Off Skillet Empire: Pecan Pi

As some of you know, I'm an engineer. So why would I not take the opportunity to bake...pi? This is my first time making this, and the pi dish requires more dough than a regular pie dish, so I've adjusted the recipe accordingly.

First off, the dish: Pi Pie Dish


-2 1/2 cups all purpose flour
-4 tsp sugar
-1 1/2 sticks butter, diced into small cubes
-1/4 tsp salt
-2 eggs, beaten
-5 tbsp (5/8 stick) butter
-1 cup light brown sugar
-1/2 tsp salt
-3/4 cup light corn syrup
-2 cups chopped pecans
-3 eggs, beaten
-2 tbsp bourbon (or more if you want to taste it)
-2 tsp vanilla extract

Sift the flour into a large bowl, and mix with salt and sugar.


Dice the butter, and keep it from melting.


Mix the butter into the dough by hand. Lightly flour a large serving plate and spread out. Cool in refrigerator for 30 minutes.

Rearrange oven racks to the center and level below that. Preheat oven to 400°F.

Spread out some saran wrap across the counter and sprinkle a little flour on it. Remove the dough from the refrigerator, cut a section with a butter knife, place on the counter, and roll until about 1/8" thick. Place in the pan and repeat, and let the edges hang over the pan a little. Press edges with a fork if desired. (I ran out of dough here, hence increasing the quantities in the dough ingredients above.)


Wrap the crust with saran wrap, making sure to press firmly against the dish (but don't pinch the dough). Bake on center rack for 20 minutes, remove foil, lower heat to 350°F, and bake for another 8 to 10 minutes.


Remove the crust, recover with foil, and keep warm. Keep oven on at 350°F.

In a large bowl, mix the brown sugar, salt, and corn syrup together. Add to a medium saucepan and bring to a boil for 1 minute, while continuously stirring. Remove from heat and add in bourbon, vanilla, and pecans. Let cool for a couple of minutes and add in the beaten eggs, and stir until well-blended.


Now add in the mixture.


Place on a cookie sheet, and bake on the lower rack, uncovered, for approximately 40 minutes. Periodically check the crust to make sure it's not getting too dark. After about 30 minutes, replace the foil, until finished cooking.

Remove, let cool, and serve. Enjoy! (Next one will look better, I promise.)


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