Pecan pie - a delicious thanksgiving treat

Ingredients

For the crust:

• 3 oz flour
• 1 tsp sugar
• 1 pinch of salt
• 2.5 oz cold butter
• 3 Tbsp cold water

For the egg wash:

• 1 egg
• 1 Tbsp milk

For the filling:

• 3 eggs
• 3 Tbsp maple syrup
• 2 Tbsp brown sugar
• 1 Tbsp bourbon
• 1 Tbsp corn starch
• 1/2 tsp vanilla
• 1/2 tsp salt
• 1 pinch cinnamon
• 1 Tbsp butter
• 6 oz pecans

Materials

• 8-inch diameter pie dish
• mixer or food processor
• rolling pin

Preparation

• For the crust:
  In a mixer, combine flour, sugar, and salt. Add the butter cut into small cubes and mix 4 to 5 times until the butter is in small pieces.
  
  Transfer to a bowl and add the cold water. Mix with a spatula and gently knead with your hands until the dough comes together (do not overwork it to avoid melting the butter).
  If the dough seems too dry, add 1 more tablespoon of water.
• Place the dough on parchment paper, then cover with another sheet of parchment. Roll out the dough until it is fully extended.
  Refrigerate for at least 1 hour.
  
• After that time, place the dough in the greased pie dish. Trim any excess with a knife.
  Place parchment paper on top and weigh it down with legumes (chickpeas, lentils, or any other). Refrigerate for 10 minutes and then bake for 15 minutes at 390°F (200°C).
  Remove the parchment and legumes and set aside.
• For the filling:
  In a bowl, mix all the ingredients except for the pecans.
  
• Beat 1 egg with 1 tablespoon of milk and brush the edges of the crust to help them brown during the second baking.
• Place the pecans on the crust and pour the filling mixture over them. Bake for 35 minutes at 350°F (180°C).
  
• Bake for 35 minutes at 180°C or until golden brown on top.
  Allow to cool. Before serving, you can enjoy it with a scoop of vanilla ice cream or a bit of whipped cream. And it's ready!

Observations

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Cookware

Questions

Photos of members who cooked this recipe

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