Smoky Pecan Pie

Adapted by
November 2011
Yield: 1 9-inch Pie


Pie Dough
580 grams all-purpose flour
20 grams sugar
2 grams salt
227 grams butter
150 grams ice water
Pecan Pie Filling
375 grams sugar
30 grams all-purpose flour
6 grams salt
375 grams eggs
615 grams corn syrup
150 grams molasses
12 grams vanilla extract
105 grams melted butter
52 grams dried chipotle
900 grams toasted pecans
AƱejo tequila


For the Pie Dough:
Cut the butter into small cubes (around a ½ inch) and freeze. Mix the flour, sugar, and salt together. Add the butter and mix until it is broken up into pieces that are slightly small than peas. Add the ice water one spoonful at a time until the dough comes together; the water amount may vary, but do not overwork. As soon as the dough comes together, wrap in plastic warp and refrigerate overnight.

For the Pecan Pie Filling:
Combine the sugar, flour, and salt in a bowl. Slowly add the eggs, then the corn syrup, molasses, and vanilla. Finally, add the butter, chipotle, and pecans. Pour into the prepared pie shell and bake at 300°F until set (around 30 to 45 minutes). Remove from oven when set and splash/soak with tequila.