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pecan pie recipe

Pecan Pie

American as
Prep Time 45 mins
Cook Time 1 hr
Course Dessert
Cuisine American

Ingredients
  

Crust

  • 200 g flour 1 1/2 cups
  • 150 g unsalted butter (cold)
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tbsp apple cider vinegar (optional - it makes the crust more flakey)
  • 5 tbsp cold water

Filling

  • 100 g unsalted butter
  • 250 g brown sugar
  • 250 g maple syrup
  • 1 tsp vanilla extract
  • 1 tsp bourbon (optional - but highly recommended)
  • 3 eggs
  • 200 g pecan halves

Instructions
 

Crust

  • Preheat oven to 180*C
  • Pulse flour and butter in a food processor until you have a coarse clumpy meal
  • Separately scramble the egg with a fork and add to the flour/butter mixture, pulse a few times
  • Add water, salt and vinegar and mix together until a dough forms
  • Refrigerate for 15 minutes
  • Flatten dough with a rolling pin on a floured surface, transfer to pie mold and press the dough around the pan pinching and tucking the dough to make a clean edge
  • Cover crust with baking paper and fill with pie weights
  • Bake for 20 minutes

Filling

  • Melt butter over medium heat
  • Add brown sugar, whisking until smooth
  • Remove from heat and let it cool slightly
  • Add maple syrup, vanilla essence and bourbon, mix until combined
  • Beat eggs in a bowl and slowly add the maple mixture (be careful not to cook the eggs)
  • Arrange pecans over pie base, forming concentric circles
  • Pour over maple mixture, the nuts will float to the top
  • Bake for 50 min to 1 hour or until filling is browned and firm to the touch
  • Cool in pan to room temperature. Serve with whipped cream and/or vanilla ice-cream
Keyword autumn, dessert, maple syrup, pecan, pie