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Category: Desserts

Perfect pecan pie

Perfect pecan pie
Glenn Koenig / Los Angeles Times

The founder of the Global Gardens line of olive oils and specialty food products, Stephan makes about 2,000 gallons of olive oil a year. Needless to say, there are bottles of it everywhere in her home. She has no shortage ... Read more

Total time: About 1 hour | Serves 8
Note: Adapted from Theo Stephan.

Olive oil crust

  • 1 1/2 cups (6 ounces) sifted flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract or orange liqueur, such as Grand Marnier (Armagnac or Cognac will work as well)
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons milk

Step 1In a large bowl, whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Stir the liquids into the dry ingredients until the mixture is crumbly (as with a graham cracker crust). The mixture should clump when pressed between your fingers; if it is a bit dry, add a little more olive oil 1 teaspoon at a time.

Step 2Pour the crumbly mixture into a 9-inch pie plate and, working from the center of the plate, press the mixture evenly over the plate to form a crust.

Pecan pie assembly

  • 2 eggs, beaten
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 1 cup maple syrup
  • Prepared olive oil crust
  • 1 1/2 cups chopped pecans

Step 1Heat the oven to 350 degrees.

Step 2In a large bowl, beat together the eggs and sugar. Beat in the salt, then the olive oil and maple syrup until evenly combined to form the filling.

Step 3Pour the filling into the prepared crust. Sprinkle the chopped pecans over the filling and place on the center rack of the oven.

Step 4Bake the pie until the filling is set (it should barely jiggle when tapped), about 40 minutes. Remove the pie to a rack to cool to room temperature before serving.

Each serving:
556 calories; 6 grams protein; 63 grams carbohydrates; 2 grams fiber; 33 grams fat; 4 grams saturated fat; 53 mg cholesterol; 42 grams sugar; 315 mg sodium.
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