Pecan Pie

Chef Dean Fearing, The Mansion on Turtle Creek, Dallas, TX
Adapted by StarChefs


Yield: 12 servings

  • Pastry dough, see recipe
  • 8-inch pie shell
    Filling
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 Tablespoon all purpose flour
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 2 Tablespoons whole milk
  • 1 teaspoon vanilla
  • 1 cup pecans

Preheat oven to 350°F. For the filling, combine the first four ingredients and stir in melted butter. Combine eggs, milk and vanilla in separate bowl and then mix all ingredients together. Place the pecans in pie shell. Bake for 40-45 minutes until set.

Pastry Dough

Yield: 12 servings

  • 3 cups flour
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 18 Tablespoons butter, cut into small pieces
  • 6 Tablespoons ice water

Sift flour, salt and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse crumbs. Sprinkle in ice water. Work dough on a floured surface until it just holds together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.


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