It’s so bad it’s GOOD!
But also,
Besides the pun,
I’m still not over how proud I am of this pie.
It took me three tries to bake it justtt right,
However, I am still in awe, swooning over the details of my triumph.
From the delightfully buttery, flaky, tender crust, to the sweet and salty, cozy, aromatic and warming tastes and textures you can envision and sense through this image,
This pie is simply worth a try,
Even if it takes three times haha!
(Though I’ll admit I am happy that the positive thing about my personal hiccups and errors is that it helps set everyone else up for MUCH smoother sailing!)

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Worth a Try Pecan Pie (Even 3 Times)

All Butter Pie Crust:

• 2 1/2 cups all-purpose flour

• 1 tsp sea salt

• 2 sticks unsalted butter, cold

• 1/2 cup(ish) ice water

1. Slice butter into pea size pieces.

2. Cut the butter into a bowl of flour and salt to combine.

3. Sprinkle ice water while gently tossing until it feels wet enough to shape into a disk without crumbling apart.

4. Gently knead together and form into a large disk, then wrap up and rest in the fridge for at least 30 minutes to an hour.

Filling:

• 1 1/2 cups brown sugar

• 1/2 cup white sugar

• 3/4 cup (1 1/2 sticks) salted butter, melted

• 3 large eggs

• 1/4 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon cinnamon

• 1 teaspoon freshly grated nutmeg

• 1/2 teaspoon allspice

• 2 teaspoons vanilla extract

• 2 cups pecans, plus extra for topping

1. When the pie dough is ready, preheat the oven to 375º F. Prepare a work space to roll the dough by sprinkle extra flour on the surface and rolling pin. Carefully and evenly roll out the dough into 1/2” thickness and fits into a pie pan.

2. Gently press the center of the dough into the bottom and sides, then shape the edges and trim off any excess.

3. Place the pie dish into the freezer until ready to fill.

4. Meanwhile, in a large bowl, beat together the eggs until frothy, then gradually stream in the melted butter.

5. Afterwards, add the brown and white sugar and whisk until the crystals dissolve.

6. Next, sprinkle in the cinnamon, nutmeg, allspice, flour and vanilla extract.

7. Stir until combined, then add in the 2 cups of pecans.

8. Return the pie crust from the freezer and fill with the mixture.

9. Garnish with extra pecans then transfer to a baking tray.

10. Carefully line the edges with tin foil to prevent the crust from browning too quickly.

11. Bake for 50-60 minutes, or until center the center is more solidified (keeping in mind it will harden as it cools).

12. Finally, when ready, slice, share and enjoy!