Pecan pie

Among the many favourite desserts of mine there is pecan pie. I grew fond of pecans while in Canada, where I would often grab a Maple Pecan Danish with my coffee at Tim Hortons (ah memories). I later learned to make pecan pie from scratch, and although pecans are not always easy to find (and also not very cheap) in Europe, from time to time I like to buy some and enjoy a nice slice of pecan pie.

I have at times substituted half of the pecans with walnuts and the pie was also really delicious. The problem is that walnuts are as expensive as pecans in Sweden, so the substitution is not so very convenient in the end.pecan pie recipeTo make pecan pie you need a shortcrust base like the one needed for savoury pies. I usually make the same pâte brisée I have already blogged about here. The only difference is that, being a sweet crust, for pecan pie it requires a little bit more sugar and less salt. I usually make a larger amount and freeze half of it for another time, so these are the proportions for two pies:

  • 350 g flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 220 g margarine
  • 1/2 glass of cold water

The procedure is explained in the blog post linked above. Wrapped in cling film this pie crust can be stored in the freezer for several months. When needed, just take it out of the freezer and defrost it overnight in the fridge. Which is what I did to make this pecan pie.pecan pie recipePecan pie filling:

  • 200 g brown sugar
  • 160 ml light syrup
  • 2 tbsp bourbon whiskey
  • 60 g unsalted butter
  • 3 eggs
  • 1/4 cup cream
  • pinch of salt
  • 2 cups of pecans

This recipe is an adaptation from Joy of Baking. Preheat the oven to 180°C. In a small pot, combine sugar, syrup, butter and whiskey (I used Jack Daniel’s) and cook this mixture on medium to high heat, stirring continuously until the butter has melted and the mixture reaches boiling temperature. Remove from heat and let cool until lukewarm.pecan pie recipeIn the meantime, chop the pecans, saving a dozen of the best looking ones that will be added whole to the pie. I have been lazy sometimes and minced the pecans in the food processor, but the outcome was too small and I like it better when the nuts are not entirely crushed into a meal. So for the best results pecans should be coarsely chopped with a knife. No need to rush it, as the syrup mixture takes some time to cool down. After that, crack the eggs in a bowl and mix them with an electric mixer for about three minutes. Add the salt and the syrup mix and keep mixing. Lastly, mix in the cream. Set the mixer aside and fold the chopped pecans into the mixture. Pour it onto the shortcrust base – remember to prick it with a fork to prevent it from growing when baking and store it in the fridge until everything else is ready to be poured onto it. As a finishing touch place some whole pecans here and there for decoration. Bake for 45-50 minutes at 180°C. If the shortcrust has browned quite a lot after the first 30 minutes, switch the oven settings so that the heat only comes from below for the last part of the baking.pecan pie recipepecan pie recipeThis pie will rise a little as it bakes, only to level back when taken out of the oven. It is ready when the filling is set, and it will harden even more as it cools. Although it’s best served with a side of whipped cream, I really like it as it is, with just a cup of black coffee to balance its sweetness.

6 thoughts on “Pecan pie

    1. Thanks!! It’s been a while since I got some time to devote to staged cake pictures, and I was happy to have the time to take nice photos of this cake, it really deserved it 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *