Pecan Pie with Toasted Nuts

Before you start

Pecan pie is essentially a sugar custard: eggs bind corn syrup, sugar and butter into a filling that sets as it bakes, with a crisp layer of nuts rising to the top. The flavor depends on two things you control. Toasting the pecans before they go in brings out their oil and keeps them crunchy instead of soft and woody, and a pinch more salt than you might expect keeps the sweetness in check.

The usual failure is a center that pours out when cut. That happens when the pie is pulled too early, because the outer ring sets long before the middle. The center should puff and feel springy, with only a slight jiggle, and an instant-read thermometer in the middle should read about 93°C (200°F). Partly baking the crust first keeps it from turning gummy under the dense filling.

Ingredients

• Crust170 g (1⅓ cups plus 1 tbsp) all-purpose flour
• ½ tsp fine salt
• 115 g (½ cup) unsalted butter — cold, cubed
• 60–75 ml (4–5 tbsp) ice water
• Filling225 g (about 2 cups) pecan halves
• 240 ml (1 cup) corn syrup — light, or half light and half dark
• 110 g (½ cup packed) dark brown sugar
• 45 g (3 tbsp) unsalted butter — melted
• 3 large eggs — room temperature
• 2 tsp vanilla extract
• 1 tbsp bourbon — optional
• ½ tsp fine salt

Method

1. Cut the butter into the flour and salt until pea-sized, toss with ice water until it holds, shape a disk, wrap, and chill for 1 hour.
2. Heat the oven to 175°C (350°F). Spread the pecans on the baking sheet and toast for 8 to 10 minutes, until fragrant and a shade darker. Cool. Set aside about 40 handsome halves for the top and roughly chop the rest.
3. Roll the dough into a 30 cm (12 in) round, fit it into the plate and crimp the edge. Freeze for 15 minutes. Raise the oven to 200°C (400°F).
4. Line the crust with parchment and weights and bake for 15 minutes, until the edge is set. Remove the weights and bake 5 minutes more, just until the bottom looks dry. It should still be pale. Lower the oven to 165°C (325°F).
5. Whisk the corn syrup, brown sugar, melted butter, vanilla, bourbon and salt until smooth. Whisk in the eggs one at a time just until combined; beating in a lot of air makes a foamy top.
6. Scatter the chopped pecans in the warm crust, pour the filling over them, and arrange the reserved halves on top. Set the pie on the baking sheet.
7. Bake for 50 to 60 minutes. The filling should puff across the whole surface, feel springy when tapped in the center, and wobble only slightly. An instant-read thermometer inserted in the middle should read about 93°C (200°F). Tent with foil if the crust edge darkens.
8. Cool on a rack for at least 3 hours before slicing. The filling firms considerably as it cools.

Tips for success

• Dark corn syrup gives a molasses note; all light syrup gives a cleaner, butterscotch flavor. Both set the same.
• Warm the corn syrup jar in hot water for a minute so it pours and measures easily.
• Slice with a knife dipped in hot water and wiped dry for neat edges through the nut layer.

Substitutions

Corn syrup

Use 240 ml golden syrup, or 160 ml maple syrup plus 80 ml golden syrup. Maple-heavy fillings are thinner and need the full thermometer test to set.

Pecans

Walnuts work the same way; toast them and rub off loose skins to reduce bitterness.

Bourbon

Leave it out, or use 1 tbsp strong brewed coffee for depth without alcohol.

Variations

Chocolate pecan

Scatter 85 g chopped bittersweet chocolate over the crust with the chopped nuts.

Maple-bourbon

Replace half the corn syrup with dark maple syrup and use 2 tbsp bourbon.

Troubleshooting

Runny center after cooling

The pie was underbaked. Bake until the center reads 93°C and puffs; a center that ripples in waves needs more time.

Filling separated into a sugary layer and a dry layer

It overbaked and the eggs curdled. Use a lower oven and check the temperature 10 minutes earlier.

Nuts on top are burnt

They were over-toasted beforehand or the pie sat too high in the oven. Toast until just fragrant and tent with foil halfway through if they darken.

Storage

After cooling, refrigerate the pie covered for up to 4 days; the egg-based filling should not stay at room temperature longer than 2 hours once cool. Serve chilled or let slices sit out for 20 minutes. Wrapped tightly, it freezes for up to 2 months.

Safety notes

The filling contains eggs and must be fully baked. Refrigerate leftovers promptly. Contains wheat, egg, milk and tree nuts (pecans).