Tip: Make your pie dough a day ahead to make this pie come together quickly!
Components of the Pie:
1 Regular Pie Dough, Rolled out and in a 9” Pie Pan – Ingredients and Recipe Below.
Pie Filling – Ingredients and Recipe Below.
Ingredients: All Butter Pie Dough
Note: This makes enough for two pie doughs. You can freeze the one you do not use or bake a second pie!
2.5 c All Purpose Flour
1 teaspoon salt
1 teaspoon sugar
2 sticks Unsalted Butter, cut into cubes
¾ c Cold Water
Ingredients: Brownie Pecan Filling
1 c Sugar
1 c Light Corn Syrup, Karo brand preferred
6 Tbs Natural Unsweetened Cocoa Powder, Hershey’s brand preferred
6 Tbs Unsalted Butter, melted
1 tsp Vanilla Extract
1 Tbs Bourbon
Pinch of Course Kosher Salt
3 Large Eggs, Lightly Beaten
1 ½ cups Pearson Farm Elliot Natural Pecan Halves
Directions: Making the Pie Dough
Note: This needs to be done ahead of time to allow the dough time to rest. Then, roll out dough, place in pie pan and keep refrigerated until ready to bake! A great tip to is to make your pie dough the day before you plan to bake your pie!
1. Mix together flour, salt, and sugar in a large bowl.
2. Add cold, cubed butter. Using fingers or a pastry blender, “cut in” butter with flour until your butter pieces are approximately “pea sized.”
Tip: It is a good idea for some butter pieces to be slightly larger than pea sized, some slightly smaller than pea sized, and some pea sized. This variation will give you a super flaky crust!
3. Once the butter is the correct size, place the mixture in the refrigerator for a minimum of thirty minutes.
Tip: This will get your butter nice and cold again! Cold butter helps make a flaky crust!
4. After a minimum of thirty minutes, remove the mixture from the refrigerator. Add the cold water to the mixture a few
tablespoons at a time, quickly mixing the ingredients together with your hands. Continue to do this until the dough comes together, but is not so wet that it is sticky.
Note: This should be approximetly ½ cup to ¾ cup of cold water (8 - 12 tablespoons). DO NOT add all of the water at once.
5. Make two even sized dough balls. Wrap in plastic wrap, press into a disk shape, and place in the refrigerator to rest for a minimum of 2 hours before rolling.
Note: Once your dough has rested and you have rolled it out, place it in a 9” pie pan, and keep it refrigerated while mixing your filling. If you are rolling it out a couple of days before you need it, wrap it tightly in plastic wrap and store it in the refrigerator.
Directions: Mixing the Pie Filling
Tip: It is important to not incorporate a lot of air into this pie filling. Mix with a whisk by hand or on the lowest setting on your stand mixer. Avoid using a hand mixer on this pie filling.
1. Combine the sugar, light corn syrup, cocoa powder, melted butter, vanilla extract, bourbon, and salt in a large bowl.
Slowly mix with a whisk until combined.
2. Add the lightly beaten eggs. Slowly mix with a whisk until combined.
3. Add the Pearson Farm Elliot Half Pecans into the mixture. Stir with a spatula until combined. Set aside.
Directions: Assembly and Baking
1. Pre-heat oven to 400° F.
2. Remove the pie shell from the refrigerator. Place the pie shell on a baking sheet and par-bake the crust by lining the
crust with parchment paper and fill it to the brim with pie weights (or dried beans!).
3. Bake the weighted pie for 25 minutes on the bottom rack.
4. Remove weighted pie from the oven. Carefully remove the pie weights (or beans) as well as the parchment paper.
5. Reduce the oven temperature to 350° F. Pour the pie filling into par-baked pie crust. Return to oven for 30 minutes.
6. Rotate pie and bake for an additional 30 minutes. If the filling is set, remove the pie from the oven. If the pie is still
wobbly, return to the oven for 5 - 10 minutes, until set.
7. Once the pie is done, remove it from the oven and allow it to cool on the counter.
8. Once cooled, this pie will last in the refrigerator for up to 7 days.
Checkout Pearson Farms' website here.
Tip: This pie is fantastic served with vanilla ice cream!