Somehow this is the first time I’ve made pecan pie here on the blog. This recipe comes compliments a former colleague who said it was super good. With Thanksgiving so close I thought I’d give it a try and see how it held up against some of the pecan pies I’ve had before.

One thing to note about this recipe is that it leaves out a few details. First, they reference making your own crust, but there’s no link to a crust recipe. I decided to go with the Classic Single Pie Crust recipe from King Arthur. It’s a simple recipe and you basically just add the dry ingredients, add the shortening, cut in your butter, and then add cold water until it reaches the right consistency. Mine needed right under 3 tablespoons of cold water. Wrap that up and then you can let it sit in the fridge for 30 minutes and then roll it out or let it sit longer and then just let it sit on the counter for 15-20 minutes before rolling. I did the latter and found it to be quite crumbly still and hard to roll out. I finally got it to work thanks to 2 pieces of parchment paper, but it certainly didn’t look pretty.

With the crust done it was time to focus on the filling. I popped the eggs in the stand mixer and moved on to the next steps. This was another area that the recipe was lacking as the video references karo syrup and says 1 cup, but he also says sugar so that threw me off. It also didn’t specify how many pecans. I looked up multiple recipes to try and fill in the gaps and ended up doing 1 cup karo syrup, 1 1/2 cups chopped pecans, and while he said to use 2/3 stick of butter I used 4 tablespoons.

Recipe Used: Phil Robertson (Pie) King Arthur (Crust)