Are you ready to bake a pecan pie that will make your taste buds sing? Forget those store-bought versions; this recipe, inspired by the culinary excellence of Williams Sonoma, elevates the classic pecan pie to a whole new level of deliciousness. It's a perfect blend of sweet and nutty, with a perfectly crisp crust and a rich, decadent filling. Whether you're a seasoned baker or a kitchen novice, this recipe provides an easy-to-follow guide to creating a show-stopping dessert that's perfect for Thanksgiving, holiday gatherings, or any special occasion. Get ready to impress your friends and family with this homemade masterpiece!
Ingredients:
For the Crust:
- 1 ¼ cups (150g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cut into cubes
- ¼ cup (60ml) ice water
For the Filling:
- 1 cup (200g) granulated sugar
- ½ cup (100g) light corn syrup
- ¼ cup (60ml) dark corn syrup
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups (150g) pecan halves
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C).
Making the Filling:
- Combine ingredients: In a large bowl, whisk together the granulated sugar, light corn syrup, dark corn syrup, egg, egg yolk, vanilla extract, and salt until well combined.
- Add pecans: Stir in the pecan halves.
- Pour and bake: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 50-55 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving.
Tips for Pecan Pie Perfection:
- Use good quality pecans: The flavor of your pecans will significantly impact the overall taste of your pie.
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around the 50-minute mark.
- Let it cool: Allowing the pie to cool completely helps the filling set properly and prevents a messy slice.
- Blind baking is key: Blind baking the crust prevents a soggy bottom.
Variations:
- Spiced Pecan Pie: Add a pinch of cinnamon, nutmeg, and cloves to the filling for a warm, spiced flavor.
- Chocolate Pecan Pie: Add ½ cup of semi-sweet chocolate chips to the filling for a decadent twist.
- Bourbon Pecan Pie: Add 1-2 tablespoons of bourbon to the filling for a sophisticated kick.
Nutritional Information (per slice, approximate):
- Calories: Approximately 400-450
- Fat: 25-30g
- Sugar: 35-40g
This Williams Sonoma-inspired pecan pie recipe is a delicious and impressive dessert that's sure to become a family favorite. Enjoy the process of homemade cooking and the satisfaction of creating a truly special treat! Happy baking!