Jack’s Famous Pecan Pie Recipe
While Central Texas BBQ is the main event at Jack’s BBQ, we also have been touted by many as having the best Pecan Pie west of the Rockies. There’s no better way to finish off your meal than with a heaping helping of our pie – especially if it’s a la mode with salted caramel ice cream. Delicious!
The recipe we use at Jack’s BBQ was taken from an from an award winner at the 1996 Texas State Fair. One of our former cooks brought in his Grandmother’s old recipe on a sheet of yellow legal paper and we’ve been using it ever since!
As with any pie, a good amount of the final product is influenced by the crust. Too short and it’s mealy and falling apart. Too much water and it becomes chewy and unappealing. We create the perfect balance in our crust to give our Pecan Pie filling the vessel it deserves.
Ingredients (makes 2 shells)
- 280g All-purpose Flour
- 80g Crisco (add first)
- 80g Butter
- 9g Sugar
- 6g Salt
- 18g Apple Cider Vinegar
- 40g Water
- Mix all dry ingredients with a whisk and then combine with butter and Crisco using your hands until the mixture takes on a mealy consistency
- Mix in apple cider vinegar and water until just incorporated taking care to not overmix the dough
- Form dough into two equal discs and let sit in fridge for 2 hours to allow gluten to develop
- To form the pie crust, roll out each disc on a cool surface to ensure the butter doesn’t melt
- Make sure you break the butter down but only to the point where you can still see visible chunks in crust
- Lip the dough back from the edge of the shell
- Throw the crust back over edge and pull under to create a triangular shaped crust at edge – then trim the excess crust from the edge of the pan
- Crimp with thumb, forefinger and knuckle on top of pie tin
- Shells can rest in the refrigerator or be frozen for up to 1 month in advance for future use
Making the ‘Goo’
We think everyone will agree that the Pecan Pie filling or ‘goo’, as well call it, is what makes or breaks a good pie. We go for a bit of a thinner consistency when making our goo so as to make sure it’s not too dense or chewy.
- 518g Light Brown Sugar
- 350g Light Corn Syrup
- 350g White Sugar
- 1/4 c Whole Milk
- 4 Eggs
- 1 tsp Salt
- 1/4 tsp Vanilla Extract
- 1/4 c All Purpose Flour
- 3 sticks Butter (3/4#)
- Combine brown sugar, corn syrup, butter, white sugar, vanilla extract and milk in a pot – bring to a simmer
- Add flour and whisk until thickened
- Whisk eggs separately until scrambled
- Slowly temper the scrambled egg mixture by adding a small amount of the sugar mixture and whisk
- Add egg/sugar mixture into the rest of the sugar mixture and stir
- Remove to room temperature pan and let cool for at least 1 hour
Filling the Pie
Ensure you are working in a cool room when filling each pie
- Add 1c of pecans under the goo
- Add 10-12oz of goo into pie shell using an ice cream scoop
- Arrange an additional 1/2c of pecans on top of the goo
When making our goo, we also want to make sure flour hasn’t been completely cooked out of it or it will become like a brittle which is not good. When cooking the goo, look for nice hazel-nutty, smell to emanate from the pan. Once you are there – you’ve got it made!
Cook and Serve
Now that all the hard work has been done, pre-heat your oven to 300 degrees. Once the oven has come to temperature, cook the Pecan Pie for 20 minutes and then rotate 180 degrees to cook for an additional 18 minutes. Let the pie cool for 20-30 minutes on a rack and then serve ‘au naturale‘ or a la mode with vanilla or salted caramel ice cream just like we do here at Jack’s BBQ. And enjoy!