Pecan Pie

Recipe Ingredients

		Crust
1 1/2 cups	93g / 3.3oz	Unbleached all-purpose white flour
1 tablespoon	15ml	Sugar - (to 2)
1/4 teaspoon	1.3ml	Salt
7 tablespoons	105ml	Cold unsalted butter - cut small pieces
3 tablespoons	45ml	Ice water - (to 5)
		Assembly
1/4 cup	49g / 1.7oz	Unsalted butter - room temperature
2/3 cup	157ml	Mild honey
		= (clover, lavender or acacia)
4		Eggs
1 teaspoon	5ml	Vanilla extract
1 tablespoon	15ml	Rum
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
1		Salt
2 cups	474ml	Shelled pecans
		Whipped cream or vanilla ice cream - for serving

Recipe Instructions

For the Crust: Mix together the flour, sugar and salt. Cut in the butter. Gradually add the water, until the dough comes together (this can be done in a food processor). Gently press the dough into a ball, then flatten it in a disk. Wrap it in plastic and chill 30 minutes.

Roll the dough out on a lightly floured surface and line a 9-inch pie pan or tart pan. Pinch an attractive lip around the edge. Cover the crust with plastic wrap and refrigerate or freeze for at least 2 hours and up to 2 days.

For Assembly: Heat the oven to 350 degrees. Cream the butter and honey. Add the eggs, vanilla, rum, nutmeg and salt; mix together well.

Bake the pie crust for 5 minutes. Remove it from the oven and allow to cool slightly. Spread the pecans over the crust in an even layer. Pour in the butter and egg mixture, scraping all of it into the crust. Bake the pie until the nuts are lightly browned, 30 to 35 minutes. The filling will puff up, then settle.

Remove the pie from the oven and allow it to cool on a rack. Serve with whipped cream or vanilla ice cream.

This recipe yields 8 servings.

Each serving: 565 calories; 138 mg sodium; 146 mg cholesterol; 40 grams fat; 13 grams saturated fat; 48 grams carbohydrates; 8 grams protein; 3.58 grams fiber.

Source:
The Los Angeles Times, 11-21-2001

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