There’s much to love about this pecan pie — starting with the shape. Baking a “slab” pecan pie in a quarter sheet pan means more (intact) servings than a round pie. The dough is easy to make and can be rolled out right away (detailed instructions assure success). And the delicious filling uses golden cane syrup, butter, brown sugar, eggs, and Bourbon or vanilla for a rich, deep flavor. Of course the diced toasted pecans and bittersweet chocolate seal the deal. One big suggestion: Be sure to read all the notes and tips in Baking Together #58 before you start the recipe.
If you want to make the recipe all in one go, be sure to dice and toast your pecans before starting. If you want to work ahead, you can make the pie dough ahead and refrigerate for a couple days or you can go ahead and roll out the dough, fit it into the pan, and freeze the pan with the dough in it for a few days.
Makes 12 to 16 servings
For the dough:
- 1 1/3 cups (6 ounces) unbleached all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon table salt
- 8 tablespoons (4 ounces) unsalted butter, cut into 8 pieces, well chilled
- 1 teaspoon distilled white vinegar (or lemon juice)
- 2 tablespoons (1 ounce) very cold water
For the filling:
- 1 1/3 cup (16 ounces) golden cane syrup or light corn syrup (or a combination of the two)
- 1/2 cup (3 1/2 ounces) firmly packed light or dark brown sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 2 tablespoons (1 ounce) Bourbon or 1 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon table salt
- 4 large eggs
- 1 1/2 cups (6 ounces) diced pecans, toasted and cooled
- 1/4 cup (1 1/2 ounces) bitter or semisweet chocolate, finely chopped
Make the dough:
1. Put the flour, sugar and salt in a bowl of a stand mixer fitted with the paddle attachment. (See Kitchen Notes on paddle.) Mix on low speed until blended. Add the cold butter and mix on low to medium-low speed until the butter forms small, flat flakes that are pea-sized, 3 to 4 minutes.
2. Add the vinegar to the water and, with the mixer on medium-low, slowly pour it down the inside of the bowl. Continue mixing until it forms moist dough crumbles, 2 to 3 minutes. Scrape the dough into a pile on the counter and, using your hands, gently press and shape into a 6 x 4-inch disk pinching and smooth any cracks around the edge. Use immediately or wrap in plastic wrap and refrigerate up to 2 days or frozen for up to 3 months.
Roll the dough and line the pan:
1. If your dough has been refrigerated, set it out at room temperature until it’s just pliable, 10 to 20 minutes.
2. Arrange dough on a large piece of parchment. Cover with a second piece, and, starting at the center roll the dough outward using gentle but firm pressure being careful to roll just to the edge and not over it.
3. Turn the dough and paper 90° after each roll, peeling back the parchment and lightly flouring the dough. Also flip the dough — along with the paper — over. Continue rolling, turning and flouring the dough until it is slightly larger than a 15” x 11” rectangle. It’s okay if it is slightly wider or longer in spots — you can repair those. (See Kitchen Notes.)
4. Remove the top parchment and loosely roll the dough around the rolling pin leaving the bottom parchment behind. Gently unroll the dough over the quarter sheet pan. Center the dough, if needed, and gently but firmly press the dough into the bottom and sides of the pan, being careful not to stretch or tear it, allowing any excess dough to hang over the edges. Using a paring knife, trim all but about 1/3-inch of the excess dough. Repair and fill any gaps with some of the excess dough. (See Kitchen Notes). Roll the top edge over itself to form an edge slightly higher than the pan’s rim. Slide the pan into the freezer while you heat the oven. It can also be well wrapped and frozen — pan and all — for up to 3 months.
Make the filling and bake:
1. Arrange a rack in the lowest position of your oven and arrange a pizza stone (I use my Baking Steel) or half sheet pan on the rack. Heat the oven to 375°F. Let it heat for a good 20 minutes or longer. (This will help brown the crust.)
2. Put the cane syrup, brown sugar, melted butter, bourbon (or vanilla) and salt in a medium bowl and whisk until well blended. (I use a 4-cup measure with a pour spout.) Add the eggs, two at a time, and whisk gently until just blended. (I like to avoid as much foam as possible.)
3. Evenly scatter the pecans and chocolate in the pie shell. Slowly drizzle the filling over the nuts, being careful not to jostle their position too much.
4. Arrange the pie directly on the pizza stone and bake until the filling jiggles slightly when the pan is gently nudged, 30 to 33 minutes. Move the pie to a rack and let cool to room temperature. Serve at room temperature or cover and refrigerate until ready to serve. The pie is best served within 2 days and can be served at room temperature or warmed slightly in a 300°F oven, if desired. Serve pieces with a scoop of vanilla ice cream or a dollop of whipped cream.
