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Pecan pie

Pecan pie
Los Angeles Times

When I was growing up in Connecticut, pecans were not on my radar. Maybe I'd tasted pecan pie, and if I did, I surely loved it; when you're young it's difficult not to like anything as sweet as pecan pie. ... Read more

Active work time: 20 minutes | Total preparation time: 1 hour plus 2 1/2 hours chilling | Serves 8


  • 1 1/2 cups unbleached flour
  • 1 to 2 tablespoons sugar (to taste)
  • 1/4 teaspoon salt
  • 7 tablespoons cold unsalted butter, cut in small pieces
  • 3 to 5 tablespoons ice water

Step 1Mix together the flour, sugar and salt. Cut in the butter. Gradually add the water, until the dough comes together (this can be done in a food processor). Gently press the dough into a ball, then flatten it in a disk. Wrap it in plastic and chill 30 minutes.

Step 2Roll the dough out on a lightly floured surface and line a 9-inch pie pan or tart pan. Pinch an attractive lip around the edge. Cover the crust with plastic wrap and refrigerate or freeze for at least 2 hours and up to 2 days.


  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2/3 cup mild honey, such as clover, lavender or acacia
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum
  • 1/2 teaspoon freshly grated nutmeg
  • Dash salt
  • 2 cups shelled pecans
  • Whipped cream or vanilla ice cream, for serving

Step 1Heat the oven to 350 degrees.

Step 2Cream the butter and honey. Add the eggs, vanilla, rum, nutmeg and salt; mix together well.

Step 3Bake the pie crust for 5 minutes. Remove it from the oven and allow to cool slightly. Spread the pecans over the crust in an even layer. Pour in the butter and egg mixture, scraping all of it into the crust.

Step 4Bake the pie until the nuts are lightly browned, 30 to 35 minutes. The filling will puff up, then settle. Remove the pie from the oven and allow it to cool on a rack. Serve with whipped cream or vanilla ice cream.


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