Southern Pecan Pie
Angelique Johnson
Published: December 1, 2011
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Southern Pecan Pie
Measured by volume
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Measured by weight
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Recipe
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Method:
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Baked Custard
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2 C
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6 oz.
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Pecans
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Baking Temp:
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375 F Convection Oven
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¾ C
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9 oz.
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Corn syrup
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Baking Time:
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50 - 60 minutes
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3
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4 ½ oz.
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Eggs
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Utensil(s):
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Cutting board
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¾ C
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5 3/8 oz.
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Sugar
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Chef knife
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½ Pod
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Vanilla bean, optional
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Rubber spatula
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1½ t
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¼ oz.
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Vanilla extract
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Mixing bowls
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4 T
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2 oz.
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Butter (¼ C)
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Measuring spoons & cups
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1 t
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Molasses
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Scale
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¼ t
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Salt
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Pie pastry cutter
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½ recipe
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Egg white wash
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One 9” deep dish pie pan
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1 batch
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Single piecrust
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Rolling pin
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Marble slab
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Extra tool(s):
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Pairing knife
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Bowls
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Whisk
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Pastry brush
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½ sheet pan
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Parchment paper
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Cooking spray
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Prep Time:
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1 hour 30 minutes
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Instructions
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Roll out the batch of piecrust on a marble slab or cold work surface. Arrange the crust in the pie pan. Set the pan and dough aside in the refrigerator.
- Splice the vanilla bean pod vertically down the middle. Open up the pod and with the dull side of a pairing knife, scrape out the beans. Mix the beans into the sugar to separate the clump of beans forming vanilla-sugar. Combine the butter, vanilla-sugar, corn syrup, molasses, eggs and vanilla in a mixing bowl. Whisk the mixture until combined.
- Stir the pecans into the mixture and pour the filling into the pie pan. Brush the crust edges with egg wash and bake.
- Remove the pie for the oven place on a wire rack. Allow the pie to cool at least 20 minutes and serve.