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Brigstens Pecan Pie

Pecan Pie

Frank Brigtsen - Brigtsen's Restaurant

Yield: One 8 ½ inch pie

For the dough:

1 cup all-purpose white flour

½ teaspoon salt

7 tablespoons cold unsalted butter

¼ cup ice water

*Preheat oven to 350 degrees.

Sift the flour and salt into a mixing bowl. Using the large holes of a hand grater, grate the butter

into the mixing bowl with the flour mixture. Lightly blend the butter and flour mixture with your

fingertips until the texture is like coarse cornmeal. Be careful not to overwork the dough.

Add the ice water and blend until thoroughly incorporated. Form the dough into a ball and

blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting

board.

Roll out the dough, adding flour as necessary, to 1/8-inch thick. Place an 8 ½ inch pie pan face

down on the dough and cut the dough to fit the pan, leaving a border of about 1 inch.

Line the pan with the dough, trim the edges, and refrigerate until ready to use.

For the filling:

½ cup darkly roasted pecans, ground

3 eggs

1 cup granulated white sugar1 cup dark corn syrup

2 tablespoons melted unsalted butter

1 ½ teaspoons pure vanilla extract

1/8 teaspoon salt

1 cup medium pecan pieces

In an electric mixer with the wire whisk attachment, add the eggs and beat on high speed until

frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt, and ground roasted

pecans. Beat on medium speed until well blended. Stir in the pecan pieces.

Pour the filling into the pie shell. Bake at 350 degrees for 40 minutes. Reduce heat to 325

degrees and bake until the filling is browned on top and the crust is light golden brown, 35-40

minutes. Remove from oven and cool at room temperature for 1 hour before serving. Serves

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