Ben Warren'S Pecan Pie Recipe

Name: Ben Warren'S Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9-inch pie plate lined with crust*; 2 cups pecans, coarsely chopped; 3 large eggs; 1 cup sugar; 1 cup light corn syrup (for a darker pie, can use brown sugar and/or dark syrup); 5 T unsalted butter, melted; 1 tsp vanilla; 1/2 tsp salt; *FOR CRUST:; 1 1/4 cups all-purpose flour; 1/2 tsp white sugar; 1/2 tsp salt; 1/2 cup solid vegetable shortening OR 1/4 cup shortening and 4 T (1/2 stick) unsalted butter; 3 T ice water; 1 egg yolk

Servings: persons

1 9-inch pie plate lined with crust*
2 cups pecans, coarsely chopped
3 large eggs
1 cup sugar
1 cup light corn syrup (for a darker pie, can use brown sugar and/or dark syrup)
5 T unsalted butter, melted
1 tsp vanilla
1/2 tsp salt
*FOR CRUST:
1 1/4 cups all-purpose flour
1/2 tsp white sugar
1/2 tsp salt
1/2 cup solid vegetable shortening OR 1/4 cup shortening and 4 T (1/2 stick) unsalted butter
3 T ice water
1 egg yolk

1
*TO PREPARE CRUST:
2
With rubber spatula, thoroughly mix flour, sugar and salt. Add shortening (or shortening and butter). Break shortening into large chunks (and butter into small pieces) and add to flour mixture. Cut the fat into the dry ingredients with pastry cutter or two knives until dough reaches consistency of cornmeal or coarse breadcrumbs. Drizzle water over the mixture.
3
Using rubber spatula, cut with the blade side until mixture looks evenly moistened and begins to form small balls. Press down on the dough with flat side of spatula. If the balls don't stick together, add 1-2 T more ice water and cut in again with spatula, then press with hands until dough coheres. Press into a round, flat disc and refrigerate 30 minutes (and up to 2 days) before rolling.
4
FOR THE PIE:
5
Prepare crust recipe above. Glaze with egg yolk. Position a rack in the middle of the oven and preheat to 375F. Spread the chopped pecans on a baking sheet. Toast nuts in oven, stirring occasionally, until golden and fragrant (6-10 mins).
6
Whisk eggs, sugar, syrup, butter, vanilla and salt until blended. Stir in toasted nuts. Warm pie crust in oven until it's hot to the touch, then pour in the filling. Bake until edges are firm, and the center seems set but quivery, like gelatin, when pan is nudged (35-45 mins). Let cool on a rack for at least 1 1/2 hours. Serve with vanilla ice cream or whipped cream.

2007

kcal

Calories

174

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 9-inch pie plate lined with crust*, 2 cups pecans, coarsely chopped, 3 large eggs, 1 cup sugar, and more.

Yes, Ben Warren'S Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ben Warren'S Pecan Pie

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