BEST TEXAS PECAN PIE RECIPE RECIPES

Steps:

• Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
• Turn out dough onto a work surface. Knead 1–2 times, pressing just to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
• Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
• Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to lightly brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
• Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.
• Preheat oven to 350°. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let cool.
• Reduce oven temperature to 325°. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into cooled crust.
• Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with ice cream.
• Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.

Steps:

• In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of small peas. Add the ice water and pulse until the pastry is evenly moistened. Turn it out onto a work surface and knead 2 or 3 times, just until it comes together. Form the pastry into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
• Preheat the oven to 350°. On a lightly floured surface, roll out the pastry 1/8 inch thick; transfer into a deep 10-inch glass pie plate and trim the overhang to 1/2 inch. Fold the edge of the pastry under and crimp the edges. Prick the bottom with a fork in a few places. Freeze for 30 minutes.
• Line the pie shell with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, or until lightly browned around the edge. Remove the paper and weights and bake the shell for 15 minutes longer, or until it is lightly golden. Leave the oven on.
• In a pie plate, toast the pecans for 8 minutes, or until lightly browned. Let cool.
• In a medium saucepan, melt the butter. Add the brown sugar, granulated sugar, corn syrup, milk, flour, vanilla seeds and salt. Cook over moderate heat just until the mixture comes to a boil. Remove from the heat and let stand for 5 minutes.
• In a heatproof bowl, lightly beat the eggs. Gradually whisk in the hot sugar mixture until thoroughly blended. Spread the toasted pecans in the bottom of the pie shell and pour the filling on top. Bake for about 45 minutes, or until the center is just barely set and the crust is golden brown. Transfer the pie to a rack to cool completely. Serve with unsweetened whipped cream or vanilla ice cream.