbon
3 cups pecan pieces, lightly toasted
1 cup heavy cream, whipped, for serving

Equipment:

9-inch pie pan

Directions

Crust: In a mixing bowl, cut the butter into the flour until it reaches the consistency of fine meal. Sprinkle on the sugar and add the egg yolks and ice water. Lightly blend together.

Form the dough into a ball, wrap in waxed paper, and chill for at least 20 minutes.

Filling: Preheat the oven to 350°. In a bowl, mix together all of the filling ingredients except the pecans. Blend well.

Roll out the pastry on a lightly floured surface and fit it into the pie pan. Evenly coat the pastry with the pecan pieces. Pour the filing mixture over the nuts.

Bake for 1 hour, or until golden brown. Cool to room temperature before serving with the whipped cream.

Serves 8

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 910kcal (45%)

Sodium 70mg (3%)

Total Carbohydrate 74g

Fiber 5g

Fat 63g (97%)

Trans Fat 0g

Saturated Fat 24g (118%)

Monounsaturated Fat 26g