Editor and Publisher Sarah Wood of Edible Monterey Bay in California describes Chef John Cox as “a rock star chef and one of our very best writers.” Family recipes are a big inspiration for Chef Cox’s restaurant The Bear & Star in Los Olivos, California (thebearandstar.com). This recipe for pecan pie is a variation of Sous Chef Trent Shank’s family recipe. As a side note: Both Chef Cox and Sous Chef Shank were born in Dallas and Shank did his internship at River Oaks Country Club in Houston!
Ingredients
- 12 tablespoons unsalted butter
- 1½ cups packed brown sugar
- ½ teaspoon salt
- ¼ cup molasses
- 1½ cups corn syrup
- 1 tablespoon vanilla extract
- 1⁄3 cup bourbon
- 4 eggs
- 4 cups pecans
- 2 par-baked pie shells (see below)
- 4 cups all-purpose flour
- 1 tablespoon kosher salt
- 2 cups diced unsalted butter (cold)
- ½ cup cold water
Preparation
Over a double boiler, whisk together butter, brown sugar, salt, molasses, corn syrup, vanilla and bourbon until the butter is melted. Whisk in eggs and continue to cook over the double boiler for 10 minutes.
Place 2 cups of pecans in each blind-baked pie shell. Divide the filling evenly between the 2 pie shells, pouring it carefully over the pecans.
Bake at 300° for 45 minutes to 1 hour, or until set.
Pie Dough
Makes 3 (9-inch) pie shells
Combine the flour and salt.
Rub the cold butter into the flour with your hands until the pieces of butter are peasized.
Stream in the cold water until the dough just comes together. Divide into 3 equal portions and wrap each one with plastic wrap. Chill for at least 2 hours. Roll on a lightly floured surface and place in ungreased pie tins.
Par-bake the pie shells as follows: Use a fork to dock the dough. Place a piece of parchment paper on the dough and fill with baking beans.
Bake at 350° for 10 minutes. Remove the parchment paper and baking beans. Press the center dough down with a fork (if needed). Bake for another 10 minutes.
Cool and keep until ready.
