It's perfect for fall.
When I was growing up in Louisiana, fall meant pecans littering the ground from the stately trees in our suburban neighborhood. On walks home from the bus stop, we would dip into various neighbors’ backyards and gather as many pecans as would fit in our pockets and backpacks. My favorite thing to do once all the nuts had been shelled was to make pecan pie. This recipe uses cane syrup, which adds a more complex sweetness than corn syrup.
This pie crust recipe makes two disks of dough—save the second disk, wrapped carefully, in your freezer for another pie. The dough can be frozen up to 1 month and defrosted in the refrigerator for 1 to 3 days.1 cup cold unsalted butter, cut into 1-inch slices4 Tbsp. unsalted butter, melted and slightly cooled1 cup cane syrup or dark corn syrup2½ cups toasted pecan halvesAdd the flour, sugar, and salt to the bowl of a food processor, or a large bowl if using a pastry blender.
Combine the cane syrup, sugars, and bourbon in a medium saucepan set over medium heat. Use a wooden spoon or whisk to stir continually. When the syrup starts to boil, cook an additional 2 minutes, then remove the pan from the heat.Use one hand to continually whisk the egg mixture and use the other hand to slowly pour one-third of the hot syrup into the egg mixture. Continually whisking tempers the eggs so they can be heated without scrambling.
When the syrup is at room temperature, pour it into the par-baked pie crust and bake until the center of the pie is just set and doesn’t jiggle, and a knife inserted into the center comes out clean, 50 to 55 minutes.Remove the pie from the oven and let cool on a wire rack for at least 2 hours so the filling can firm up. Slice and serve.
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