Brown Sugar Pecan Pie Recipe

How to make it

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• Steps to Make It
• Note: While there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.
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• Prepare the Pie Pastry
• Gather the ingredients.
• In a food processor, combine the flours, powdered sugar, and salt.
• Pulse a few times to combine.
• Sprinkle the pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times.
• Sprinkle the shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times.
• Sprinkle with half of the water.
• Pulse 5 times.
• Sprinkle with remaining water and pulse about 6 times, until dough begins to clump.
• Empty the large crumbs into a bowl.
• Pack and knead just 2 or 3 times to form a cohesive dough.
• Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
• Roll out on a floured surface to fit the pie pan.
• Fold over and fit into the pan, cutting off excess.
• Form a decorative edge around the plate.
• Before adding the filling, brush with a little of the beaten egg white, if desired.
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• Prepare the Filling and Bake
• Gather the ingredients.
• Preheat the oven to 400 F.
• In a mixing bowl, combine the beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt.
• Stir to blend well.
• Stir in the pecans.
• Pour into the unbaked pie shell.
• Bake 15 minutes, then reduce the heat to 350 F and bake 25 to 30 minutes longer.
• If at any point the crust edge is browning too much, cover with a pie ring or foil ring.
• When it's done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle.
• Let the pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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• Tips
• Don't over-bake pecan pie or it can become hard.
• The filling should still have a slight jiggle in the center when it's done.
• To store leftover pecan pie, wrap it tightly in plastic wrap.
• There's no need to refrigerate pecan pie.
• Because of its high sugar content, it will keep for at least four days.