Pecan Pie fit for a King.

We’ve heard that Martin Luther King Jr. loved a good Pecan Pie, and we think we pretty great way to celebrate MLK Jr. is over a slice. Happy Baking!


The Crust:

You know great cooking comes from foundations and that is no less true for pie.  Start with an amazing crust and you’re well on your way to dessert perfection.  For this crust you are going to want to blind bake, so keep that in mind when you’re setting up your baking timeline!


yield: 24 oz. / three 9″ tart shells

  • 6 oz unsalted butter, room temperature
  • 6 oz sugar
  • 1½ oz almond flour
  • 2 large eggs, beaten
  • 12 oz all-purpose flour

Cream the butter with the sugar on low until smooth.  Do not aerate.  Mix in the almond flour followed by the eggs.  Mix in half of the flour just until it is combined.  Follow this with the remaining flour and mix just until combined.  Wrap and chill.

Blind Bake:

Roll the dough out on a floured surface and line a tart pan with the dough.  Chill several hours or overnight.  Preheat the oven to 350o F for pâte sable, cover with parchment paper and fill the paper with dried beans or rice.  Bake until set 15 – 20 minutes.  Remove the paper and the beans and continue baking until the dough is lightly colored.


The Filling:


  • 2 oz. unsalted butter
  • 1 c. packed light brown sugar
  • ¾ c. light corn syrup
  • 2 t. pure vanilla extract
  • ½ t. grated orange zest
  • ½ t. salt
  • 3 large eggs
  • ½ t. ground cinnamon
  • 2 c. pecan halves, toasted

Preheat oven to 350°F with a baking sheet on middle rack.Roll out dough into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Chill until firm, at least 30 minutes (or freeze 10 minutes).  Partially blind-bake the shell.Melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.