Nutritional Info

Nutrition Facts

Serving Size 1 (137g)

Calories 459
Calories from Fat 163 (36%)
Amount Per Serving %DIV
Total Fat 18.1g 28%
Saturated Fat 4.1g 21%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 9.5g
Trans Fat 0.0g
Cholesterol 46.5mg 15%
Sodium 512.5mg 22%
Potassium 69.1mg 1%
Total Carbohydrate 67.1g 22%
Dietary Fiber 1.2g 5%
Sugars 34.1g
Protein 6.4g 13%

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Recipe Description
If there's one dessert my daughter-in-law Tracey is known for, it's her pecan pie. She got the recipe and tips from chef Barbara Shenson, who was teaching for Home Chef, a cooking school and store in San Francisco (later sold to Viking), where the focus was on basic skills and techniques for the home cook. This is her fail safe crust, Tracey tells me, which can be used for savory pies as well, just omit the sugar.
Prep time
6 hr 25 min
Cook time
50 min
Ready In
7 hr 15 min


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Serves To:USMetric
1 Teaspoon(t)  granulated sugar
1/4 Teaspoon(t)  fine sea salt
8 Tablespoon(T)  unsalted butter, chilled and cut into small cubes
5 Tablespoon(T)  solid vegetable shortening, chilled
6 Tablespoon(T)  ice water
3   large eggs
2 Tablespoon(T)  dark brown sugar, packed
1/4 Cup(c)  light corn syrup
1/4 Cup(c)  dark rum
1/4 Teaspoon(t)  fine sea salt
4 Tablespoon(T)  unsalted butter, melted
1 1/2 Cup(c)  pecans, toasted and coarsely chopped
2 Tablespoon(T)  dark brown sugar, packed
2 Cup(c)  all purpose flour


To prepare the crust by hand: Combine the flour, sugar, and salt in a large bowl. Using a pastry blender, cut in the butter and shortening until the mixture is crumbly. Add the ice water, 1 tablespoon at a time, until the dough begins to come together. Handle the dough as little as possible. To prepare the crust in a food processor: Place the flour, sugar and salt in the processor bowl and process for 5 seconds to combine. Scatter the butter and shortening evenly over the flour and process until the mixture looks like coarse meal, about 10 seconds. Drizzle 3 tablespoons ice water evenly over the mixture. Process again, adding water through the feed tube, 1 tablespoon at a time, until the mixture just begins to come together, about 45 seconds. Gather the dough into a ball and flatten it slightly to form a disk. Wrap it in plastic wrap and refrigerate it for at least 30 minutes, or wrap it in plastic wrap and then in aluminum foil or a resealable plastic bag, and refrigerate it for up to 1 week or freeze it for up to 1 month. On a lightly floured surface, roll the dough out to form an 10 inch round that is 1/4 inch thick. Roll the pastry around the rolling pin and then unroll it into a 9 inch pie plate, gently easing it in with your knuckles (to avoid tearing holes with your fingernails, and to give a nice even press to the dough). Use a paring knife to trim the edge of the dough 1/2 inch wider than the outside edge of the pie plate, and turn the excess under. Crimp the edge, using your thumb and forefinger, or gently press it with the tines of a fork. Use any leftover dough for decorations. Cover the crust with plastic wrap and refrigerate it for at least 30 minutes before fIlling and baking. (You can refrigerate it for up to 1 week or freeze it for up to 1 month. If frozen, thaw the crust overnight in the refrigerator, not at room temperature. ) Preheat the oven to 375°F. To prepare the filling: Using a fork, whisk the eggs in a large mixing bowl until light colored and fluffy. Add the brown sugar, com syrup, rum and salt. Stir until the ingredients are thoroughly mixed and the sugar is completely dissolved. Add the melted butter and combine well. Stir in the pecans. Pour the fIlling into the unbaked pie shell and bake until a cake tester inserted into the filling comes out clean, about 40 to 45 minutes. Don't panic if the top appears cracked. It will settle down on cooling. Let the pie cool on a wire rack. Let the cooled pie set up, covered with plastic wrap, for at least 6 hours before serving. The pie can be baked up to 1 day ahead. Store it, covered, at room temperature.

Additional notes

Use a fork to blend the eggs, not a hand mixer. Over beating the eggs may cause the top of the baked pie to crack. If you don't care to decorate the unbaked shell, the extra dough will keep, wrapped in plastic wrap and then in aluminum foil or a resealable plastic bag for up to 1 week in the refrigerator or up to 1 month in the freezer. Use it to top a turkey pot pie (killing two leftovers with one rolling pin!).

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Home Chef Pecan Pie
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