Our rendition of pecan pie features everything you love about the Southern classic: the deep flavor of roasted pecans, a gooey filling, and just enough sticky-sweetness enveloped in a buttery, flaky crust. Pecans are a top tree-nut source of antioxidants, and they contain the largest variety of vitamins and minerals, including vitamins A and E, B vitamins, magnesium, and potassium. Toasting the pecans before adding them to the filling intensifies their flavor, lending notes of caramel and earthiness. A combination of butter and shortening in the crust is ideal—butter for its richness and shortening to create a flaky texture.
How to Make It
Prepare the crust: Combine two-thirds of the flour with the sugar, milk powder, salt, and baking powder in a food processor. Pulse twice to mix. Add shortening and cold butter; pulse until dough begins to clump, about 20 pulses. Add remaining flour; pulse 5 times. Place in a bowl. Add up to 4 tablespoons ice-cold water, 1 tablespoon at a time, mixing with a rubber spatula until combined. Turn out on a floured surface; shape into a flattened disk; wrap in plastic wrap. Chill 2 hours.
Unwrap dough; transfer to a floured surface. Let stand 10 minutes. Roll to a 10- to 11-inch circle; fit into a 9-inch glass or ceramic pie plate. Fold edges under, and crimp. Chill until ready to fill.
Preheat oven to 350°F.
Prepare the filling: Spread pecans on a baking sheet; toast at 350°F until fragrant, 8 to 10 minutes. Pulse dates in a food processor until finely chopped. Set aside.
Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently.
Combine corn syrup, vanilla, and salt in a bowl. Whisk in eggs, and gradually whisk in browned butter until smooth.
Spread dates in crust; sprinkle pecans evenly over top. Pour in egg mixture. Bake at 350°F for 40 minutes or until filling is set around the edges. Loosely cover with foil; bake 10 minutes. Cool 30 minutes.
