If Engineers Wrote Recipes

Classic Pecan Pie Recipe Instructions
The preparation time for this recipe is approximately twenty minutes, no more than thirty minutes. The baking time for this recipe is approximately fifty to sixty minutes, variable by oven type, altitude, and ambient temperature. The finished pecan pie shall yield a single nine-inch diameter pie which should be sliced evenly into eight individual small slices or six individual large slices.

Step 1: Prepare the Crust of the Pie
In a large bowl that is a minimum of 4 quarts in measured volume, whisk 150 grams of all-purpose flour, one-half teaspoon of salt, and one teaspoon of sugar together in a clockwise fashion with a stainless steel or similar whisking tool. Cut in ½ cup (1 stick, 115g) cold unsalted butter, dicing the existing butter using a pastry cutter or fork until the mixture resembles coarse crumbs for the recipe. Gradually add three to four tablespoons of ice-cold water, one tablespoon at a time, mixing until the existing dough comes together for the recipe. Form the existing dough into a disc measuring approximately eight to ten inches in diameter, wrap existing dough in plastic wrap, and chill in the refrigerator for no less than thirty minutes. On an all-purpose floured surface such as a wooden cutting board or clean countertop surface, roll out the existing dough into a 12-inch circle. Transfer the already prepared dough to an existing 9-inch pie dish, trim the edge of the dough from around the edge of the pie dish, and crimp or flute the edges as desired. Chill the prepared pie dough in the existing refrigerator while preparing the filling for the recipe.

Step 2: Make the Filling of the Pie
In a large bowl that is a minimum of 4 quarts in measured volume, whisk together one cup of light corn syrup, one cup packed light brown sugar, three large eggs, 115 grams unsalted butter, melted and cooled, one teaspoon vanilla extract, and one-half teaspoon salt. Whisk all existing measured ingredients until the prepared mixture is smooth in appearance and well combined. For the recipe, stir in one and a half cups of already prepared existing pecan halves, reserving approximately one-quarter cup of existing pecan halves for decorating if desired.

Step 3: Assemble and Bake the Pie
Pour the prepared and existing filling from step two into the prepared and chilled pie crust from step one, arranging the reserved one-quarter cup of pecan halves on top of the existing filling for decoration. Place the existing pie on the center rack of the oven and bake existing pie at 350°F (175°C) for fifty-sixty minutes, or until the center is just set and slightly jiggles when lightly shaken. If the pie edges start to brown too early in the baking phase, cover the edges with foil or a pre-bought aluminum pie shield in order to protect the crust from burning. Remove the existing pie from the baking oven and let the existing pie cool completely at room temperature, which should take no less than two hours and no more than three hours.

Serving Tips
Serve the existing slices of pecan pie, which are cut into even one-eighth slices, with a dollop of whipped cream or a scoop of vanilla ice cream, scooped with an existing scooper. Drizzle the existing one-eighth slice of pecan pie with approximately one-half tablespoon of salted caramel sauce for extra indulgence.