Recipe courtesy of Campbell's BBQ Co.
Print
Total:
3 hr 15 min
(includes cooling time)
Active:
55 min
Yield:
16 servings
Level:
Easy

Ingredients

  • All-purpose flour, for rolling dough
  • Pie Dough, recipe follows, or 2 prepared high-quality 9-inch pie crusts
  • 4 eggs 
  • 1 stick unsalted butter, cut into 1/2-inch cubes and softened 
  • 1 3/4 cups sugar 
  • One 16-ounce bottle white corn syrup
  • 1/2 teaspoon kosher salt 
  • 2 cups raw pecan halves, roughly chopped 
Pie Crust:
  • 2 1/4 cups all-purpose flour
  • 3/4 cup shortening, cut into cubes 
  • 1/2 cup cold water, plus more as needed

Directions

Preheat oven to 300 degrees F.

Flour a work surface. Working one ball of dough at a time, use a rolling pin to create a 10-inch circle that is about 1/4-inch thick. Fit the rolled dough into a 9-inch pie pan and press to mold it to the pie pan. Use a fork to crimp the dough if desired. Cut off excess dough around the edges of the pan. Repeat with the second ball of dough and fit into a second pie pan. Refrigerate both pie pans while making the filling.

Crack all 4 eggs into a bowl and mix together with a fork for 3 to 4 minutes. Alternatively, use a stand mixer with the paddle attachment on a low to medium setting for 3 to 4 minutes. The eggs should airy and light. Add the butter and continue mixing until the mixture is creamy, several more minutes. Add the sugar, corn syrup and salt, then mix for another 3 to 4 minutes. Add pecans and use a spatula to fold in. (If using a stand mixer, remove from stand and fold in the pecans by hand.)

Divide the mixture between the pie crusts (the filling should come up to the edge of the pie pan). Discard any extra filling.

Line 2 rimmed baking sheets with foil. Place 1 pie on each baking sheet. Bake for 1 hour, then begin to check the pies every 5 minutes until the pies jiggle in the center slightly but are set.

Cool pies on cooling racks for 20 minutes before slicing. Serve alone or with a scoop of your favorite flavor of ice cream.

Pie Crust:

Add flour and shortening to a large mixing bowl and use a pastry cutter or fork to mix the shortening into the flour until you have pea-sized pieces.

Add the water and use your hands to continue mixing. Form a dough ball, adding additional water a teaspoon at a time if any flour remains loose. The dough should be stiff and not sticky. 

Divide the dough in half. Roll each half into a flattened disc and cover each with plastic wrap to keep it from drying out. Place in the refrigerator for 40 minutes to chill.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pecan Pie

Recipe courtesy of Emeril Lagasse

Pecan Pie

Recipe courtesy of Food Network Kitchen

Pecan Pie

Recipe courtesy of Ree Drummond

Pecan Pie Bites

Bourbon Pecan Pie

Recipe courtesy of Alton Brown

Pecan Pie Crust

Recipe courtesy of Emeril Lagasse

Bourbon Pecan Pie

Recipe courtesy of Pies 'n' Thighs

Maple Pecan Pie

Recipe courtesy of Chuck Hughes

Pecan Pie Parfait

Recipe courtesy of Cooking Channel

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Sweets

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Seaside Snacks & Shacks

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here