Pecan Pie

Back home (Ireland!) a pie usually means apple or rhubarb unless it’s savoury, then it’s shepards, cottage or steak and kidney! I’ve loved meeting all the news pies over here, pumpkin, potato, coconut cream and now pecan! Apparently there’s pie season here but I think this a bit unfair, surely every season should be pie season?!

Let’s get to the good stuff, after trial and error, here is my pecan pie recipe. A flaky buttery shortcrust with an ooey gooey caramelised pecan packed filling (hopefully!!).

Let me know if you try it out, like it or have any suggestions!

Bacáil Sona! 👩🏻‍🍳

Pecan Pie Recipe

⏲ PREP TIME: 30 minutes

⏲ BAKE TIME: 70 minutes

⏲ REST TIME: 2-12 hours

🥧 SERVING: 1-24!

Equipment

• 9 inch pie dish

• rolling pin

• pastry brush

• large mixing bowl

• weighing scale

• spatula

• whisk

INGREDIENTS

pie crust

• 168g all purpose flour

• 1/2 tsp/ 2.5g salt

• 4 tbsp/ 56g unsalted butter

• 4 tbsp/ 48g vegetable shortening

• 8g granulated sugar

• 22ml ice cold water

• 22ml vodka

Pecan Pie Filling

• 2 cups/ 240g chopped pecans

• 3 large eggs + 1 yolk

• 1 cup/ 240ml light corn syrup

• 3/4 cup/ 150g dark brown sugar

• 1/4cup/ 50g granulated sugar

• 2 tsp/ 10ml vanilla extract

• 1/4 cup/ 60g unsalted butter, melted and slightly cooled

• 1/2 tsp/ 2.5g salt

• 4g cornstarch

Instructions

pie Crust

I like to make my pie crust the day before or morning of making my pie.

The key to the perfect pie crust for me is good quality butter, chill time and a little vodka! Of course, you can always use your own pie crust recipe or use store bought but here’s a link to mine if you want to try it! 🙂

https://www.blastamor.com/bold-desserts/shortcrust-pastry

Once your pastry is rolled out and set in your pie dish leave it in the fridge for at least an hour.

Pecan Pie

1.

Preheat the oven to 350°F, 180°C at least 30 minutes before baking.

Melt butter in the microwave and set aside to slightly cool.

2.
Separate an egg and use the white to brush down your pie crust and set aside.

3.
In a large mixing bowl whisk together all of your ingredients, except that pecans, until fully combined and completely smooth.

4.
Cover your entire pie base with your chopped pecans.

5.
Pour your mixture on top of your nuts. The pecans will float to the top in a few seconds.

6.
Put your pie into the oven for 60-70 minutes. Mine takes 70.

After 30-40 minutes put a tinfoil tent over your pie if you think your crust is browning too much, I put it on just incase.

7.
Let your pie rest for at least 2 hours before serving.