Sobre esta receta

Un clásico del Sur rico y profundamente sabroso con una masa mantequillosa y crujiente y un relleno de nueces pegajoso y caramelizado con un toque de bourbon. Esta receta bien probada entrega un relleno perfectamente cuajado — ni demasiado líquido, ni demasiado firme — con nueces tostadas en cada bocado. Es el tipo de pastel que desaparece rápidamente en cualquier mesa de vacaciones o comida compartida.

Instrucciones

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar. Add the cold butter cubes and use your fingertips or a pastry brush to work the butter into the all-purpose flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

2. 2

   Drizzle in the ice water one tablespoon at a time, stirring gently with a fork after each addition, just until the dough comes together and holds when pressed. Do not overwork it. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   On a lightly all-purpose flour-dusted surface, roll the dough into a 12-inch circle. Carefully transfer it to a pie dish. Gently press it into the dish, trim the overhang to about 1 inch, fold it under, and crimp the edges decoratively. Refrigerate the crust for 15 minutes while you prepare the filling.

4. 4

   Preheat your oven to ![350°F]. Spread the pecan halves in a single layer on a dry baking sheet and toast for 7–8 minutes, until fragrant. Let them cool slightly, then roughly chop half of them, leaving the other half as whole halves for the top.

5. 5

   In a large mixing bowl, whisk together the eggs until smooth. Add the dark corn syrup, dark brown sugar, melted butter, bourbon, vanilla extract, salt, and all-purpose flour. Whisk until fully combined and the sugar is mostly dissolved, about 1 minute.

6. 6

   Stir the chopped pecans into the filling mixture. Pour the filling into the chilled pie crust. Arrange the whole pecan halves in a decorative pattern on top of the filling.

7. 7

   Place the pie on the center rack of the preheated oven. Bake for 50–55 minutes, until the edges are set and puffed but the center has just a slight jiggle (like Jell-O, not liquid). If the crust edges begin to brown too quickly, cover them loosely with aluminum foil or a pie shield after the first 25 minutes.

8. 8

   Remove the pie from the oven and let it cool completely on a wire rack for at least 2–3 hours before slicing. The filling will continue to set as it cools — do not rush this step or the filling will be runny.

9. 9

   Slice with a sharp knife and serve at room temperature or slightly warm with a generous dollop of whipped cream or a scoop of vanilla ice cream.