Pecan Pie

Yield: 8 servings

A light-brown flaky and tender homemade crust holding a wickedly rich pecan pie. Pecan lovers will rejoice tasting these crunchy pecan halves in a sweet maple filling. This mouthwatering pecan pie is amazing, easy to make and tastes so delicious! Make your own pie crust; it is not hard, and the results are so much better than commercial products.

Special equipment:

• A simple food chopper or food processor
• A hand mixer or stand mixer with a paddle attachment
• Mixing bowls
• 9-inch pie plate
• Rolling Pin
• Pastry cutter

Ingredients

Basic Crust:

• 1 1/4 cups all-purpose flour, plus more for flouring
• 1/2 teaspoon salt
• 1/3 cup plus 2 tablespoons all-vegetable shortening
• Ice cold water

Filling:

• 2 cups pecan halves, divided
• ½ cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon table salt
• 1 teaspoon vanilla extract
• 3/4 cup pure maple syrup
• 3 large eggs, at room temperature
• Freshly whipped cream, for serving (optional)

Directions

To make the crust:

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the flour and salt. Add the shortening and work into the dough with a pastry blender until the mixture is crumbly and it resembles a coarse meal. Do not overwork the dough.
3. From a cup of ice cold water, drizzle 3 to 5 tablespoons cold water into the dough, 1 tablespoon at a time, stirring with a fork after every tablespoon has been added. Stop adding water when the dough is moistened and begins to form large clumps. If the weather is humid, you may not need as much water. If the weather is dry, you may need a little more water. Avoid overworking the dough. You want the dough to clump together but not feel overly sticky.
4. Using floured hands, shape the dough into a ball and flatten slightly. The ball of dough should come together easily. If it feels too sticky, sprinkle on more flour and then continue forming the dough with your hands. The crust can now be rolled out. (Note: Do not chill basic pastry crust before rolling roll out; Line the pie pan with it first and then wrap in plastic and refrigerate until you are ready to fill and bake it.)
5. When rolling dough out, start from the center and work your way out in all directions. Between passes of the rolling pin, flip the pie crust, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking; don’t be afraid to use a little more flour. Roll out pie dough large enough to fit the pie dish with just a bit of overhang (about a thin 12-inch circle).
6. Use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up and carefully roll it back out over the top of the pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp or flute the edge all around as desired. Set aside.

To make the filling:

1. In medium bowl, finely chop 1 cup pecans and set aside. Reserve remaining 1 cup pecans halves for topping.
2. Place the butter in the bowl of an electric mixer with the paddle attachment. Add the sugar and beat on medium speed for 4 minutes or until smooth, soft, and creamy.
3. Add the flour, salt, and vanilla, beating after each addition.
4. Add the eggs, one at a time, beating for one minute after each addition.
5. Slowly, add the syrup, beating until incorporated and thoroughly mixed.
6. Fold in the chopped pecans. Pour the filling into the prepared crust. Arrange the remaining 1 cup pecan halves on top in a decorative pattern.
7. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes, shielding pie with aluminum foil after 30 minutes, if needed.
8. Transfer to a wire rack. Cool completely, 2 to 3 hours. Serve pie at room temperature. Top with freshly whipped cream, if desired.
9. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for up to 5 days.