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less sweet pecan pie
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Less Sweet Pecan Pie

Sour cream and less sugar make for a not-too-sweet pecan pie. This recipe works best in a shallow pie dish such as a 9 inch aluminum kind or shallow metal.
Course Dessert
Cuisine Southern
Keyword pecan pie
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Servings 8
Cost 5

Ingredients

  • 1 cup all-purpose flour 140
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold 85 grams
  • ¼ cup sour cream 60 grams
  • Filling
  • 1 ⅔ cups pecan halves
  • 3 large eggs room temperature
  • ½ cup sugar
  • 1 cup dark corn syrup
  • ¼ cup sour cream room temperature
  • 2 tablespoons butter melted
  • ¼ teaspoon salt
  • 1 ¾ teaspoons vanilla extract

Instructions

  • Pulse the flour, sugar and salt together in a food processor to mix. Add chunks of butter and pulse until coarse. Add sour cream and pulse until mixed. It will still look crumbly, but it will be moist.
  • Turn mixture out onto a pastry mat and knead it all together with your hands. It should go from a powdery looking mixture to a firm mass. Using a bench scraper, scoop it up and wrap it in plastic. Chill for about an hour (this helps relax the gluten).
  • Remove dough from the refrigerator and let it stand for about 10 minutes so that it's not so stiff. On a floured surface, roll the dough into a circle big enough to cover a 9 inch pie pan. Line the pan with the dough and put the lined pan in the freezer until ready to use.
  • Preheat the oven to 400 degrees. Lay the pecan halves on a rimmed baking sheet and toast for about 7 minutes or just until they are aromatic.
  • Whisk the eggs, sugar and corn syrup together in a bowl, then whisk in the sour cream, melted butter, vanilla and salt. Add toasted pecan halves.
  • Pour mixture into the pie shell and set on a baking sheet.
  • Bake at 400 for 10 minutes, then reduce heat to 350 and bake for 35 minutes or until filling appears set. Cover the pie loosely with a sheet of foil during the last 15 minutes of baking to prevent the crust from getting too brown.
  • Let the pie cool completely, then chill for a few hours. Bring back to room temperature and serve. Alternatively, you can skip chilling, but the pie will be softer. You can also freeze the pie, then bring it back to room temperature before serving.