Chef David Guas, of Clarendon's own , is offering up his Southern pecan pie recipe just in time for Thanksgiving.
The recipe is below, but if you don't want to bake (or don't know how to), the restaurant also offers the pies for pickup. They are taking orders from now through Monday and orders have to be picked up on Wednesday before close of business. Contact Bayou Bakery for their other "Thanksgiving-to-go" options.
- Sweet Potato Pie $22
- Classic Pecan Pie $24
- Bacon and Cayenne Pecan Pie $26
- Bourbon Chocolate Chip Pie $26
Classic Southern Pecan Pie
Chef David Guas
Bayou Bakery, Coffee Bar & Eatery
Yield: 9-inch Pie
1.5 cups all-purpose flour
2 tablespoons sugar
.5 teaspoons salt
12 tablespoons butter, unsalted and cut into small cubes
5 to 7 tablespoons water, ice cold
Place the flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the smallest pieces are about the size of corn kernels, roughly 10 to 12 pulses. Add 5 tablespoons of water and pulse until the dough is no longer dry (when squeezed in your hand, it should form a ball and hold its shape), 4 to 6 times (if the dough is still dry, add another tablespoon or two of ice water). Turn the dough out onto your work surface and use your hands to form it into a disc. Wrap the dough in plastic wrap and chill for at least 1 hour or up to 3 days (or freeze for up to 1 month; defrost in the refrigerator overnight before using).
Heat the oven to 325°F. Remove the dough from the refrigerator (if it has been chilled for more a few hours you may need to let it sit out at room temperature for 5 minutes to soften before rolling). Generously flour your work surface and roll the dough into a 12-inch circle that is about 1/8 inch thick. Fold the dough into quarters and transfer to a 9 1/2-inch pie plate. Unfold the dough and fit it into the edges of the pie plate, then trim off all but 1/4 inch of the overhang. Using your thumb and index finger, pinch the pie dough together to form a granny crimp, working your way all the way around the edges. Chill while you make the pie filling.
1 each butter, unsalted
.5 cup light corn syrup
.66 light brown sugar, firmly packed
.5 cup cream
.5 teaspoon salt, kosher
8 each egg yolks
1 teaspoon vanilla extract
1 cup pecans pieces
Toast the pecans, by spreading them onto a baking pan and bake in a 325* degree oven for 15 minutes. Remove from oven and allow them to cool.
Next, combine butter, corn syrup, sugar, cream and salt in a small 1-quart sauce pot and heat just until butter is melted and mixture is hot, but not to a boil. Place yolks in a small heat proof bowl and add vanilla to it. Temper the hot sugar mixture into the yolks, whisking vigorously. Strain through a fine mesh strainer and reserve. Place the toasted pecans into the prepped pie crust. Pour the filling into the pie shell and place on a bake sheet, then into the center of the oven and bake for 15 to 20 minutes, just until set. Center of the pie, when touched should be slightly firm to the touch.
*or 300 degrees for 16 – 18 minutes