Description
Scrumptious caramel pecan delight pie promises a Southern comfort classic with rich, buttery layers. Pecans and caramel create a harmonious dance of sweetness that you’ll savor until the last delectable crumb.
Ingredients
Scale
- 1 ¼ cups (155 g) all-purpose flour
- ½ tsp salt
- ½ cup (115 g) unsalted butter, chilled and cubed
- 4 tbsps (60 ml) ice water
- 1 ½ cups (150 g) pecan halves
- 1 cup (200 g) brown sugar, packed
- ½ cup (115 g) unsalted butter
- ¼ cup (60 ml) heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup (240 ml) heavy whipping cream
- 2 tbsps powdered sugar
- ½ tsp vanilla extract
- Additional pecans (optional)
- Caramel drizzle (optional)
Instructions
- Dough Preparation: In a large mixing bowl, meticulously combine flour and salt until evenly distributed, creating a uniform dry base for the pie crust.
- Butter Integration: Delicately work chilled butter into the flour mixture using fingertips or a pastry blender, breaking down the butter until the texture resembles coarse, irregular crumbs that will yield a beautifully flaky crust.
- Moisture Binding: Slowly introduce ice-cold water, gently folding and pressing the dough until it just comes together, being careful to avoid overworking the delicate mixture.
- Dough Conditioning: Form the pastry into a compact disk, wrap securely in plastic wrap, and refrigerate for at least one hour to allow gluten relaxation and butter solidification, ensuring a tender, melt-in-your-mouth pie crust.
- Crust Shaping: Roll out the chilled dough on a lightly floured surface to a thin, even thickness, carefully transferring it to a pie dish, crimping the edges with precision and trimming any excess.
- Pecan Caramel Filling: Whisk together corn syrup, eggs, brown sugar, vanilla, and salt in a mixing bowl until smooth and thoroughly combined, creating a rich, glossy base for the pie.
- Nut Incorporation: Generously scatter pecans across the prepared pie crust, ensuring an even distribution that will provide delightful crunch and nutty flavor.
- Filling Distribution: Carefully pour the caramel mixture over the pecans, allowing it to settle naturally and fill the spaces between the nuts.
- Baking Process: Place the pie in a preheated oven at 375°F, baking for 40-50 minutes until the filling sets with a slight wobble and the crust turns a golden-brown hue.
- Cooling and Serving: Remove from the oven and allow the pie to cool completely on a wire rack, letting the filling set and develop its full, rich caramel flavor before slicing and serving.
Notes
- Prevent Overworking Dough: Handle the pastry mixture gently to maintain butter’s cold temperature, ensuring a light, flaky crust that doesn’t become tough or dense.
- Chill for Perfection: Refrigerate dough for at least 30 minutes before rolling, allowing gluten to relax and butter to firm up, which creates a more tender and crisp pie crust.
- Moisture Management: Add water sparingly and just enough to bind ingredients, preventing a soggy or dry crust that can compromise the pie’s delicate texture.
- Temperature Control: Use ice-cold butter and water to maintain the pastry’s structural integrity, helping create those coveted delicate, layered flakes during baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 466
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 76 mg