Double Pecan Pie
Double pecan pie: a layer of crushed pecans beneath a gooey corn syrup filling, crowned with pecan halves, all in a tender homemade crust. Twice the pecans, twice the crunch.
YIELD
24 servingsPREP
30 minCOOK
50 minREADY
2 hrsA regular pecan pie puts its nuts in one place: floated on top. This ‘double’ version doubles down, packing a layer of crushed pecans underneath the filling and crowning the whole thing with pecan halves, so you get that toasty, buttery crunch in every single forkful, top to bottom.
The filling is the classic gooey gold standard, sugar, brown sugar, melted butter, eggs, corn syrup, and vanilla, that bakes into the glossy, just-set center pecan pie is loved for. It all sits in a tender homemade crust enriched with both shortening and butter, with a splash of vinegar worked in to keep it flaky and easy to roll.
A couple of smart steps make it foolproof: foil over the pie early keeps the crust edges from burning before the filling sets, and the prettiest pecan halves go on after baking so they stay whole and glossy rather than sinking in.
Pro Tips
- Layer crushed pecans on the crust before the filling; that bottom layer is what makes it ‘double.'
- Tent the pie with foil for the first stretch so the crust edges don’t over-brown before the center sets.
- Cool the pie completely before slicing, so the gooey filling firms up into clean wedges.
Variations
- Swap the light corn syrup for dark, or add a splash of bourbon for deeper flavor.
- The crust recipe makes two, so freeze the extra disk for your next pie.
Ingredients
Directions
Mix together all ingredients of the filling section. Set aside.
Make crust: Mix first 3 ingredients together a pastry cutter, when it looks like cou r se crumbs add the beaten egg, then add 5 tbps cold water and1 tbsp white vinegar.
Stir mixture untill just combined.
If using right away put in refrigerator untill cooled or cut in half and store in freezer untill needed. each half makes 1 pie crust.
When cooled, dust pastry sheet with flour and put ½ ototal dough on it and roll it out, put in pie pan and crimp the edges.
Put 1 cup of crushed pecans in pie crust, then add ½ of filling into pie crust. Put foil over pie.
Bake 30 minutes in oven, then remove foil and bake additionally for 20 minutes.
Remove from oven and sprinkle on half pecans on top.
Let cool and enjoy.
Comments
Put in half the filling, bake for 30 minutes. When do you put in the other half of the filling?
Confused about temperature and when to add second 1/2 of pie filling ?