How Professional Chefs Make Holiday Desserts (Pies, Tarts, and More) | America's Test Kitchen

corn syrup

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup adds a unique flavor while being a more natural sweetener.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts and almonds can provide similar crunch and flavor.

Grate 2 tablespoons of unsalted butter and freeze it.

Cut the rest of the stick of butter into 1/2 inch pieces.

In a food processor, combine 3 3/4 ounces of all-purpose flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt.

Process until combined, then add the cubed butter and process until it forms a smooth paste.

Sprinkle 2 1/2 ounces of all-purpose flour over the paste and pulse for 4-5 times until no pieces are larger than an inch.

Transfer the dough to a bowl and add the frozen grated butter, tossing briefly to distribute.

Add 2 tablespoons of ice water and toss to combine, then add 2 more tablespoons of ice water to bring the dough together.

Wrap the dough in plastic wrap and shape it into a round, then refrigerate for at least 2 hours.

Roll out the dough on a floured surface into a 12-inch circle for a 9-inch pie plate.

Crimp the edges of the pie crust and refrigerate for 30 minutes.

In a saucepan, combine 1 cup of light brown sugar, 1 cup of maple syrup, and 1/2 cup of heavy cream, and heat until the sugar dissolves.

Whisk in 4 tablespoons of butter and 1/2 teaspoon of table salt.

Add 6 egg yolks to the mixture to create a custard.

Sprinkle 1 1/2 cups of coarsely chopped pecans into the bottom of the pie crust.

Pour the custard mixture over the pecans.

Bake in an oven preheated to 450°F, then immediately reduce to 325°F for 45-60 minutes until the filling jiggles slightly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens