Known around the area as "Atlanta's Best-Kept Secret," 1KEPT Kitchen & Bar has a handful of must-try, Southern-inspired recipes from Chef Cary Ruf. So, as the beloved pecan season rolls around into the Georgia groves, it was natural that a rich, dense pecan pie was capturing foodies' hearts at 1KEPT. The restaurant bakes freshly harvested pecans into a luxurious caramel filling, and finishes the dish with Madagascar vanilla and sea salt ice cream.
“With this dish we wanted to create something that everyone in the South grew up with," says Chef Cary Ruf, "and maybe convert some of those who didn't.”
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1KEPT Pecan Pie Makes 8-10 slices on standard 9” glass pie pan, or 6-8 on standard 7" metal pan
- 3 eggs, beaten
- 1 1/4 cup sugar
- 1 1/4 cup light corn syrup
- 1 1/2 oz butter, melted
- 1 1/2 tsp vanilla extract
- 2 cups pecan halves (Valdosta pecans, if available)
Directions: Preheat oven to 300°F (or 325°F for metal pie pan). In a small sauce pan, melt butter. Beat eggs till smooth, add granulated sugar, light corn syrup, and vanilla extract, and whisk until incorporated. Once, incorporated whisk in butter, and continue to whisk for about 2-3 minutes.
Pour half of your liquid mixture into the pie dough, next evenly distribute pecan halves. Pour the rest of the liquid mixture in the shell and make sure pecans are evenly spread out. Place pie on medium shelf in oven and rotate 180° every 40 minutes till crust is dark golden and pie no longer waves when you shake it but has a slight wiggle in the center; approximately 1hour and 20 minutes (or if using metal pan 50-70 minutes).
Let the pie cool to room temp (about 2 hours) to set, and serve.
Chef's Notes: Two of the most important things in this recipe are the dough and making sure there is enough egg to make the filling soft and light. The dough must be properly rested, once when made, and once in the pie pan itself. Also make sure that all of the ingredients for the dough are very cold. A stand mixer will work best, but the butter can be incorporated with a fork or whisk.
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