| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 1 hr 50 min |
| Cook: | 1 hr 5 min |
| Yield: | 6-8 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable shortening
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons beaten egg (about 1/2 large egg)
- 1 vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract)
- 1 stick unsalted butter
- 3 large eggs
- 1 cup light corn syrup
- 3/4 cup sugar
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, 3/4 cup chopped
Instructions
- Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 2 tablespoons ice water in a bowl, then add to the processor and pulse once or twice (stop before the dough gathers into a ball). Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and chill until firm, at least 1 hour.
- Roll the dough into a 12-inch round on a floured surface. Ease into a 9-inch glass pie plate (not deep dish), then fold the overhanging dough under itself and crimp the edges with your fingers. Cover tightly with plastic and chill 30 minutes.
- Position a rack in the lower third of the oven; put a baking sheet on the rack and preheat to 450 degrees F. Make the filling: Scrape the vanilla seeds into a skillet; add the butter and the vanilla pod. Cook over medium-high heat until the butter browns, about 5 minutes. Remove from the heat.
- Whisk the eggs, corn syrup, sugar, vinegar and salt in a bowl. Slowly scrape in the butter mixture, whisking; discard the vanilla pod. (If using vanilla extract instead, add it now.)
- Spread the chopped pecans in the crust and pour in the corn syrup mixture. Top with the remaining 3/4 cup pecan halves. Place the pie on the hot baking sheet, reduce the oven temperature to 350 degrees F and bake until the crust is golden, 20 to 30 minutes. Remove from the oven and cover the entire top with foil, then continue baking until set, 25 to 30 minutes. Discard the foil. Cool completely on a rack.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 619 |
| Total Fat | 36 g |
| Saturated Fat | 14 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 2 g |
| Sugar | 56 g |
| Protein | 7 g |
| Cholesterol | 130 mg |
| Sodium | 280 mg |
Reviews
This pie was so delicious I made it for a
customer and she loved it . I will forever make this pie.
customer and she loved it . I will forever make this pie.
Very good. No leftovers.
I use Ina’s pie crust recipe but follow this recipe exactly. It takes a little longer to get it to set but it is delicious. The brown butter makes the difference.
This recipe is perfect as it is. No changes or adjustments necessary. It’s the first pecan pie I’ve ever made that wasn’t a disaster. 5 stars!!
just did the filling here — used Ree’s recipe for spiced crust with her Caramel Apple Pie. The filling here is great. Browning the butter with the vanilla pod and seeds makes it really special. And the vinegar, by the way, is undetectable. And the filling is sweet, but not too sweet. I did use half dark brown sugar, by the way, for more flavor, and half white . . . My crust browned golden in 20 min and I covered with foil, but it still got too dark in some places. Next time I will use my crust protector for the whole time and cover after 20-30 min, remembering I used an different crust here, a spiced one, and I added sugar to it (oh so good!).
I have made this pie for three years running now, and it is excellent. The best part is the custard-like center infused with vanilla bean and browned butter. The combination of chopped and whole pecans is genius. The only pecan pie recipe (arguably better than this one is Dear Abby’s. I substitute 1/4 cup of the white sugar with dark brown sugar to add greater depth of flavor and use the Barefoot Contessa’s Perfect Pie Crust recipe also. I have made a lot of pecan pies over the years and find this one top of the line.
Yummy this pie was perfect not too sweet just right everyone enjoyed it on thanksgiving. I bought the crust that was already made recipe was easy to follow. I will def make this again over and over!
Oddly this is the same recipe I’ve been using for decades, however I put the vinegar in the pie crust not the filing. meh
This pecan pie was delicious the crust was so butter and yummy. I will be making this again and again! The vanilla bean adds such a great flavor!
This pecan pie is by far the best pie I have ever tasted or made. I made it last year as an experiment for my husband and me, and because we loved it so much, I brought it to our friend’s house for Thanksgiving. She is a an awesome baker, and even she was impressed. I must admit though, that I have not tried it with the apple cider vinegar. Seems like it would ruin the flavor, but obviously others have done it and loved it.