The Quest of the Pecan Pie
It was closing in on me like a steaming locomotive! Christmas! My favorite go-to pecan pie recipe had been lost in our last 1,400-mile move. I had searched high and low for it…with no success. I absolutely love this recipe. It is simple, quick and melts in the mouth. I knew the ingredients but the amounts had escaped my scattered mind.
It’s a complicated little tale. The recipe was from my ex mother-in-law. I broke down and asked my daughter if she would ask her Memaw for the recipe. She did and Memaw came through like a champ.
But…I’m getting ahead of myself. While I was contemplating what to do… I did what I always do…. I started searching the Internet for the “best” pecan pie that has ever been known to man.
I came across an article that had compared recipes…had done some taste testing and came up with their winner. It was the 1996 Texas State Fair winner. Here is the amazingly wonderful, deeply rich, make you want to cry for your Momma pecan pie. Bobby Lee is credited with the recipe. Thank you Bobby Lee!
Texas State Fair Award Winning Pecan Pie from Bobby Lee
PIE SHELL
2 Cups all-purpose Flour
1 Tablespoon granulated Sugar
1-Teaspoon Salt
1 stick plus 4 Tablespoons unsalted Butter, cut into ½” inch dice
¼ Cup plus 1 Tablespoon ice Water
FILLING
1-½ Cups Pecan halves (5 ½ ounces)
1 ½ sticks cold unsalted Butter
1 ½ Cups Dark Brown Sugar
¾ Cup granulated Sugar
½ Cup Light Corn Syrup
3 Tablespoons whole Milk
2 Tablespoon all-purpose Flour
½ Vanilla Bean, split, seeds scraped
½ Teaspoon Salt
4 large Eggs
Unsweetened Whipped Cream or Vanilla Ice Cream, for serving.
Directions
In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of small peas. Add the ice water and pulse until the pastry in evenly moistened. Turn it out onto a work surface and knead 2 or 3 times, just until it comes together. Form the pastry into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
Preheat the oven to 350 Degrees. On a lightly floured surface, roll out the pastry 1/8th inch thick; transfer into a deep 10-inch glass pie plate and trim the overhang to ½ inch. Fold the edge of the pastry under and crimp the edges. Prick the bottom with a fork in a few places. Freeze for 30 minutes.
Line the pie shell with parchment paper , (that has been crumpled and straightened back out), and fill with pie weights or dried beans. Bake for about 25 minutes, or until lightly browned around the edge. Remove the paper and weights and bake the shell for 15 minutes longer, or until it is lightly golden. Leave the oven on.
In a pie plate, toast the pecans for 8 minutes, or until lightly browned. Let cool.
In a medium saucepan, melt the butter. Add the brown sugar, granulated sugar, corn syrup, milk flour, vanilla seeds and salt. Cook over moderate heat just until the mixture comes to a boil. Remove from the heat and let stand for 5 minutes.
In a heatproof bowl, lightly beat the eggs. Gradually whisk in the hot sugar mixture until thoroughly blended. Spread the toasted pecans in the bottom of the pie shell and pour the filling on top. Bake for about 45 minutes, or until the center is just barely set and the crust is golden brown. Transfer the pie to a rack to cool completely. Serve with unsweetened whipped cream or vanilla ice cream.
Make Ahead
The pie can be baked up to 1 day ahead. Store, covered, at room temperature. The pie shell can be wrapped well and frozen for up to 1 month.
This pie is so amazing that I had to ask myself, “Memaw who?!” Just kidding. Thank you Memaw!! But just in case you are curious…here is the recipe from Memaw. It is a lovely recipe for a classic pecan pie. Super easy. This recipe originated from Janie Friese of Muskogee Oklahoma.
Janie Friese Pecan Pie
½ Cup melted Butter
1-Cup Sugar
1 Cup light Corn Syrup
4 Eggs, beaten
1-Teaspoon Vanilla
¼ Teaspoon Salt
Pie Crust
I Cup Chopped Pecans
Combine butter, sugar, corn syrup and cook over low heat…stir until sugar is dissolved. Cool and add eggs, vanilla, salt. Blend well. Place pie filling in uncooked 9-inch pie shell and top with the pecans.
Bake 325 Degrees for 50 to 55 minutes.