The Houstonian’s Pecan Pie
The Houstonian's Pecan Pie
Find this famous Pecan Pie from longtime Pastry Chef Catherine Rodriguez at both Olivette and The Manor House on The Houstonian property! Made with a homemade buttery flaky crust, real maple syrup, bourbon and Texas pecans.
For the Flaky Dough:
Cut butter into flour and salt with paddle attachment.
As soon as butter is cut into small pieces, the size of small peas, add water.
Mix dough until it comes together. Do not over mix.
Chill in refrigerator for 1½ hours.
Roll dough out to 1/8” thickness.
Form dough into 9” pie pan.
Line pie shell with parchment and use pie weights to weight the shell down.
Bake at 350° until golden brown.
For the Pecan Pie Filling:
Heat up sugar, maple syrup, bourbon, butter and salt stirring occasionally.
After butter has melted, boil for 1 minute.
Add vanilla and temper eggs with mixture.
Place 4 cups of pecan halves at the bottom of tart shell.
Fill pie filling to top of shell.
Bake at 325˚F until pie is set and slightly souffled.