Brown Sugar Pecan Pie Recipe with Food Processor Pastry

Brown Sugar Pecan Pie
Brown Sugar Pecan Pie with Food Processor Pastry. Photo: Diana Rattray
    60 mins
Ratings

This is a delicious pecan pie, made with brown sugar, corn syrup, butter, vanilla, and pecans. Use the flaky pie pastry below or your own favorite, or use a purchased unbaked refrigerated or frozen pie shell.

For a gluten free pie, use a frozen gluten-free crust.
 

What You'll Need

  • Pie Pastry
  • 1 cup all-purpose flour
  • 2/3 cup cake flour
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold butter, cut in small pieces
  • 5 tablespoons shortening, cut in small pieces
  • 1/4 cup ice-cold water
  • 1 egg white, lightly beaten, optional
  • Pecan Pie Filling
  • 3 large eggs, beaten
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup light brown sugar, firmly packed
  • 2 tablespoons melted butter
  • 1 1/4 cups pecan halves

How to Make It

Pie Pastry

In food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump.

 

Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times.

Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.

Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate. Before adding the filling, brush with a little of the beaten egg white, if desired.

Filling

In a mixing bowl, combine the beaten eggs, corn syrup, salt, vanilla, brown sugar, and melted butter; stir to blend well. Stir in pecans.

Pour into unbaked pie shell. Bake at 400° F. for 15 minutes; reduce heat to 350° and bake 25 to 30 minutes longer.

Cover crust edge with a pie ring or foil ring if browning too much. The outer edge of filling should be slightly puffed and set, and middle will not be very jiggly.

Let the pie cool completely on a rack.

Serve with whipped cream or whipped topping or a scoop of vanilla ice cream.

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