Pecan Pie

15 ingredients
5 steps

Ingredients

  • None None For the Crust
  • 2 1/4 cups all-purpose flour
  • 10 1/2 tbsp butter, chilled and cubed
  • 3 1/2 tbsp full-fat cream cheese, chilled and cut into small pieces
  • 2 tbsp sugar
  • 1 None medium egg, beaten, plus 1 beaten egg to glaze
  • None None For the Filling
  • 3 None medium eggs
  • 1/2 cup packed light brown muscovado sugar or dark brown sugar
  • 2/3 cup each golden syrup (or 1/3 cup honey plus 1/3 cup corn syrup)
  • 2/3 cup maple syrup
  • 2 tsp vanilla extract
  • 3 1/2 tbsp butter, melted and cooled
  • 1 cup pecan halves
  • None None Confectioners' sugar, to dust

Directions

  1. 1
    To make the crust: Sift the flour into a bowl. Add the butter; rub in with your fingertips until mixture resembles fine crumbs. Rub in the cheese (it won't rub in as finely as the butter); stir in the sugar. Make a well in the center; add egg and 1-2 tbsp ice-cold water. Using a butter knife bring ingredients together to form a soft dough. Wrap in plastic wrap; chill for 30 mins.
  2. 2
    On a lightly floured surface, roll out three-quarters of the dough until large enough to cover a 9 1/2-inch round deep pie plate; lift onto the plate. Trim the edges; prick base with a fork. Cover; chill for 30 mins. Roll out the remaining pastry; cut out approx 36 leaves. Mark veins in the leaves with the tip of a knife. Place on a baking sheet; chill for 30 mins.
  3. 3
    Preheat the oven to 350°F. Place a baking sheet in the oven to heat.
  4. 4
    To make the filling: In a large bowl, beat together the eggs, sugar, syrups, vanilla extract, and melted butter until smooth and combined. Scatter the pecans over the pastry base; cover with the syrup mixture. (The pecans will gradually float to the surface.)
  5. 5
    Brush the pastry edge with beaten egg; carefully stick the leaves around the edge, overlapping slightly. Press down firmly to secure. Brush the leaves with egg; place the pie on the preheated baking sheet. Bake for 60-70 mins until slightly risen and the filling is just set. Serve warm or cold, dusted with confectioners' sugar.

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