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Perfect pecan pie

Time 1 hour
Yields Serves 8
Perfect pecan pie
(Glenn Koenig / Los Angeles Times)
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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

1

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.

2

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

1

Heat the oven to 350 degrees.

2

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.

3

Pour the filling into the prepared crust. Sprinkle the chopped pecans over the filling and place on the center rack of the oven.

4

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.

Adapted from Theo Stephan.