This is the oldest pecan pie recipe, which originates from 1925. In fact, the pecan pan was promoted by the company which made corn syrup (that is the 2nd-most known ingredient), after the nuts. This original pecan pie is very easy-to-make. It will take you about one hour.
For the pastry crust (makes two 9-inch pie crusts):
- 2 ¾ cups all-purpose flour
- 2/3 cup unsalted butter, cold
- A pinch of salt
- 9 tablespoons ice water
- ½ cup cold shortening
For the pie filling:
- 2/3 cup pecan halves
- 1 cups firmly packed brown sugar
- 2 eggs
- ½ cup unsalted butter, cold
- 1 cup corn syrup
- 1 teaspoons vanilla extract
- A pinch of salt
- 4 oz. dark chocolate, chopped
- Preheat oven to 375°F/190°C/Gas Mark 5.
To make the crust:
- In a medium mixing bowl, sift the flour and salt together. Cut the shortening and butter into the flour mixture, using a fork or pastry blender combine until the mixture starts to form “pea-size” pieces.
- Pour the ice water a few tablespoons at a time and incorporate by tossing with a fork. Apply more water as needed so you get a dough that is moist enough so you can hold it together in the shape of a ball.
- Divide the dough in 1/2, forming into 2 discs. Next, wrap it in plastic wrap; place in the fridge 1 disc for at least half an hour. Freeze the rest of the dough for later use.
- After that, remove the dough from the fridge. Using a flour, lightly dust a rolling pin and roll the dough out to form a ten-inch diameter circle around one-quarter-inch
- Place the pastry into a 9-inch ceramic pie plate; trim to fit. Put in the freezer and let it firm for around 15 minutes. Then, remove it from the freezer, line the pastry with foil. Next, fill with dried beans or pie weights in order to prevent the dough from bubbling when it bakes.
- Place in the oven and bake for 20 minutes.
- Take away the pie weights/dried beans and bake for additional 10 minutes or just until golden. Let the pie shell cool completely.
To make the filling:
- On a cookie sheet or in a jelly roll pan, toast the pecans until shiny and fragrant (make sure do not overcook).
- In a medium mixing bowl, whisk the eggs lightly. Apply the brown sugar, butter, corn syrup, salt, and vanilla extract. Beat well to incorporate.
- Use the toasted pecans to fill the pastry shell and then spread the egg mixture over the pecans.
- Place in the oven and bake for 25 to 30 minutes or just until the filling is set. Take out the pie from the oven; allow to cool for 1 hour.
- Melt the chocolate over a double boiler. When the chocolate is entirely melted, drizzle over the pecan pie. Slice and serve.