Pecan Pie

Name: Pecan Pie
Prep time: PT1 hourM
Cook time: PT60 minutesM
Total time: 1 h
Yield: One 9-inch pie
Ingredients: 1 ¼ cups all-purpose flour; Florida Crystals® Organic Raw Cane Sugar1 tablespoon; ¼ teaspoon salt; 8 tablespoons unsalted butter, very cold and cut in cubes; ¼ cup ice water; 8 tablespoons unsalted butter, melted; Florida Crystals®Organic Light Brown Raw Cane Sugar2 ¼ cups; ½ cup whole milk; 3 large eggs; 2 teaspoons apple cider vinegar; 2 teaspoons pure vanilla extract; ¼ cup all-purpose flour; ½ teaspoon ground cinnamon; ½ teaspoon salt; ½ cup pecan pieces; 1 ½ cups pecan halves

Categories:

A Thanksgiving favorite, traditional pecan pie is a must-have during the holiday season. This recipe is a true classic, with a buttery homemade crust sweetened with a touch of Florida Crystals® Organic Raw Cane Sugar, and a filling featuring Florida Crystals® Organic Light Brown Raw Cane Sugar.

Prep Time

1 hour

Cook Time

60 minutes

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Servings

For the Crust

1 ¼ cups all-purpose flour 1 ¼ cups all-purpose flour
Florida Crystals® Organic Raw Cane Sugar 1 tablespoon 1 tablespoon Florida Crystals® Organic Raw Cane Sugar
¼ teaspoon salt ¼ teaspoon salt
8 tablespoons unsalted butter, very cold and cut in cubes 8 tablespoons unsalted butter, very cold and cut in cubes
¼ cup ice water ¼ cup ice water

For the Pie Filling

8 tablespoons unsalted butter, melted 8 tablespoons unsalted butter, melted
Florida Crystals®Organic Light Brown Raw Cane Sugar 2 ¼ cups 2 ¼ cups Florida Crystals®Organic Light Brown Raw Cane Sugar
½ cup whole milk ½ cup whole milk
3 large eggs 3 large eggs
2 teaspoons apple cider vinegar 2 teaspoons apple cider vinegar
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
¼ cup all-purpose flour ¼ cup all-purpose flour
½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
½ teaspoon salt ½ teaspoon salt
½ cup pecan pieces ½ cup pecan pieces
1 ½ cups pecan halves 1 ½ cups pecan halves

Instructions

Step 1

Prepare the crust. In a medium bowl, combine flour, sugar, and salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Add ice water, one tablespoon at a time, while tossing and mixing lightly with your hands. Continue adding water until the dough sticks together when pinched. You may need a little bit more water to achieve the desired consistency. Shape the dough into a disk and wrap with plastic. Refrigerate the dough for at least 30 minutes before rolling.

Step 2

On a floured surface, roll the dough from the center to the edge to create an 11-inch circle. Place in a 9-inch pie plate; gently press the dough into the bottom and sides of the pan. Fold the edge of the crust under to form a rim. Pinch the crust to make a decorative edge. Refrigerate for 20 minutes.

Step 3

Preheat oven to 350°F.

Step 4

In a large bowl, whisk together melted butter, sugar, milk, eggs, vinegar, and vanilla until smooth. Add the flour, cinnamon, and salt. Mix until smooth. Stir in the pecan pieces and halves. Pour the filling into the prepared crust.

Step 5

Bake the pie for 55-60 minutes or until deep golden brown and the filling is set. If the crust is golden brown and the filling is not set, cover the pie with aluminum foil to prevent the crust from over baking.

Step 6

Remove the pie from the oven and transfer to a cooling rack. Cool to room temperature. Serve with vanilla ice cream or sweet whipped cream.