A fall dessert from Brother Jimmy's BBQ in New York City. "Sweet, sticky and nutty, pecan pie is the all-time iconic Southern dessert. Substitute bourbon for the vanilla if there are no kids around. Or just tell them this pie is for the adults only."
1-1/2 cups all-purpose flour
1/2 tsp sugar
1/8 tsp salt
1/2 cup (1 stick) unsalted butter, diced and chilled
1 large egg yolk
3-5 tbsp ice water
1/2 cup brown sugar
4 tbsp (1/2 stick) unsalted butter, melted
1/4 cup corn syrup
3/4 cup maple syrup
Pinch of salt
1 tsp vanilla extract
2 cups pecan halves
Step 1: Combine the flour, sugar, salt and butter in the bowl of an electric mixer and mix on medium speed until it resembles coarse crumbs.
Step 2: In a small bowl, whisk the egg yolk with 3 tbsp of the water and add to the flour mixture. Add the remaining water, 1 tbsp at a time, if necessary to form a crumbly dough.
Step 3: Turn the dough out and mix in any flour remaining at the bottom of the bowl with a few quick kneading motions to bring it together into a ball — don't overwork the dough or it will not be tender.
Step 4: Form into a disc, wrap in plastic wrap, and refrigerate for 1 hour to rest.
Step 1: Preheat the oven to 375°F.
Step 2: Roll out the pie dough and lay it in a 10" pie plate. Trim the dough, leaving a 1" overhang. Fold the extra dough under so it covers the rim of the plate, forming a decorative edge. Refrigerate or freeze the dough for 30 minutes.
Step 3: Line the pie shell with parchment paper or aluminum foil and fill with baking weights, dry beans or rice. Bake the shell for about 15 minutes, until it sets up. Remove the paper or foil and weights.
Step 4: While the pie shell is baking, combine the brown sugar, butter, corn syrup, maple syrup, salt and vanilla in a large bowl and mix until well-incorporated. Add the pecans.
Step 5: Pour the filling into the pie shell, place in the oven, and bake for 25-35 minutes, until the edges are slightly puffed. If the edges start to brown, wrap aluminum foil around the edges of the crust to prevent burning.
Step 6: Cool completely before cutting.
See more recipes from Brother Jimmy's BBQ.
Reprinted with permission from Josh Lebowitz and Eva Pesantez's Brother Jimmy's BBQ (2012 Stewart, Tabori & Chang).