Throwback Thursday: Thanksgiving Pecan Pie
Pie Filling:
1 9 inch unbaked pie shell
2 eggs
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
1 tablespoon all-purpose flour (I didn't add in this recipe, but suggest you do. Add with the sugars.)
1 tablespoon milk
1 teaspoon vanilla extract
1/3 cup chocolate chips*
1 1/2 cup chopped pecans
1 cup pecan halves
1. Preheat oven to 400 degrees F (205 degrees C).
2. In a large bowl, beat eggs until foamy and light yellow. Add the vanilla and the milk, mix thoroughly. Stir in the brown sugar, white sugar and the flour; mix well. Last fold in the butter and nuts.
3. Crimp the 9-in pie shell and scatter chocolate chips on the bottom. Pour the filling evenly into the shell by going around it. Arrange pecan halves on the top of the pie.
4. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
* Chocolate chips on the bottom will create a chocolate layer instead of melting into the custard. Can be substituted with quartered pecans or any other flavor profile. Try: Coffee, white chocolate or fruit. If using an ingredient that is wet (i.e. cherries or chocolate ganache), use it as a topping instead of a bottom layer. Spread after baking and cooling the pie completely.
Original recipe taken from Chef John
Pie Shell (Makes enough for 2 9-10 inch pie crusts):
12 ounces flour (about 2 1/2 cups)
2 sticks (1 cup) ice cold butter, cut into 1/2-inch pieces
1/2 teaspoon salt
7 tablespoon ice water
1 tablespoon cider vinegar
1. In a food processor, mix in flour, salt, and ice cold butter. Pulse on and off to mix the ingredients. Add the ice water and vinegar solution. Continue pulsing the ingredients on and off until it can be easily compressed together into a dough ball.
2. Roll the dough into one ball and flatten a bit into a disk. Wrap with plastic and refrigerate at least for 30 mins.
3. Flatten the dough with the rolling pin by pressing down first and the roll into the size needed.
Original and video recipe found here