My Favourite Pecan Pie – so far!

Posted on April 30, 2020 by in baked goods

My Favourite Pecan Pie – I think I have it now. Yes, I tried many.

I say “My Favourite Pecan Pie”, because it ticks all the right boxes for me. It is easy and completely do-able and the taste is just perfect. Not too sweet and it has lots of texture, so no mushy business.

I have made many pecan pies before, this one was guilt free(meaning no refined sugar), but I reckon if you gonna jump off the wagon, make sure it is worth your while. These Pecan Cheese Cake Squares were definitely worthy of such a jump. This Date and Coconut Bars are perfect for Eid which is coming up in about a month. They are also the perfect gift.

When we talk about Pecans, the obvious recipe that comes to mind is Pecan Pie or baklava. It’s impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, hints of vanilla and dark brown sugar. The crust is essential, but it must be thin and just enough to hold the goodness together. It is not puff pastry that must shine in all its puffed-up glory. It must be a thin, buttery shortcrust pastry and the recipe I am using comes from the book, DEEG, written by my good friend, Theresa De Vries. Ok, so let me tell you how to make this delicious pecan pie.

My Favourite Pecan Pie

makes one pie

For the Crust

If you want to buy short crust pastry, no problem, it is about the filling.

Ingredients

150 g flour

50 g cornflour

40 g caster sugar

2.5 ml salt

100 g cold butter – cut into small cubes

about 40 ml ice water

Shortcrust Pastry- butter and thin

Method

Sift the flour, cornflour, sugar and salt together in a bowl. With your fingertips, rub the butter into the flour mix until it has a lumpy texture. Add the ice water little by little just until the dough comes together. Shape dough into a ball, cover with plastic and refrigerate for at least 30 minutes.

When ready to make the pie crust, roll out the dough on a lightly floured surface to about 3 mm thick. Place the pastry in a pie dish which have sprayed with Spray ‘n Cook. Cut the edges and crimp the edges with your fingers or use a fork. Keep until needed, no need for pre-baking.

Dark Caramel Colour

For the Filling

Ingredients

60 ml /¼ cup golden syrup or honey – I prefer the syrup.

60 ml / ¼ cup butter

375 ml / 1½ dark brown sugar

15 ml / 1 T cold water

10 ml / 2 t cornflour

5 ml/ 1 t vanilla extract

pinch of salt

3 eggs – I used extra large

2 cups roughly chopped pecan nuts

Method

Preheat oven to 180 C/350 F.

Heat the sugar, butter and syrup in a small pot over medium heat until the butter has melted. Watch the pot and stir often. Mix the water and cornflour in a small bowl. Add the salt and vanilla to the cornflour mix. Add this mixture to the butter and sugar mix and bring to a rapid boil, Remove from the stove.

Beat the eggs in a mixing bowl, using a whisk. Very slowly add the sugar mixture to the eggs, while you whisk vigorously to prevent the eggs from cooking. This is called tempering. Add the pecan nuts and mix. Pour this mixture into the pie crust. Bake for 40 – 45 minutes. % minutes before the end, I brushed my pie crust with a little butter for added colour.