David Guas' Pecan Pie Recipe


Nutrition

Cal/Serving: 1,111
Daily Value: 56%
Servings: 8

Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat53g81%
Saturated24g121%
Trans1g0%
Carbs160g53%
Fiber3g10%
Sugars138g0%
Protein8g15%
Cholesterol235mg78%
Sodium281mg12%
Calcium168mg17%
Magnesium46mg11%
Potassium332mg9%
Iron3mg17%
Zinc2mg10%
Phosphorus159mg23%
Vitamin A1303IU26%
Vitamin C0mg1%
Thiamin (B1)0mg23%
Riboflavin (B2)0mg15%
Niacin (B3)2mg9%
Vitamin B60mg8%
Folic Acid (B9)69µg17%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E2mg8%
Vitamin K4µg5%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Chicken Parm Meatballs
One of the most popular recipes I’ve ever run on the blog, this was the result of Phoebe...
Soft Tofu and Vegetable Soup
I love soft silken tofu, and this spicy soup is surprisingly addictive. The mushroom stock gives...
Torta di Ricotta e Polenta
Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and...

Pecans
Flickr/futurestreet

I’ve probably been eating pecan pie since I was in diapers. Nut allergies? Please. Southerners are weaned from the bottle with pecan pie, celebrate marriage with pecan pie, and say goodbye to their loved ones with pecan pie. When I was in my teens, I’d go to the Camellia Grill on Carrollton Avenue and sit at the counter for a burger, dressed (in New Orleans-ese that means with lettuce, tomatoes, and mayo), cheese fries, and pecan pie, grilled on the flat top on both sides and then topped with a scoop of vanilla ice cream.

That said, like most Louisianans, I ate the bulk of my pecan pie at the kitchen table surrounded by relatives and relations. Below is my recipe for pecan pie from my cookbook. I’m particularly loyal to Louisiana-grown ingredients, which is why in addition to Louisiana pecans I like to sweeten my pecan pie with cane syrup rather than corn syrup or molasses. Cane syrup gives this pie the earthiness of molasses minus its bitter qualities and is a whole lot more interesting, flavor-wise, than corn syrup.  — Chef David Guas

Click here for other chefs' holiday culinary traditions.

Adapted from "Dam Good Sweet, Desserts to Satisfy Your Sweet Tooth New Orleans Style" by David Guas.

3.5
Ratings8

INGREDIENTS

For the crust:

  • 1 ½ cups all-purpose flour, plus more for rolling
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 ½ sticks (12 tablespoons) unsalted butter, cut into small cubes
  • 5–7 tablespoons ice water

For the filling:

  • 1 large egg
  • 5 large egg yolks
  • 2⁄3 cup cane syrup, preferably Steen’s™ cane syrup
  • 2⁄3 cup light brown sugar
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • 1 stick unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract
  • 1½ cups pecan pieces

DIRECTIONS

For the crust:

Pulse the flour, sugar, and salt together in the bowl of a food processor until combined. Add the butter and pulse until the smallest pieces are about the size of corn kernels, 10-12 pulses. Add 5 tablespoons of water and pulse until the dough is no longer dry (when squeezed in your hand, it should form a ball and hold its shape), 4-6 times (if the dough is still dry, add another tablespoon or two of ice water). Turn the dough out onto your work surface and form it into a disk. Wrap the dough in plastic wrap and chill for at least 1 hour or up to 3 days (or freeze for up to 1 month; defrost in the refrigerator overnight before using).

Heat the oven to 325 degrees. Remove the dough from the refrigerator (let it sit out at room temperature for 5 minutes to soften). Flour your work surface and roll the dough into a 12-inch circle, 1⁄8-inch thick. Fold the dough into quarters and transfer to a 9 ½-inch pie plate. Unfold the dough and fit it into the pie plate, then trim off all but ¼ inch of the overhang. Using your thumb and index finger, pinch the edge of the dough together to form a granny crimp. Chill while you make the filling.

For the filling:

Whisk the egg and the egg yolks together in a large bowl and set aside. Combine the cane syrup, sugar, cream, and salt in a medium saucepan. Add the butter and  melt over medium heat. Once the butter has melted, continue to cook the mixture until it is hot but not bubbling, about 1 minute. Whisk the sugar mixture into the egg yolks a little at a time, just until the bottom of the bowl is warm to the touch, and then add the remaining sugar mixture. Stir in the vanilla and set aside.

Take the pie plate out of the refrigerator. Sprinkle the pecan pieces into the piecrust and pour the filling on top. Bake until the center has a little resistance, like a soft-setting custard, 30-40 minutes. Remove from the oven and cool for at least 1 hour before slicing and serving.

Here's an interesting variation, Bourbon-Chocolate Chip Pecan Pie. Follow the recipe, but add 2 tablespoons of bourbon along with the vanilla to the hot egg-sugar base. Transfer the mixture to a large bowl and place it in an ice-water bath to chill for 8 minutes, stirring occasionally. Place 1 ¼ cups of pecans into the pie shell and top with an even layer of ½ cup of semisweet chocolate chips (or roughly chopped semisweet chocolate). Pour the slightly cooled filling into the shell and bake according to the recipe.

Recipe Details

Makes one 9½-inch pie

Servings: 8

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human