Perfect pecan pie
Some might say a pie crust made without butter is culinary sacrilege. There’s a different weight, a different crumb with olive oil. You think it’s going to be heavier, but it’s lighter. It adds a spark, a freshness ... but at the same time it’s extremely subtle.
From the story: Olive oil 101
Olive oil crust
In a large bowl, whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Stir the liquids into the dry ingredients until the mixture is crumbly (as with a graham cracker crust). The mixture should clump when pressed between your fingers; if it is a bit dry, add a little more olive oil 1 teaspoon at a time.
Pour the crumbly mixture into a 9-inch pie plate and, working from the center of the plate, press the mixture evenly over the plate to form a crust.
Pecan pie assembly
Heat the oven to 350 degrees.
In a large bowl, beat together the eggs and sugar. Beat in the salt, then the olive oil and maple syrup until evenly combined to form the filling.
Pour the filling into the prepared crust. Sprinkle the chopped pecans over the filling and place on the center rack of the oven.
Bake the pie until the filling is set (it should barely jiggle when tapped), about 40 minutes. Remove the pie to a rack to cool to room temperature before serving.
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