I’m posting the recipe early so you can manage to bake it today if needed! The filling is based on the @hummingbirdbme with a couple of tweaks. The pastry crust is from the book #agoodbake by Melissa Weller.
(Thank you Raja @lesmauvaisgarcons for your help)
Delicious Dark and Smokey Pecan Pie
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
I’m posting the recipe early so you can manage to bake it today if needed! The filling is based on the @hummingbirdbme with a couple of tweaks. The pastry crust is from the book #agoodbake by Melissa Weller. The most important photo is the second one as you can see exactly how big the butter chunks are supposed to look like.
(Thank you Raja @lesmauvaisgarcons for your help)
Ingredients
Short crust pastry (pâté brisée)
- 170 grs unsalted butter
- 150 grs all purpose flour
- 75 grs whole-wheat flour
- 1.5 tbsp sugar
- 3/4 tspn salt
- 1/2 cup ice cold water
Filling
- 300 grs pecans, toasted, (About 250 grs chopped and 50 grs halves for decorating)
- 200 grs caster sugar
- 200 ml dark corn syrup
- 50 ml molasses
- 1/2 tsp salt
- 3 eggs
- 60 grs unsalted butter
- 1 tspn vanilla extract
Method
- 1)
For a 23-25cm pie tin.
- 2)
Butter the tin and keep aside.
- 3)
Place the butter, cut into small cubes, on a plate in the freezer for about 10min.
- 4)
Place the water in the freezer at the same time.Combine the dry ingredients in the bowl of a stand mixer fitted with the *paddle* attachment.
- 5)
Add the cold butter and beat them together on low speed for 1- 2 minutes and the mix looks like coarse crumbs and you have pea sized chunks of butter. If some pieces look too big, flatten them gently with your fingers.
- 6)
Add the water in one go and mix for another 1-2 minutes until the dough starts to get together. You don’t want it to be smooth and perfectly together.
- 7)
Dump the dough onto a big puces of cling film, pressing together into a flat disc shape and cover tightly.
- 8)
Keep on the fridge for at least 2 hours and up to 2 days.
- 9)
Can also be frozen for up to 1 month but make sure to double wrap in cling then wrap in aluminum foil.
- 10)
When ready to use, take it out of the fridge and roll it either in a floured surface or between 2 parchment sheets.
- 11)
Place in the tin and trim off the excess dough. Keep in the fridge while you prepare the filling.
- 12)
Preheat oven to 170C.
- 13)
For this recipe, you don’t need to blind bake.
Filling
- 1)
Place the sugar, corn syrup and salt in a pot over medium fire, whisk and bring to a boil. Take off heat and let cool.
- 2)
Place the sugar, corn syrup and salt in a pot over medium fire, whisk and bring to a boil. Take off heat and let cool.
- 3)
In a big bowl, lightly whisk the eggs and the vanilla. Slowly pour the sugar syrup while whisking to avoid cooking the eggs.
- 4)
Add the butter and whisk until melted and combined.
- 5)
Put the chopped pecan nuts into the peered pie tin.
- 6)
Pour the mixture over the nuts and top gently with the halves.
- 7)
Bake in the preheated oven for 50-60min, until puffed and caramel like on top. Keep an eye as nuts tend to burn easily!