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4 tablespoons cold unsalted butter, cut into 1 tablespoon pieces
1 large egg
For the pie:
1 cup dark corn syrup
¾ cup sugar
6 tablespoons butter unsalted
1 teaspoon salt
2 tablespoons bourbon
2 cups pecans, halved
Fit a mixer with a metal blade. Combine the dry ingredients in the bowl. Pulse a
few times to mix.
Add the butter to the bowl.
Spread a teaspoon of flour on the work surface and transfer the dough onto it. Press
and knead the dough quickly, until is smooth and uniform.
Add the egg to the bowl ....
.... and pulse until the dough forms a ball.
Shape the dough into a 6 inch disk. Wrap with plastic foil and refrigerate until
the dough firm, for at least one hour.
Pecan is the only nut tree native of the American continent, and tradition wants
that Pecan Pie was invented by the French in New Orleans. In reality the story is
different. Apparently Pecan Pie was created by the wife of one of the executives
of Karo Syrup company in the 1930s. Since one of the main components of the pie is
corn syrup, it was popularized by the company to improve their sales. Whatever
the story is, Pecan Pie is today one of the most typical traditional American holiday
staples for Thanksgiving and Christmas.
Preheat oven 350 F. In a saucepan combine corn syrup and sugar.
Set to low heat and bring to boil.
Remove from heat and add the butter. In a bowl whisk the eggs and add the salt and
Combine the egg mix to the syrup and let cool to room temperature.
Using a rolling pin flatten the dough to a disk, approximately the size of the pan.
Fold the disk in two and unfold it over the pan.
Trim the edges to make them even. Flute the crust pushing with the thumbs against
the edge of the pan.
Place the pecans in the pan.
Pour the filling over the pecans. Push the pecans down with a fork so they stay under
Bake the pie for about 45 minutes, until the crust is golden and the filling is set.
Cool and serve lukewarm.