Vanilla Bean Pecan Pie Recipe

Vanilla Bean Pecan Pie Recipe

Celebrate the holidays with this gourmet staple. This recipe is creamy, nutty, elegant, and oh-so edible. The smell alone with fill your home with the scent of the holidays!

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Time

105 minutes

Difficulty

medium

Yields

8 servings

Ingredients

Pie Dough

  • 1 ¾ cups all-purpose flour, plus extra for dusting
  • ½ cup unsalted butter
  • 2 tablespoons superfine sugar (use a spice/coffee bean grinder to “superfine” your sugar; 3 quick pulses should do it) ¼ cup ice cold water
  • Dried beans (to be used as a weight)

Filling

  • 5 tablespoons butter
  • ½ cup light brown sugar
  • 2/3 cup dark corn syrup
  • 2 extra-large eggs, beaten
  • 1 teaspoon Rodelle Gourmet Vanilla Extract
  • 1 cup pecans

Directions

  • Preheat oven to 400°F.

Pie Dough

  • Place the flour in a bowl and rub in the butter using your fingertips until it resembles fine breadcrumbs.
  • Stir in the sugar and add enough cold water to mix into firm dough.
  • Wrap in plastic wrap or wax paper and chill for 15 minutes, until firm enough to roll out.
  • Roll out the dough on a lightly floured flat surface and use to line a 9-inch loose-bottom round tart pan (or 9-inch pie pan). Prick the bottom with a fork. Chill for 15 minutes.
  • Place the pan on a baking sheet and line with a sheet of parchment paper and dried beans (the dried beans are layed on top of the parchment paper to act as a weight to weigh the dough down). Bake for 10 minutes. Remove the paper and beans and bake for an additional 5 minutes.
  • Reduce oven temperature to 350°F.

Filling

  • Place the butter, brown sugar, and corn syrup in a saucepan and heat gently until melted.
  • Remove from the heat and quickly beat in the eggs and Rodelle Gourmet Vanilla Extract.
  • Coarsely chop the pecans and stir into the mixture.
  • Pour into the tart shell and bake for 35-40 minutes, until the filling is just set.
  • Serve warm or cold.

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