The pecan pie is a delicious dessert that is especially good for Thanksgiving and winter days. The nuts are mixed with a sugar-based filling that contrasts perfectly with a buttery crust. Read on to learn how to make a Pecan Pie from scratch.
Ingrediants
For the Crust
- 160 gr of flour
- 1 tablespoon of sugar
- 1 pinch of salt
- 113 gr of cold butter cut into cubes
- 1 large egg
For the stuffing
- 25 gr of unsalted butter
- 200 gr of cane sugar
- 255 gr of light corn syrup
- 1 pinch of salt
- 250 of Pecans, chopped and toasted
- 1 tablespoon of Bourbon
- 1 teaspoon of vanilla extract
- 3 eggs
Steps
Method 1 of 3: Making Shortcrust Pastry
Step 1. Sift the dry ingredients
In a medium bowl, sift the flour, sugar, and salt. Mix all the ingredients well.
Step 2. Cut the butter
Put the butter cubes into the flour mixture. Use a pastry cutter and add the butter to the flour until you get a sandy mixture with small pieces of butter mixed in.
Step 3. Incorporate an egg
In another bowl, beat the egg and add it to the dough using a spoon until it blends. Do not overdo it otherwise the pasta will be too thick.
Step 4. Form a disc
Place the dough on a floured surface. Use your hands to form a ball. Squeeze the ball with your hands, make it into a disc and wrap with plastic wrap. Wrap the ball in plastic wrap and squeeze it with your palms to flatten the dough into a disc.
Step 5. Put the dough in the fridge for an hour
Step 6. Roll out the crust
Take the shortcrust pastry from the fridge and, with the help of a rolling pin, spread it out on a floured surface. Roll out the dough in a circular shape so that it fits into a 22 cm cake pan. Put the dough inside the pan by cutting out the edges. Use your fingers to squeeze the dough onto the edges of the plate to hold it in place.
- If you want, you can use the tines of a fork to make decorative carvings around the edge of the pastry.
- Be careful not to tear the dough. If this happens, use some leftover paste to patch.
Step 7. Freeze the shortcrust pastry shell
Cover with plastic wrap and put the pan in the freezer to harden for at least thirty minutes.
Step 8. Cook the crust
Preheat the oven to 350 degrees Fahrenheit. Remove the pastry from the fridge. Cover it with aluminum foil, put pie weights or dried beans on it so that the dough does not rise during cooking and bake for twenty minutes. Remove from the oven, remove the weights and aluminum foil; bake for another ten minutes, until the dough is golden. Remove from the oven and prepare the filling.
Method 2 of 3: Making the Filling
Step 1. Heat the ingredients
Put the butter, brown sugar, corn syrup, and salt in a saucepan. Place the saucepan over medium-high heat and bring the ingredients to a boil, stirring constantly. Let it boil for a minute so that the mixture begins to thicken.
Step 2. Remove the filling from the heat
Stir in the walnuts and stir well, then add the bourbon and vanilla and mix again. Let the mixture cool for about five minutes.
Step 3. Add two eggs
Beat the eggs lightly in a separate bowl, then add them to the filling mixture. Whisk until the eggs are completely blended with the rest of the filling.
Method 3 of 3: Finishing the Tart
Step 1. Fill the patty
Place the tartlet on a baking sheet. Pour in the filling. Use a spatula to spread evenly.
Step 2. Cook the patty
Place in the oven (always heated to 175 ° C) and cook until the edges of the filling become firm, about forty minutes. Check frequently to make sure it doesn't burn.
- You can cover the pie with aluminum foil to prevent the shell from burning while the filling is cooking.
- Shake the tartlet to check if it is cooked. If the filling is still liquid, it needs more time. If it moves as soon as it is ready.
Step 3. Serve the cake
Let it cool for a few minutes. Cut the cake and distribute it on the plates. Serve with whipped cream or vanilla ice cream.
Advice
- While the cake is lukewarm, melt a knob or two of butter on the slice of cake.
- Sprinkle with chopped mint leaves or accompany the warm patty with a scoop of low-fat ice cream.
- Use very little salt, just a pinch.
- At the end of the cooking time, the filling will have a liquid appearance. Don't make the mistake of cooking it for too long, it will become firm when cooled because the sugars crystallize when they cool. Prolonged cooking will make the pie very hard.
