American cuisine

Easy

Flaky Crust Pecan Pie With Whipped Cream

Name: Flaky Crust Pecan Pie With Whipped Cream
Prep time: -1 days 23 hr 55 min
Cook time: 30 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: ㅤ ㅤFor Flaky Pie Crust; 1¼ cup All-Purpose Flour; 6 tbsp. Unsalted Butter; 4 tbsp. Lard; 1/2 tsp. Salt; 1/4 cup Ice Water; ㅤ ㅤFor Rolling The Dough; 2 tbsp. All-Purpose Flour; ㅤ ㅤFor Pecan Pie Filling; 3 large Eggs; 1 tsp. Vanilla Extract; 1/2 tsp. Salt; 1 cup Light or Dark Corn Syrup; 2 tbsp. Melted Butter; 1 cup Granulated Sugar; 6 oz. Coarsely Chopped Pecans; ㅤ ㅤFor The Topping; 1/4 cup Whole Pecans; ㅤ ㅤFor Whipped Cream; 1 cup Heavy Cream; 1/2 cup Powdered Sugar; 1/4 tsp. Salt; 1 tsp. Vanilla Extract; ㅤ ㅤGarnish; 2 slices Mint

Chef Nick Wisman

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Flaky Crust Pecan Pie With Whipped Cream

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With Thanksgiving just around the corner it’s time to have a good traditional pecan pie recipe handy. The pie crust is incredible! It’s so flaky and deliberately not sweet. That’s because the credit for the sweetness is all in the soft pie filling, which enhances all that pecan nuttiness. A dollop of whipped cream will do nicely.

Recipe

PRE TIME: -1 days 23 hr 55 min

COOKING TIME: 30 min

TOTAL TIME: 25 min

4 SERVING

Ingredients:

ㅤ ㅤFor Flaky Pie Crust
1¼ cup All-Purpose Flour
6 tbsp. Unsalted Butter
4 tbsp. Lard
1/2 tsp. Salt
1/4 cup Ice Water
ㅤ ㅤFor Rolling The Dough
2 tbsp. All-Purpose Flour
ㅤ ㅤFor Pecan Pie Filling
3 large Eggs
1 tsp. Vanilla Extract
1/2 tsp. Salt
1 cup Light or Dark Corn Syrup
2 tbsp. Melted Butter
1 cup Granulated Sugar
6 oz. Coarsely Chopped Pecans
ㅤ ㅤFor The Topping
1/4 cup Whole Pecans
ㅤ ㅤFor Whipped Cream
1 cup Heavy Cream
1/2 cup Powdered Sugar
1/4 tsp. Salt
1 tsp. Vanilla Extract
ㅤ ㅤGarnish
2 slices Mint

Directions:

Step 1

In a medium bowl, mix butter, salt, and flour with your fingertips until you form pea-sized balls of butter.

Step 2

Drizzle ice water and mix until just together.

Step 3

On a lightly floured surface, roll the dough until 1 inch thick. Wrap in plastic and fridge for at least 1 hour or even overnight.

Step 4

Preheat oven to 350°F / 180°C. In a large bowl, mix corn syrup, eggs, sugar, butter, and vanilla. Fold in pecans.

Step 5

On a floured surface, roll out pie dough until wide enough to completely fill your pie tin.

Step 6

Lay dough in the pie tin and trim any overhang.

Step 7

Dock the bottom of the pie dough with a fork or a knife for steam holes.

Step 8

Fill with pie filling and top with the whole pecan.

Step 9

Bake 60 minutes, until center springs back and is lightly set. Cool completely.

Step 10

In a large bowl, whisk chilled heavy cream with a hand mixer.

Step 11

After 3-4 minutes when soft peaks are forming (starting to hold it’s shaped) add the remaining ingredients. Continue whisking until the peaks hold a firm shape when you lift the mixer up. Chill until ready to use

Step 12

Enjoy!