Pecan Pie


Prepared with a Pie Dish

With classic scalloped edging, the Pie Dish is ideal for forming a deliciously flaky crust on pies, tarts and quiche, and it conveniently acts as both a baking and serving dish.

1. Preheat oven to 175ºC (350ºF). Using a dough cutter, cut 2 cups cubed butter into 2 cups flour. Mix 3 tbsp molasses and 5 tbsp ice cold water, form well with flour/butter mixture and add molasses/water mix. Continue working with dough cutter until lightly packed dough is formed. Do not over-mix. The dough should look crumbly but hold together. Form dough ball and divide in half. Form 2 discs and wrap in plastic wrap. Place in fridge for a minimum of 30 minutes.

2. In a large bowl, whisk together 2 tbsp flour, 1 tbsp corn starch and 1 cup brown sugar. In your stand mixer cream ⅓ cup butter. Add ½ cup maple syrup, ½ cup cream, 2 eggs and 1 egg yolk, and 1 tbsp (1 cap) vanilla extract. Mix well. Add flour/sugar mixture and mix again. Toast 1 cup pecans in oven until golden brown, approximately 5 minutes. Chop ½ and keep ½ for garnish. Flour the pecans lightly and add chopped half to filling mix.

3. On a lightly floured work surface, roll out dough to approximately 2.5 cm (1″) larger than Le Creuset pie mold. Roll dough onto pie mold and gently work dough into mold. Pinch excess dough around edges to fit mold. Using a fork, poke holes into dough.

4. Fill pie shell with mixture and bake until bubbly on top, approximately 45 to 60 minutes. (As ovens vary in heat, once your pie filling has started bubbling, cook for approximately 10 minutes longer.) Let cool to room temperature and serve with vanilla ice cream!

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Butter (2 cups cubed + ⅓ cup)
Flour (2 cups + 2 tbsp)
Molasses (3 tbsp)
Ice cold water (5 tbsp)
Corn starch (1 tbsp)
Brown sugar (1 cup)
Maple syrup (½ cup)
Cream (½ cup)
Eggs (2)
Egg yolk (1)
Vanilla extract (1 cap)
Pecans (1 cup)