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Zona 90x
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Ricardo Cassoba :
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Day 7/7: My Challenge Winning Pecan Pie 🥧🤩 Had to save the best for last! Ingredients:
🍰 ½ batch of 3-2-1 pie dough
🌰 2 cups (250g) pecan halves
🍬 1 cup (200g) light brown sugar
🧈 ½ cup (113g) unsalted butter
🍭 ½ cup (100g) white sugar
🌽 ½ cup (164g) light corn syrup
🌾 3 tbsp (25g) all-purpose flour
🥛 2 tbsp (28g) milk
🥃 2 tbsp bourbon
🌿 1 tsp vanilla extract
🧂 ½ tsp salt
🥚 3 eggs   Steps:
1️⃣ Roll out the pie dough to ¼” thickness, crimp the edges, and freeze for 10 minutes. Dock with a fork and blind bake at 375°F for 10 minutes.
2️⃣ Toast pecans on a baking sheet in the oven for 7-8 minutes. Reserve 30 whole pecans and chop the rest.
3️⃣ In a saucepan, combine brown sugar, butter, white sugar, corn syrup, flour, milk, and bourbon. Heat over medium until boiling, then cool for 5-10 minutes before adding vanilla.
4️⃣ Whisk eggs in a bowl, then slowly drizzle in the cooled sugar mixture while whisking.
5️⃣ Spread chopped pecans in the crust, pour the custard mixture over, and gently stir to coat.
6️⃣ Decorate with whole pecans and bake for 40-45 minutes at 325 °F until the crust is golden and the pie is set. Cool completely before serving.  Optional: serve with whipped cream (maple cinnamon is my fave) If you enjoyed the Fall Baking series and want to see more recipes like this, follow so you don’t miss out! #fallbaking #holidaybaking #thanksgiving2025 #thanksgivingrecipes #thanksgivingdinner @King Arthur Baking @McCormick Spices @Buffalo Trace Distillery @Wilton Cakes
Day 7/7: My Challenge Winning Pecan Pie 🥧🤩 Had to save the best for last! Ingredients:
🍰 ½ batch of 3-2-1 pie dough
🌰 2 cups (250g) pecan halves
🍬 1 cup (200g) light brown sugar
🧈 ½ cup (113g) unsalted butter
🍭 ½ cup (100g) white sugar
🌽 ½ cup (164g) light corn syrup
🌾 3 tbsp (25g) all-purpose flour
🥛 2 tbsp (28g) milk
🥃 2 tbsp bourbon
🌿 1 tsp vanilla extract
🧂 ½ tsp salt
🥚 3 eggs Steps:
1️⃣ Roll out the pie dough to ¼” thickness, crimp the edges, and freeze for 10 minutes. Dock with a fork and blind bake at 375°F for 10 minutes.
2️⃣ Toast pecans on a baking sheet in the oven for 7-8 minutes. Reserve 30 whole pecans and chop the rest.
3️⃣ In a saucepan, combine brown sugar, butter, white sugar, corn syrup, flour, milk, and bourbon. Heat over medium until boiling, then cool for 5-10 minutes before adding vanilla.
4️⃣ Whisk eggs in a bowl, then slowly drizzle in the cooled sugar mixture while whisking.
5️⃣ Spread chopped pecans in the crust, pour the custard mixture over, and gently stir to coat.
6️⃣ Decorate with whole pecans and bake for 40-45 minutes at 325 °F until the crust is golden and the pie is set. Cool completely before serving. Optional: serve with whipped cream (maple cinnamon is my fave) If you enjoyed the Fall Baking series and want to see more recipes like this, follow so you don’t miss out! #fallbaking #holidaybaking #thanksgiving2025 #thanksgivingrecipes #thanksgivingdinner @King Arthur Baking @McCormick Spices @Buffalo Trace Distillery @Wilton Cakes

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