Yields one amazing pie


For the pate brise (pie dough)

2 ½ cups Flour
1 tsp. Salt
1 tsp. Sugar
1C Butter, diced
¼  – ½ cup Ice Water

For the pie filling

½ cup butter, browned
3 eggs
1 cup brown sugar, packed
¼ cup corn syrup
¼ cup molasses
2 Tbsp honey
2 tsp vanilla
1/8 tsp cinnamon
1 ½ cup chopped pecans

*freeze all ingredients before starting.

Special Equipment

Food Processor
Rolling Pin
Pie Pan


For the pate brise (pie dough)

In a food processor, pulse frozen flour, salt and sugar to mix. Add frozen butter cubes and pulse to tiny pearls. Add ice water just until mixture can be squeezed with hand and holds together – mixture will not be evenly mixed. Dump out of food processor onto clean counter and lightly press together into a disc. Wrap in plastic and chill until ready to use.

For the pie filling

Mix all ingredients together in large bowl.

To bake

Preheat oven to 350F (or 325F convection). Roll out the pie dough and line the pie pan, freeze until very firm (this helps ensure that the crust shrinks less when baking). Partially bake the frozen pie shell before adding the filling – timing dependent on the thickness of the dough, but until just barely starting to turn golden, 10-15 min. Pour in the filling, then continue to bake until the center of the filling is JUST set (aka jiggles like jello when done).  Let cool completely before slicing.

thanks to Kristen Baggerly for sharing this recipe with us!

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