Pecan Pie Recipe: A Delectable Delight from Sallys Baking Addiction
If theres one dessert that epitomizes the taste of autumn and warm flavors, its a classic pecan pie. The rich caramel-like filling, toasted pecans, and flaky crust create a delectable treat that satisfies every sweet tooth. In this article, well delve into the irresistible pecan pie recipe from Sallys Baking Addiction – a renowned baking blog known for its reliable and delicious recipes. So, put on your apron and lets get baking!
To create Sallys mouth-watering pecan pie, youll need the following ingredients:
- 1 and 1/3 cups (160g) of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup (115g) of unsalted butter, cold and cubed
- 1/4 cup (60ml) of ice water
- 1 cup (200g) of granulated sugar
- 1 cup (240ml) of dark corn syrup
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 3 large eggs, at room temperature
- 1 and 1/2 cups (150g) of pecan halves
Preparing the Pie Crust
In a large bowl, mix the all-purpose flour and salt together. Add the cold, cubed butter and use a pastry cutter or your fingertips to combine the ingredients until the mixture resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Be careful not to overmix. Shape the dough into a ball, flatten it slightly, wrap it in plastic wrap, and refrigerate it for at least 2 hours.
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides of the dish.
Trim any excess dough hanging over the edges. To prevent shrinking, place the crust in the freezer for 15 minutes before baking.
Making the Pecan Pie Filling
In a medium saucepan, combine the granulated sugar, dark corn syrup, salt, and vanilla extract. Stir the mixture over medium heat until the sugar has dissolved completely. Remove from heat and allow it to cool slightly.
In a separate bowl, lightly beat the eggs. Gradually add the cooled sugar mixture to the beaten eggs, whisking constantly. Set aside.
Assembling and Baking the Pie
Take the chilled pie crust out of the freezer. Arrange the pecan halves on the bottom of the crust in a single layer, ensuring they are evenly distributed.
Pour the prepared filling mixture over the pecans, carefully filling any gaps. The pecans will rise to the top during baking.
Place the pie dish on a baking sheet to catch any spills. Bake the pie on the center rack of the preheated oven for about 45-55 minutes, or until the crust is golden brown and the filling is set. You can cover the edges of the pie with aluminum foil if they begin to darken too quickly.
Once baked, remove the pie from the oven and place it on a wire rack to cool completely. Let the pie cool for at least 3 hours before serving, allowing the flavors to meld together.
Indulge in the divine flavors and buttery goodness of Sallys Baking Addictions pecan pie recipe. With its perfectly flaky crust and luscious pecan filling, this treat will be the star of any occasion. Whether served as a Thanksgiving dessert or a comforting sweet treat, this pecan pie will have your taste buds dancing with delight. So, gather your ingredients and prepare to experience the magic of this irresistible homemade delight!
FAQs (Frequently Asked Questions)
1. Can I use a different type of syrup instead of dark corn syrup?
Yes, if you prefer, you can replace the dark corn syrup with maple syrup or a combination of maple syrup and honey for a slightly different flavor profile.
2. Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust and keep it refrigerated for up to 3 days or freeze it for up to 3 months. Just thaw the crust in the refrigerator before rolling it out.
3. Can I incorporate other nuts into the pecan pie?
While pecans are the star of this recipe, you can experiment by adding other nuts such as walnuts or almonds for a unique twist. However, keep in mind that the flavor and texture may vary slightly.
4. How should I store leftover pecan pie?
Once cooled, you can store any leftover pecan pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze the pie for up to 1 month. Make sure to wrap it tightly in plastic wrap and aluminum foil.
5. Can I serve the pie warm or should I wait for it to cool completely?
While the pie is delicious both warm and chilled, allowing it to cool completely allows the filling to set properly and the flavors to develop fully. Its worth the wait for that perfect slice of pecan pie indulgence!