Thunder Thigh Pecan Pie
Indulge in the rich, nutty decadence of Thunder Thigh Pecan Pie, a delightful twist on the classic Southern dessert that promises to steal the show at your next gathering. Featuring a buttery, flaky homemade crust and a luscious filling of brown sugar, light corn syrup, and melted butter, this recipe is a harmonious blend of crunch and creaminess. With golden roasted pecan halves nestled beneath the gooey filling, every bite is a perfect balance of texture and flavor. Easy to prepare in just under 1.5 hours, this pecan pie is baked to caramelized perfection and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Whether for holidays, special occasions, or simply to satisfy a sweet tooth, this Thunder Thigh Pecan Pie is pure dessert bliss. Perfect keywords: pecan pie recipe, homemade pecan pie, Southern desserts, holiday pie recipe.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 170 grams Unsalted butter (cold)
- 10 grams Granulated sugar
- 1 teaspoon Salt
- 3 tablespoons Ice water
- 200 grams Pecans (halves)
- 200 grams Brown sugar
- 120 milliliters Light corn syrup
- 60 grams Unsalted butter (melted)
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 3 large Eggs
Instructions
In a mixing bowl, combine the flour, granulated sugar, and 1 teaspoon of salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix.
Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
Preheat the oven to 175°C (350°F). On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, trimming excess dough and crimping the edges.
Spread the pecans evenly over the bottom of the pie crust.
In a medium bowl, whisk together the brown sugar, light corn syrup, melted butter, vanilla extract, and 0.5 teaspoons of salt until smooth.
Add the eggs to the mixture one at a time, whisking well after each addition, until the filling is fully combined.
Pour the filling mixture over the pecans in the pie crust.
Bake the pie in the preheated oven for 50 minutes, or until the filling is set and the crust is golden brown. Check halfway through and cover the edges with foil if they are browning too quickly.
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Serve with whipped cream or vanilla ice cream for the ultimate indulgence.
Nutrition Facts
Calories |
5348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.2 g | 444% | |
| Saturated Fat | 136.0 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 517.7 g | 188% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 303.5 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 477 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
