American Pie Council

Didn''t See That Coming Pe-can Pie

2012 Amateur Nut

1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold
3/4 cup fine chopped pecans
Cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. Freeze the butter at least 15 minutes. Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times. Then add the other half of the butter cubes and pulse 6 to 8 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas. Add a couple of tablespoons of ice cold water to the food processor bowl, and pulse a couple of times. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. Remove from processor, roll into ball, and chill for 1 hour. Remove and roll into round flat circle. Place in 9-inch pie dish. Crimp edges. Scatter 3/4 cup of chopped pecan pieces over bottom of crust. Press pecans into crust before filling.

8 oz pkg cream cheese, room temperature
3/4 cup sugar
1 Tbsp vanilla extract
3 large eggs
1 1/2 cups pecans, chopped
3/4 cup light corn syrup
1 cup sugar
4 Tbsp melted butter
In bowl, cream together 3/4 cup sugar and cream cheese till smooth. Beat in 1 egg and vanilla. Spread in deep-dish pie shell. Mix 1 cup sugar and melted butter together. Add 2 eggs and corn syrup. Set aside. Place chopped nuts on cream cheese and mix. Pour syrup on top of nuts and mix. Bake pie in 375 degree oven for 45 to 55 minutes till firm in middle. Remove pie from oven. Let cool completely to set.