Deep-Dish Muirhead Pecan Pumpkin Butter Pie
For the pastry:
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 2 Tbs. sugar
- 8 Tbs. (1 stick) cold unsalted butter, cut into
- 3 to 4 Tbs. ice water
For the filling:
- 4 eggs
- 2 cups (about 1 1/3 jars) Muirhead pecan
- 2 cups evaporated milk
Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 400°F. (The pie dish will be placed on the cookie sheet, which will help the bottom of the crust to brown.)
Let the chilled dough stand at room temperature for 5 minutes. Roll out the dough into a 12-inch round about 3/16 inch thick. Brush off the excess flour. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Cover with plastic wrap and freeze for 15 minutes.
Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the cookie sheet in the oven and bake for 15 minutes. Carefully remove the parchment and weights and continue baking until the crust is light golden brown, 5 to 10 minutes more. Transfer the pan to a wire rack and let cool for 15 minutes before filling the pie shell.
Reduce the oven temperature to 325°F.
To make the filling, in a large bowl, gently whisk the eggs. Add the pecan pumpkin butter and evaporated milk and whisk until well combined. Pour the filling into the prebaked pie shell and bake until the center of the pie is set, 1 1/4 to 1 1/2 hours. If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate until ready to serve.