Pecan Pie
Yield: 1 9in pie
  • 1 recipe sweet pastry dough (recipe below)
  • 3 cups pecans (or walnuts), toasted and roughly chopped
  • ½ cup granulated sugar
  • 1 cup dark brown sugar
  • 3 eggs, lightly beaten
  • 2 tsp vanilla extract
  • ⅓ cup heavy cream
  • ¼ tsp kosher salt
  • 4 tbl unsalted butter, melted
  • (1 egg for egg washing the dough)
  1. Preheat the oven to 375˚F and take your pastry dough out of the fridge to soften (about 15 minutes).
Getting the dough ready:
  1. Roll out your dough to roughly a 12in circle, making sure to generously flour and rotate the dough as you roll - you can use a long offset spatula to slide under the dough as you go.
  2. Roll the dough towards you onto your rolling pin, place the tart pan where the dough was and roll the dough away from you and over the tart pan.*
  3. Gently lift the overhang so the dough tucks nicely into the pan edges and press it into the fluted sides - use the overhang scraps to patch any breaks or thin spots.
  4. Press your rolling pin along the sides of the pan to get a clean edge.
  5. Let the prepared dough chill in the fridge until firm, about 15-20 minutes (or 5-10 in the freezer if time is short).
  6. Prick the dough a few times with a fork, line with parchment and baking beans and blind bake for 20 minutes (see glossary for more info on blind baking).
For the filling:
  1. In a large bowl, combine the nuts, sugars, eggs, vanilla, cream and salt, mixing to incorporate everything together before finally stirring in the melted butter.
  2. Pour the filling into your prepared tart pan and spread it gently out to the edges.
  3. Bake 30-35 minutes, rotating the pan once, until the center is just set. Let cool slightly and serve warm or room temp.
*Because this dough is so tender, it might not fully cooperate when you try to transfer it but DONT WORRY! You can easily patch any breaks etc as you are fitting the dough into the tart pan.
If you are really having issues here, you can do one of two things:
1) reform the dough into a disc and start over (refrigerating newly formed disc first)
2) press the dough into the pan as if it were a shortbread cookie dough - this is a totally acceptable method but it is hard to get the thickness as even as rolling so I usually opt for patching but it is completely up to you!
Recipe by Eat Some Wear Some at