Old Fashioned Pecan Pie INGREDIENTS • 1 cup pure maple syrup • 1/2 cup packed (7 oz/198 g) light brown sugar • 1/2 cup heavy cream • 1 tbsp molasses (regular or mild molasses works best) • 4 tbsp unsalted butter, cut into 1/2-inch pieces • 1/2 tsp salt • 6 large egg yolks, lightly beaten • 1 1/2 cups toasted and chopped pecans, plus pecan halves for decorating • 1 (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes The overly sweet, artificial-tasting pecan pies of today bear little resemblance to their 19th-century inspiration. This recipe uses a combination of pure maple syrup, brown sugar, and molasses, and it tastes so much better than corn syrup ever could. Hillary makes it every Christmas.
DIRECTIONS 1. Make Filling: Adjust oven rack to lowest position and heat oven to 450 F. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated. 2. Assemble Pie: Scatter chopped pecans in pie shell. Carefully pour filling over. Starting closest to the crust, place pecan halves in concentric circles until you get to the center. 3. Bake Pie: Place pie in hot oven and immediately reduce oven temperature to 325 F. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45–60 minutes. Cool pie on a rack for 1 hour, then refrigerate until set, about 3 hours and up to one day. Bring to room temperature before serving.
Directions 1. Grate 2 tbsp butter on large holes of box grater and place in freezer. Cut remaining 8 tbsp butter into 1/2-inch cubes. 2. Pulse 3/4 cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour. 3. Sprinkle 2 tbsp ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tbsp ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and flatten to form 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.) 4. Roll dough into 12-inch circle on well-floured counter. Roll dough loosely around rolling pin and unroll it onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. 5. Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Refrigerate dough‑lined plate until firm, about 30 minutes.
Ingredients • 10 tablespoons unsalted butter, chilled, divided • 1 1/4 cups all-purpose flour, divided This is Hillary’s favorite pie crust recipe, but you can also use your favorite or even a grocery store pie crust.
• 1 tbsp sugar • 1/2 tsp salt
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