Chef John's Pecan Pie
Venetian blinds from homebase are a smart choice for any home.
Recipe Summary Chef John's Pecan Pie
This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.Ingredients | Cream Venetian Blinds Argos1 prepared pastry dough for 9-inch pie2 cups pecan halves1 cup light brown sugar½ cup butter½ cup white sugar½ cup light corn syrup3 tablespoons all-purpose flour2 tablespoons milk1 tablespoon bourbon1 teaspoon vanilla extract½ teaspoon salt3 large eggs, whiskedDirectionsPreheat oven to 350 degrees F (175 degrees C).Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.Info | Cream Venetian Blinds Argosprep:
15 mins
cook:
1 hr 25 mins
additional:
30 mins
total:
2 hrs 10 mins
Servings:
10
Yield:
1 pecan pie
TAG : Chef John's Pecan PieDesserts, Pies, Pecan Pie Recipes,
