Pecan pie
Pecan pie, a festive favourite, features a rich, buttery filling with crunchy pecans encased in a flaky crust. This recipe guides you in making it from scratch, ensuring a delightful dessert experience.
Cook time 65 min
Prep time 80 min
Ingredients:
2 cups all-purpose white wheat flour2 tbsp powdered sugar
1/2 cup butter
3 eggs
1 tbsp water
1 cup brown sugar
1/2 cup maple syrup
1 tsp vanilla extract
1 cup pecans
Pecan pie is a classic dessert, particularly popular during the holidays. Its rich, buttery filling, crunchy pecans, and flaky crust make it a favorite at many tables. This recipe will guide you through creating a delicious pecan pie from scratch.
Instructions:
2. Incorporate Butter: Add the 1/2 cup of cold, cubed butter. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.
3. Form Dough: Add 1 tbsp of cold water. Gently mix until the dough starts to come together. If the dough is too dry, add a little more water, a teaspoon at a time.
4. Chill Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
7. Prepare Pie Dish: Transfer the dough to the pie dish, gently pressing it to fit. Trim any excess dough from the edges.
9. Add Sweeteners: Add 1 cup of brown sugar, 1/2 cup of maple syrup, and 1 tsp of vanilla extract to the eggs. Whisk until well combined.
10. Incorporate Pecans: Fold in 1 cup of roughly chopped pecans.
12. Bake Pie: Place the pie on a baking sheet (to catch any spills) and bake in the preheated oven for 50-55 minutes, or until the filling is set and the crust is golden brown.
13. Cool the Pie: Allow the pie to cool completely on a wire rack before serving.
Congratulations! You’ve made a delightful pecan pie that is sure to impress your family and friends. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Enjoy this classic dessert any time of the year!
Pecan pie FAQ:
Bake the pecan pie in a preheated oven at 350°F (175°C) for 50-55 minutes. The pie is done when the filling is set and the crust is golden brown.
The pecan pie is considered done when the filling is slightly puffed and jiggles only slightly in the center. A toothpick inserted should come out clean, indicating that it is set.
Store leftover pecan pie in the refrigerator, covered or in an airtight container, for up to 4 days. For longer storage, you can freeze it for up to 3 months. Thaw in the refrigerator before serving.
Yes, you can substitute maple syrup with corn syrup or a mix of brown sugar and water (1 cup sugar + 1/3 cup water). This will alter the flavor slightly, but it will still work as a sweetener.
A 9-inch pie dish is ideal for this pecan pie recipe. A glass or metal pie dish will both work, though cooking times may vary slightly based on the material.
Tips:
- Make sure your butter is cold when you start making the crust; this helps create a flaky texture.
- To prevent the crust from becoming soggy, consider blind baking it for 10-12 minutes before adding the filling.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- Toast the pecans lightly beforehand to enhance their natural flavor and add a bit of extra crunch.
- Keep an eye on the pie while it bakes and cover the crust edges with foil if they begin to brown too quickly.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Nutrition per serving
6 ServingsCalories 630kcal
Protein 10g
Carbohydrates 80g
Fiber 3.17g
Sugar 44g
Fat 33g
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