John Thorne's Best-Ever Pecan Pie

Vegetarian
Gluten Free
Low Fod Map
Health score
1%
John Thorne's Best-Ever Pecan Pie
130 min.
10
383kcal

Suggestions


Indulge in the rich, decadent flavors of John Thorne's Best-Ever Pecan Pie, a dessert that promises to be the star of any gathering. This delightful pie is not only a treat for the taste buds but also caters to various dietary preferences, being vegetarian, gluten-free, and low FODMAP. With its perfect balance of sweetness and nuttiness, this pecan pie is sure to impress your family and friends.

Imagine a buttery, flaky crust cradling a luscious filling made from a blend of light corn syrup, brown sugar, and a splash of dark rum, all harmoniously combined with coarsely chopped pecans. The aroma wafting through your kitchen as it bakes will have everyone eagerly anticipating a slice. Each bite offers a delightful crunch from the pecans, complemented by the smooth, sweet filling that melts in your mouth.

Whether you're celebrating a special occasion or simply treating yourself to a homemade dessert, this pecan pie is the perfect choice. Serve it at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream, and watch as it disappears from the table. Get ready to create a memorable dessert experience that will have everyone asking for seconds!

Ingredients

  • tablespoons rum dark
  • large eggs 
  • 0.7 cup golden syrup light
  • cup t brown sugar dark light packed
  • ounces pecans coarsely chopped
  • 0.3 teaspoon salt fine
  • tablespoons butter unsalted plus more for coating the pie plate at room temperature ()
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • wire rack

Directions

  1. Heat the oven to 350°F and arrange a rack in the lower third. Coat a 9-inch pie plate with butter; set aside.On a lightly floured surface, roll out the dough to about 12 inches in diameter and between 1/4 and 1/8 inch thick. Without stretching the dough, line the prepared pie plate and trim to leave a 3/4-inch overhang. Fold the overhanging dough underneath itself, crimping the edges with two fingers along the rim of the pie plate to form a high, fluted border. Cover the pie shell in plastic and chill until needed.
  2. Place the sugar, syrup, butter, and rum in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring constantly and scraping back in any foam that clings to the sides of the pan.
  3. Remove the pan from the heat and set aside to cool to lukewarm, at least 15 minutes.Beat the eggs in a small bowl until the yolks and whites are broken up and incorporated, then beat into the cooled syrup.
  4. Add the pecans, vanilla, and salt and stir to combine.
  5. Pour into the chilled pie shell.
  6. Bake until the filling is set but still slightly wobbly in the center, about 50 minutes. Cool the pie completely on a wire rack.
  7. Serve at room temperature with whipped cream or vanilla ice cream, if so desired.

Nutrition Facts

Calories383kcal
Protein4.16%
Fat51.66%
Carbs44.18%

Properties

Glycemic Index
8.8
Glycemic Load
11.44
Inflammation Score
-3
Nutrition Score
7.3134782081065%

Flavonoids

Cyanidin
2.44mg
Delphinidin
1.65mg
Catechin
1.64mg
Epigallocatechin
1.28mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.52mg

Nutrients percent of daily need

Calories:382.75kcal
19.14%
Fat:22.3g
34.3%
Saturated Fat:4.75g
29.67%
Carbohydrates:42.9g
14.3%
Net Carbohydrates:40.73g
14.81%
Sugar:40.36g
44.84%
Cholesterol:67.84mg
22.61%
Sodium:86.28mg
3.75%
Alcohol:1.14g
100%
Alcohol %:1.58%
100%
Protein:4.04g
8.09%
Manganese:1.04mg
52.03%
Copper:0.3mg
14.76%
Vitamin B1:0.16mg
10.41%
Phosphorus:94.89mg
9.49%
Fiber:2.18g
8.71%
Selenium:5.79µg
8.27%
Zinc:1.23mg
8.23%
Magnesium:31.38mg
7.85%
Vitamin B2:0.1mg
5.91%
Iron:1mg
5.53%
Vitamin A:233.64IU
4.67%
Vitamin B5:0.46mg
4.61%
Calcium:43.96mg
4.4%
Potassium:144.95mg
4.14%
Vitamin B6:0.08mg
4.12%
Vitamin E:0.6mg
4.03%
Folate:12.43µg
3.11%
Vitamin D:0.38µg
2.56%
Vitamin B12:0.14µg
2.38%
Vitamin B3:0.31mg
1.53%
Vitamin K:1.23µg
1.17%
Source:Chow