Pecan Pie
Nutty, sweet and buttery, Pecan pie is a fall classic.
Super easy to make and with just a few simple ingredients, you’ll love its’ top crispiness and melting core! Give us your comments and send us some pictures of your holiday pies!
For the pie crust - if you choose to do it from scratch!
Ingredients (serves 8)
180g flour
85g unsalted butter
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons sour cream
Method
In a food processor, combine the flour, sugar and salt. As you go, add the butter slightly melted into the mix
Then add the sour cream and process until evenly blended
Remove the dough from the food processor and use your hands (slightly humid) to shape it into a ball. Flatten slightly into a circle and place in the fridge for 30 minutes
In the meantime, prepare your pie baking tray by gently sprinkling some flour on its’ surface and making sure that the entire tray is coated - this will help you when cutting and serving the pie
Remove the pie dough from the fridge and lay it on a flat, lightly floured, surface
Allow it to warm up for 5 minutes and roll it out evenly before laying it into the pie baking tray and docking it with a fork
Replace it in the fridge (or outsideif it’s cool enough!) while you prepare the filling
For the filling..!
Ingredients
230g pecans
3 large eggs
160ml maple syrup
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
30g unsalted butter
Method
Pre-heat your oven to 175C
Once the oven has reached the right temperature, line a baking sheet pan with parchment paper and spread the pecans evenly over the surface and toast for 5 minutes
Then remove the pecans from the oven and allow to cool while you prepare the rest of your pecan pie filling
In a large bowl, whisk your eggs until pale yellow and foamy and add the maple syrup, brown sugare, vanilla extract and salt, and whisk until well mixed
Then pour the melted butter and stir well before adding the cooled pecans into the mixture. Stir until they are completely coated in the syrup mixture
Pour your pie filling on your pie crust and transfer back to the oven at 175C
Bake for 45 minutes, but check your pie 25 minutes into baking and then periodically after that. If you see that the crust is browning too quickly, you can cover your pie with foil which will prevent the top from burning
Once baked, allow the pie to cool completely for about 2 hours before cutting and serving, to make sure the filling has solidified.
Enjoy!
Tip: You can store the leftovers for up to 3 days -> some of our favorite storage systems will soon be shared on the blog!
You can also just cover it and place in the fridge (or outside if cool enough!) but remember to reheat it a tiny bit before serving as it’s always tastier when it’s warm :)
