Pecan Pie
User Reviews
4.9
Pecan Pie
Description
This Pecan Pie begins with a sweet shortcrust pastry tart shell that provides a crisp base for the filling. Whole pecans are first roasted to deepen their flavor and contribute a toasted texture. The filling is a blend of egg yolks, brown sugar, maple syrup, golden syrup, melted butter, and cream, which combines into a smooth, sweet custard that holds the pecans together and sets upon baking.
The pie is baked at 180°C (350°F) until the filling is golden and set but still slightly soft to the touch. Once cooled to room temperature, the filling firms up completely, delivering a rich, creamy, and nutty dessert. This pie is often served as a dessert for festive occasions or casual gatherings.
Allowing the pie to cool before serving ensures the filling slices neatly. The pie can be stored in the refrigerator for up to two days, keeping the pastry crisp and the filling stable.
Ingredients
- 1 shortcrust pastry tart shell sweet
- 6 egg yolk
- 2 1/2 cups pecans whole
- 1/3 cup brown sugar
- 1/3 cup maple syrup
- 1/3 cup golden syrup
- 3 tablespoons butter melted
- 1/3 cup cream
Instructions
- Preheat oven to 180 ℃ (350 ℉).
- Spread the pecans in a single layer on a baking sheet and roast for 7-10 minutes.
- Meanwhile, combine yolks, brown sugar and syrups, whisk until combined.
- Add the melted (but not too hot) butter and the cream, whisk until combined.
- Add the roasted pecans, stir and pour it all into the tart shell.
- Place in oven for 25-35 minutes or until golden and set.
- Allow to cool to room temperature before serving.
- Pie will keep in fridge for 2 days.
Notes
User Reviews
Overall Rating
4.9
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