Pecan Pie

By Naperville Magazine
November 2017 View more Recipe

Pie Crust
¾ cup flour
1 stick butter
4 tablespoons cold water

Cube cold butter and gently mix into flour, making sure not to over mix. Gradually add cold water and mix until dough comes together. Allow to chill.

Roll out dough on floured surface and transfer to a 9-inch pie pan. Bake crust at 375 degrees using pie weights until crust is fully cooked and golden brown.

Filling
1 cup corn syrup
3 tablespoons maple syrup
¾ cup brown sugar
2 teaspoons vanilla extract
½ teaspoon salt
3 eggs, whole
2 eggs, yolks only
3 tablespoons butter, melted
1 cup whole pecans

Combine corn syrup, maple syrup, brown sugar, vanilla, and salt. Mix until smooth.

In a separate bowl, combine whole eggs and yolks and whisk over a double boiler until egg mixture reaches 90 degrees. Gradually whisk in melted butter. Allow to cool.

Temper egg mixture into sugar syrup mixture. Whisk until smooth. Place pecans in cooked pie shell and pour mixture over pecans.

Bake in a 350 degree oven for 30 to 40 minutes, or until the mixture is no longer loose.

This recipe from CityGate Grille Head Chef Adam Tanner is available on its dessert menu, as well as the seasonal pre-fixe menu, throughout the fall.