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Pecan Pie with Buttery Fresh Flour Crust

Pecan Pie with a Buttery Crust made from Homemade Flour

The crust of this Pecan Pie is made from homemade flour milled out of whole grains. Though it's a delightfully sweet treat, the healthy pie crust offers nutrient dense nourishment. (Recipe yields two pies.)
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Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 12 people
Calories 739 kcal

Ingredients
  

Pie Crust

  • 2½ cups Soft white wheat flour (plus extra for rolling out)
  • 1 tsp Salt
  • 1½ sticks Unsalted Butter, cold
  • 7 tbsp Water, cold

Pie Filling

  • 1½ cups Honey Granules or white sugar
  • 6 tbsp Unsalted Butter, melted
  • 5 Eggs
  • ½ tsp Vanilla Bean Paste or Extract
  • ½ tsp Salt
  • 1½ cups Corn syrup
  • 2½ cups Pecans, halved

Instructions
 

Pie Crust Dough

  • Whisk the flour and salt together in a heavy glass bowl. Incorporate the cold butter into the flour & salt using a pastry blender, two knives, or your hands. Then add the cold water and mix thoroughly using a silicone spatula or wooden spoon.
    2½ cups Soft white wheat flour, 1 tsp Salt, 7 tbsp Water, cold, 1½ sticks Unsalted Butter, cold
  • Place the pie crust dough in the fridge or freezer so it will chill while you prepare the pie filling.

Pie Filling

  • Preheat the oven to 325° F.
  • In a stand mixer or large bowl with an electric mixer, blend the honey granules and butter until creamy.
    1½ cups Honey Granules or white sugar, 6 tbsp Unsalted Butter, melted
  • Add the eggs one at a time, mixing well between each addition.
    5 Eggs
  • Next add the vanilla, salt, corn syrup, and pecans. Mixing constantly so that everything is blended well.
    ½ tsp Vanilla Bean Paste or Extract, ½ tsp Salt, 1½ cups Corn syrup, 2½ cups Pecans, halved

Build Pies

  • Grease two pie pans.
  • Remove the pie crust dough from the fridge and separate into two equal portions. Using your *clean* hands, mold into balls.
  • Using a rolling pin, roll out dough individually on a lightly floured surface and place in greased pie pan. Repeat to build the other crust.
  • Pour the filling into each pie crust, alternating as you pour so that the pecans are distributed evenly.
  • Carefully place pies in oven and bake approximately 1 hour or until a knife inserted comes out clean.
  • Serve warm, room temperature, or chilled. Store in the fridge for up to 1 week. Freeze a whole pie in a freezer bag and thaw for a special treat!*

Video

Notes

*During the holidays, I prepare a double batch (4 pies) so I have plenty to pull out and thaw when we have guests. 

Nutrition

Calories: 739kcalCarbohydrates: 97gProtein: 11gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 114mgSodium: 348mgPotassium: 123mgFiber: 9gSugar: 59gVitamin A: 638IUVitamin C: 1mgCalcium: 39mgIron: 3mg
Keyword dessert, fresh ground flour, fresh milled, fresh milled flour, fresh milled wheat, healthy flour, home ground flour, homemade flour, pecan, pecan pie, southern, southern dessert, whole grain flour, whole grains
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