Pecan Pie

by Keith Carradine 11:22 AM, November 20, 2017

Aired November 21, 2017

Serves 8 to 10 servings

For the crust:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 cup pecans, ground
Fat pinch of salt
1/4 teaspoon nutmeg
6 tablespoons ice cold butter
6 to 7 tablespoons ice water

3 cups coarsely chopped organic pecans
3 large organic cage-free eggs
1 cup organic natural light brown sugar
1 cup organic dark corn syrup
5 tablespoons unsalted grass-fed butter, melted
2 tablespoons dark spiced rum
1 teaspoon sea salt
1 scant teaspoon each allspice, ground ginger and cinnamon


For the crust, combine flour, sugar, pecans, salt, nutmeg, and butter in the bowl of a food processor. Pulse to combine. Add in ice water and pulse until it comes together. Gather the dough on a piece of parchment paper into a large disk and chill for 30 minutes.

Preheat oven to 375°F with a rack placed in the center.

Roll out dough on a floured surface and place into a pie plate. Trim and crump the edges.

Spread pecans on a baking sheet and bake until golden brown, approximately 10 minutes.

In a large mixing bowl, whisk together the eggs, sugar, corn syrup, melted butter, rum, sea salt and spices. Stir in toasted pecans and pour into the unbaked pie crust.

Bake 35-45 minutes or until center is set. It should jiggle a bit if you nudge the pan.

Let cool on a rack for an hour plus.

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