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Eat & Drink

Make Bouchon Bakery’s pecan pie this Thanksgiving

By Posted on
  • 2 sticks butter, diced and cold

    1 cup flour

    1 tsp. salt

    1/2 cup water (cold)

    ” data-id=”111129701″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/21354_image.jpg” class=”wp-image-1.11129701″/>

    Photo Credit: GEORGIA KRAL
  • In a mixer with paddle attachment, combine and mix flour and salt.
    Photo Credit: GEORGIA KRAL
  • Pro tip from Chef Ali: Don’t over mix the butter. You want the butter chunks to be pea sized, not fully incorporated. When the dough cooks the butter melts and releases steam, which gives the crust its flakiness.” data-id=”111129736″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/21358_image.jpg” class=”wp-image-1.11129736″/>
    Photo Credit: GEORGIA KRAL
  • This is what the dough should look like after combining the butter. See the pea-sized chunks?
    Photo Credit: GEORGIA KRAL
  • Add water, a little at a time, until combined. It should be flaky, not ball shaped.
    Photo Credit: GEORGIA KRAL
  • After adding water, the dough should look like this. You should be able to squeeze the pieces off the paddle and they come together. If not, add a tiny bit more water.
    Photo Credit: GEORGIA KRAL
  • Using spatula, move dough to counter and shape into a round. Wrap in plastic wrap and chill in refrigerator for at least one hour.
    Photo Credit: GEORGIA KRAL
  • Flour your surface liberally and keep extra flour close by. Pro tip: After a couple of rolls, rotate the dough a 1/4 turn, roll again and rotate again. This stretches the gluten in the flour in each direction proportionally. If you only roll in one or two directions, the gluten will not be evenly distributed. Roll the dough until it’s about an inch bigger than the ring or pie dish you will be using.” data-id=”111133743″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/16711_image.jpg” class=”wp-image-1.11133743″/>
    Photo Credit: GEORGIA KRAL
  • Bouchon makes their pie in a tart ring, but you can use a pie dish at home too. Crust thickness is also flexible, just adjust the baking time if you want it thicker or thinner. If using a ring, position it on the dough and cut about an inch around it. If the dough is warm to the touch (it will be warm if you took some time to roll it out), put it on a tray lined with parchment paper and put back in fridge until it has cooled.
    Photo Credit: GEORGIA KRAL
  • Quickly and smoothly, move your rolled out dough into the ring or pie dish. Tuck the sides in and don't stretch the dough.
    Photo Credit: GEORGIA KRAL
  • Use your fingers or a round cup or even an aerosol can to bring the dough tightly up against the sides of the ring or dish.
    Photo Credit: GEORGIA KRAL
  • Cut the edge of the dough at an angle so it doesn't shrink into the ring or pie dish. A tiny bit of dough hanging over is ok.
    Photo Credit: GEORGIA KRAL
  • Pro tip: Chef Ali swears by beans over weights. They more evenly distribute weight, and can be used over and over again. Bake crust at 350 degrees for approximately 35 minutes or until lightly golden. ” data-id=”111133866″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/16715_image.jpg” class=”wp-image-1.11133866″/>
    Photo Credit: GEORGIA KRAL
  • *All ingredients should be at room temperature*

    1/2 cup light brown sugar

    1 cup maple syrup

    1/2 teaspoon salt

    1 tablespoon molasses

    1/3 cup cream

    1/4 cup egg yolks

    1/4 stick butter

    4 teaspoons bourbon

    1/3 cup pecan halves

    1/4 cup pecan pieces, toasted

    ” data-id=”111133892″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/21361_image.jpg” class=”wp-image-1.11133892″/>

    Photo Credit: GEORGIA KRAL
  • In a large bowl, whisk together brown sugar, maple syrup, salt and molasses.
    Photo Credit: GEORGIA KRAL
  • Whisk in cream.
    Photo Credit: GEORGIA KRAL
  • Whisk in egg yolks. Be careful to not over beat.
    Photo Credit: GEORGIA KRAL
  • Whisk in melted butter and bourbon. (Note: bourbon can be left out, but it's not recommended.)
    Photo Credit: GEORGIA KRAL
  • This extra step is not completely necessary, but Chef Ali recommends it. By passing the filling through a strainer you will ensure any tiny chunks won't make it into the pie. Consistency is everything.
    Photo Credit: GEORGIA KRAL
  • Remove the shell from the oven. (If using ring, leave it.) First scatter pecan pieces into shell, followed by pecan halves. You want the whole pecans on top.
    Photo Credit: GEORGIA KRAL
  • Pro tip: use a measuring cup to make pouring easy.” data-id=”111133950″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/21365_image.jpg” class=”wp-image-1.11133950″/>
    Photo Credit: GEORGIA KRAL
  • Bake the filled shell at 275 degrees for 45-55 minutes, or until the center no longer jiggles. Remove ring after baking (and once it has cooled).
    Photo Credit: GEORGIA KRAL
  • The finished product. Bouchon Bakery serves its pecan pie with a dollop of maple syrup whipped cream.
    Photo Credit: GEORGIA KRAL

There’s a lot of talk around Thanksgiving about the turkey, and while we admit it’s important to do the bird right, we are partial to dessert. Pie, specifically.

Bouchon Bakery’s pecan pie stands out in a field of contenders thanks to its simplicity and depth of flavor. And we have the recipe from Bouchon Bakery director Alessandra Altieri.

Make this dessert for Turkey Day and all your friends and family will be, well, as happy as pie.

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