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Southern Pecan Pie

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Southern Pecan Pie 

Measured by volume

Measured by weight

Recipe

Method:

Baked Custard

2 C

6 oz.

Pecans

Baking Temp:

375 F Convection Oven

¾ C

9 oz.

Corn syrup

Baking Time:

50 - 60 minutes

3

4 ½ oz.

Eggs

Utensil(s):

Cutting board

¾ C

5 3/8 oz.

Sugar

 

Chef knife

½ Pod

---

Vanilla bean, optional

 

Rubber spatula

1½ t

¼ oz.

Vanilla extract

 

Mixing bowls

4 T

2 oz.

Butter (¼ C)

 

Measuring spoons & cups

1 t

---

Molasses

 

Scale

¼ t

---

Salt

 

Pie pastry cutter

½ recipe

 

Egg white wash

 

One 9” deep dish pie pan

1 batch

 

Single piecrust

 

Rolling pin

 

 

 

 

Marble slab

 

 

 

Extra tool(s):

Pairing knife

 

 

 

 

Bowls

 

 

 

 

Whisk

 

 

 

 

Pastry brush

 

 

 

 

½ sheet pan

 

 

 

 

Parchment paper

 

 

 

 

Cooking spray

 

 

 

Prep Time:

1 hour 30 minutes

Instructions                                                                                                                   

  1. Roll out the batch of piecrust on a marble slab or cold work surface. Arrange the crust in the pie pan. Set the pan and dough aside in the refrigerator.

  2. Splice the vanilla bean pod vertically down the middle. Open up the pod and with the dull side of a pairing knife, scrape out the beans. Mix the beans into the sugar to separate the clump of beans forming vanilla-sugar. Combine the butter, vanilla-sugar, corn syrup, molasses, eggs and vanilla in a mixing bowl. Whisk the mixture until combined.
  3. Stir the pecans into the mixture and pour the filling into the pie pan. Brush the crust edges with egg wash and bake.
  4. Remove the pie for the oven place on a wire rack. Allow the pie to cool at least 20 minutes and serve. 

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