BAREFOOT CONTESSA PECAN PIE RECIPE RECIPES

Steps:

• PIE CRUST Stir the flour and salt in a bowl. Add the butter and shortening. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the egg with five tablespoons cold water and the vinegar. Stir the mixture until just combined. Divide the dough in half and chill until needed. Once chilled, sprinkle the cutting board or counter liberally with flour. Roll half of the dough into a large circle and place in a standard pie pan. Crimp the edges according to desired look. Reserve the other half of dough for another use. Preheat the oven to 350. FILLING Mix the white sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl. Pour the pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be too jiggly when you remove it from the oven. If it shakes a lot, cover with foil and bake until set, an additional 20 minutes. Required baking time seems to vary widely with this recipe. Sometimes it takes under an hour to cook, other times closer to 75. Allow to cool for several hours or even overnight. Serve in thin slivers.  

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
• Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
• Bake for 15 minutes, until the crust is set but not browned.
• Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
• Cook over low heat until the butter is melted, using a wooden spoon to stir.
• Raise the heat and boil for 3 minutes.
• Remove from the heat. Stir in the heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan.
• Bake for 25 to 30 minutes, until the filling is set.
• Remove from the oven and allow to cool.
• Wrap in plastic wrap and refrigerate until cold.
• Cut into bars.
• Dip one end in chocolate, if desired.
• Flatten cupcake papers and top each with a bar.