Olive’s Pecan Pie

So here is somewhat a tutorial as how to make pie crust and in this particular recipe , it’s pecan pie !!

You need to make the crust ahead of time , the crust needs to rest at least an hour in the fridge , i usually do this a day ahead , because it’s taking too much and it seems like you’ve been baking and busy in the kitchen too long if you do it all in one day . So , make the pie dough the night before , and let it sit in the fridge overnight , and bake it tomorrow .


Pie crust :

1 1/4 all purpose flour

3 tbsp. sugar

1/4 tsp. salt

1 stick of unsalted COLD butter ( not frozen , but chilled butter from the fridge )

1 large eggs , beaten

1 tbsp. cold water ( if necessary )


I hope you have food processor because i find this very handy in making pie dough ( as well as any other jobs such as grating parmesan cheese ) , anyway , pulse the flour , salt and sugar together few times , until it’s all mixed . Then add the butter that’s been diced / sliced , whatever , just cut it up into pieces , and then pulse it again , about 10 seconds , until the mixture resembles coarse crumbs . And then while you pulse it , add the beaten eggs into the mixture , do not over pulse the mixture , stop pulsing before the mixture gathers into a ball , to find out it’s time to stop is try to squeeze the mixture with your fingers and if they sticks together ( not too sticky though ) , then they’re ready to be taken out , and if they’re too dry , then add maximum 1 tbsp of water , you don’t want the dough becomes too sticky .

When you’re done , shape the dough into a ball and flatten them into a disk , wrap with plastic wrap and let it rest in the fridge at least an hour or overnight .


Here is the dough when i took it out before handling it .


Now , next step , rolling out the dough on a lightly floured surface  , into a 12 inches diameter circle , about 1/8 inch thickness . Then move them carefully into 9 inch pie plate .

Next you can always trim the edges with knife , i would just peel it off with my fingers , and tuck the left overs underneath , so you have a nice and thick edges . Then you can decorate them to your preference , or just as is .It’ll look like this

You can skip this step but i like to decorate it nicely ..


Next , you are ready to bake the crust , i would butter lightly a parchment paper and then put pie weights or dry beans as the weigh so the crust won’t be bubbly when being baked . Here it is ..Those little white marbles are the pie weights .. my son thinks they are mothballs LMAO .. Bake at 400 F for 20 minutes , then take out the pie weights and continue baking for 10 more minutes .

When it’s done it should look like this

While that pie crust was baking .. you should make the filling .. and you need a small pot , add :


5 sticks of unsalted butter

1 cup of light brown sugar

3/4 cup of light corn syrup ( i know this isn’t the healthiest but it’s just once in a while !! )


Bring this mixture into boil , let it boil keep stirring for 1 whole minute , remove from heat and add :


1 1/2 cups of halves pecans and 3/4 cup of chopped pecans ( you need to toast this before hand , just toast them in the skillet for few minutes , stirring constantly , so the nuts won’t burn )

1 tbsp. of cognac

2 tsp. of vanilla extract


Mix well , let it cool for 5 minutes .Then whisk 3 large beaten eggs into the mixture that has been cooled , this is how the fillings look like

Now by the time you’re done with the filling , the crust should be done too and fresh hot from the oven . Take it out , turn the oven down to 350 F , and pour the hot filling into the hot crust . Bake for 45 minutes , and it looks like this before it’s done baking

After baking about half way done , check your edges , if your crust is getting too brown , cover it with foil .


And after 40-45 minutes , this is how your pecan pie turns out .. voila ..



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