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Ben R’s Pecan Pie modified from the Food Network

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Serves 8 | Prep Time 20 | Cook Time 215

Why I Love This Recipe

I found this recipe off the food network. My mom always makes pecan pie when we have Thanksgiving. I just found this appropriate for Thanksgiving because it is a tradition of ours and we make a mean pie. With the hard pecans to the soft inner material makes this pie great and tasty. Chemistry Information. The outcome of the pie is a heterogeneous mixture because of the brown pecans with the beige inner material. Another heterogeneous mixture is when you mix all the ingredients listed below and and the pecans. In addition, there are a lot of physical and chemical changes. Some physical changes are the mixing of the ingredients and also the chopping of the pecans. Some chemical changes are the browning of the crust and also the smell from the more starchy smell to a savory pecan smell. Now nutritious information, 107 calories per slice, 1.4 grams of protein, 15 grams of carbohydrates, 6 grams of fat, 74 mg of sodium, 38 mg of potassium, and 25 mg of cholesterol.

Submitted by: "Ben R"

Ingredients You'll Need

1 1/4 cups all-purpose flour (homogeneous mixture)
2 teaspoons sugar (pure substance compound C12H22O11)
1/8 teaspoon salt (pure substance compound NaCl)
1/2 cup cold butter (1 stick), diced (homogeneous mixture)
1 large egg, lightly beaten (homogeneous mixture)
Flour, for rolling the dough (homogeneous mixture)
5 tablespoons unsalted butter (homogeneous mixture)
1 cup packed light brown sugar (homogeneous mixture)
3/4 cup light corn syrup (homogeneous mixture)
1/2 teaspoon fine salt (pure substance compound NaC1)
2 cups chopped toasted pecans (Heterogeneous mixture)
1 to 2 tablespoons bourbon (homogeneous mixture)
2 teaspoons pure vanilla extract (homogeneous mixture)
3 eggs, lightly beaten (homogeneous mixture)


Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt.

Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)

Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Alternatively, make the dough in a food processor.

With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times.

Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge.

Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired.

Freeze the pie shell for 30 minutes.

Set separate racks in the center and lower third of oven and preheat to 400 degrees F.

Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.

Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes.

Reduce the oven temperature to 350 degrees F. While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute.

Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.)

Whisk the beaten eggs into the filling until smooth.

Put the pie shell on a sheet pan and pour the filling into the hot crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil halfway during baking.)

Cool on a rack.

Serve slightly warm or room temperature.

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