Vanilla Bean Pecan Pie Recipe

Celebrate the holidays with this gourmet staple. This recipe is creamy, nutty, elegant, and oh-so edible. The smell alone with fill your home with the scent of the holidays!

Ingredients

Pie Dough

• 1 ¾ cups all-purpose flour, plus extra for dusting
  
• ½ cup unsalted butter
  
• 2 tablespoons superfine sugar (use a spice/coffee bean grinder to “superfine” your sugar; 3 quick pulses should do it) ¼ cup ice cold water
  
• Dried beans (to be used as a weight)

Filling

• 5 tablespoons butter
  
• ½ cup light brown sugar
  
• 2/3 cup dark corn syrup
  
• 2 extra-large eggs, beaten
  
• 1 teaspoon Rodelle Gourmet Vanilla Extract
  
• 1 cup pecans
  

Directions

• Preheat oven to 400°F.
  

Pie Dough

• Place the flour in a bowl and rub in the butter using your fingertips until it resembles fine breadcrumbs.
  
• Stir in the sugar and add enough cold water to mix into firm dough.
  
• Wrap in plastic wrap or wax paper and chill for 15 minutes, until firm enough to roll out.
  
• Roll out the dough on a lightly floured flat surface and use to line a 9-inch loose-bottom round tart pan (or 9-inch pie pan). Prick the bottom with a fork. Chill for 15 minutes.
  
• Place the pan on a baking sheet and line with a sheet of parchment paper and dried beans (the dried beans are layed on top of the parchment paper to act as a weight to weigh the dough down). Bake for 10 minutes. Remove the paper and beans and bake for an additional 5 minutes.
  
• Reduce oven temperature to 350°F.
  

Filling

• Place the butter, brown sugar, and corn syrup in a saucepan and heat gently until melted.
  
• Remove from the heat and quickly beat in the eggs and Rodelle Gourmet Vanilla Extract.
  
• Coarsely chop the pecans and stir into the mixture.
  
• Pour into the tart shell and bake for 35-40 minutes, until the filling is just set.
  
• Serve warm or cold.