Blue Ribbon Pecan Pie Recipes

Steps:

• 1. Blue Ribbon Pecan Pie Recipe By Mario Gutierrez Game plan: If you choose, you can decorate the top of your pie by arranging about a 1/2 cup of pecan halves around the edge of the filling, next to the crust. INGREDIENTS Flour, for dusting the work surface Flaky Pie Crust 1 cup packed light brown sugar, dark muscovado sugar, or turbinado sugar 2/3 cup raw honey 5 1/2 tablespoons unsalted butter at room temperature, plus more for coating the pie plate 2 tablespoons dark rum 3 large eggs 1 tablespoon AP flour 2 tablespoons heavy cream 2 cups pecan halves, coarsely chopped (about 8 ounces) 2 teaspoons vanilla extract 1/2 teaspoon grated orange zest 1/4 teaspoon fine salt INSTRUCTIONS Heat the oven to 350°F and arrange a rack in the lower third. Coat a 9-inch pie plate with butter; set aside. On a lightly floured surface, roll out the dough to about 12 inches in diameter and between 1/4 and 1/8 inch thick. Without stretching the dough, line the prepared pie plate and trim to leave a 3/4-inch overhang. Fold the overhanging dough underneath itself, crimping the edges with two fingers along the rim of the pie plate to form a high, fluted border. Cover the pie shell in plastic and chill until needed. Place the sugar, honey, butter, and rum in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring constantly and scraping back in any foam that clings to the sides of the pan. Remove the pan from the heat and set aside to cool to lukewarm, at least 15 minutes. Beat the eggs in a small bowl until the yolks and whites are broken up and incorporated, then beat into the cooled syrup. Add the pecans, vanilla, flour, cream, orange zest and salt and stir to combine. Pour into the chilled pie shell. Bake until the filling is set but still slightly wobbly in the center, about 50 minutes. Cool the pie completely on a wire rack.
• 2. Slightly sweetened whipped cream or vanilla ice cream, for serving.

Steps:

• To make the crust: Chill the butter in the freezer for 15 minutes.
• Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
• To assemble and bake the pie: Heat the oven to 350 degrees F.
• Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
• Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
• Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
• Line a half sheet pan with parchment paper and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
• Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.

Steps:

• Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
• Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
• Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
• Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
• Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.

Steps:

• In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside., In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes our clean. Cool on a wire rack.

Steps:

• Mix the first 6 ingredients together with a wire wisk until smooth.
• Place the pecans in the pie shell.
• Pour the custard mix over the nuts and bake at 375 for 30 minutes, or until filling puffs up and rises about the edges of the pie shell.
• Carefully remove the pie from the oven and let cool before slicing.