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Smooth Pecan Pie
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Perfect Pecan Pie Double Boiler

Originally from Cook's Illustrated, December 1995.
Course Dessert
Cuisine American
Keyword pecan pie
Prep Time 30 minutes
Cook Time 10 minutes
Chilling and Resting 4 hours
Total Time 4 hours 40 minutes
Servings 8 slices
Author Anna
Cost 5

Ingredients

  • 1 ¼ cups all-purpose flour, plus extra for dusting surface
  • 2 tablespoons confectioners' sugar
  • ½ teaspoon salt (use ¼ teaspoon if using salted butter)
  • 8 tablespoons cold butter, unsalted, cut into ½ inch chunks
  • 2 tablespoons shortening
  • 1 large chilled egg white mixed with ¼ cup ice water
  • 1 large egg yolk beaten with ⅛ teaspoon of water

Pecan Pie Filling

  • 6 tablespoons unsalted butter
  • ½ teaspoons salt
  • 1 cup dark brown sugar (200 grams)
  • ¾ cup light corn syrup (240 grams)
  • 3 large eggs, whisked separately in another bowl
  • 1 ½ teaspoons vanilla extract
  • 2 cups toasted chopped pecans

Instructions

Make Crust

  • Combine the flour, sugar and salt in the bowl of a food processor and pulse three times to mix.
  • Scatter butter over flour mixture and pulse until coarse. Pulse in the shortening until coarse, then turn mixture into a large bowl.
  • Add egg white mixture to the flour mixture and turn, pressing down with a rubber spatula, to make a soft dough. Press it all together and flatten into a disk. Wrap tightly and chill for at least an hour.
  • On a floured surface, roll dough into a 13 inch circle. Lay over a 9 inch pie dish and trim edges. Tuck edges under and flute. Chill until very firm (1 hour). Do not dock this pie crust. Chill until very cold, then cover with foil or parchment paper. Weigh down with pie weights or beans.
  • Bake the pie at 400 degrees F for 15 minutes. Remove from the oven and brush with the yolk glaze. Return to the oven for 1 minute. Let cool while you make the filling.

Smooth Filling

  • To make the filling, bring about an inch of water to a simmer in a large skillet. Alternatively, heat water in a double boiler.
  • Put butter in a heat-proof mixing bowl that will fit in the skillet of water or in the top of the double boiler. Let the butter melt, then remove the bowl from the skillet and stir in dark brown sugar and salt. When all of the butter is absorbed, whisk in the corn syrup and eggs.
  • Stir mixture over simmering water until it reaches 130 degrees on a candy or deep fry thermometer. Stir in the vanilla and pecans.
  • Pour into pie shell. Set the pie on a rimmed baking sheet and bake at 275 degrees for 60 minutes or until pie reaches an internal temperature of 200 degrees F. Note: This could take up to 75 minutes. It's best to use an instant read thermometer for accuracy. Let cool for several hours.