Pecan pie is a traditional Southern dessert that has been around for centuries. It is a sweet, gooey, and nutty treat that many enjoy. Its rich flavour and texture make it a favourite among all generations.
Brief History and Origin
The origins of this classic dish are shrouded in mystery, but there are some theories about where it came from. The earliest known recipe for pecan pie dates back to the late 19th century when it was published in the St. Louis Globe-Democrat newspaper in 1886. It was likely created by French settlers who brought their recipes to the United States. The original recipe called for molasses or honey instead of corn syrup, which is now commonly used in modern versions of the dish.
Pecan Pie – The Recipe
- Preparation Time: 20 mins
- Cooking Time: 1 hr 15 mins
- Total time: 1 hr 35 mins
- Servings: 8
Ingredients
- 500g shortcrust pastry, sweet
- 75g softened butter
- 100g white sugar
- 175g golden syrup
- 175g maple syrup
- 3 beaten eggs
- Pinch of salt
- ½ tsp vanilla extract
- 300g halved pecan
- Whipped double cream to serve
Instructions
- Place the pastry on a flour-dusted work surface and roll it out using a rolling pin. Transfer the pastry to the 23cm tart tin, press gently and take off the excess that can be used later.
- Prick the whole surface of the pastry using a fork and place it in the refrigerator for 30 minutes until chilled.
- Prepare the oven and preheat it to 170 degrees C. Add a layer of parchment paper to the pastry and fill it with baking beans. Place in the oven and bake for 15 to 20 minutes or until the sides of the pastry are set.
- Remove baking beans and parchment paper, transfer the tin back to the oven and bake for another 5 to 10 minutes or until the pastry turns golden and the base is well set. Remove from oven and leave to cool.
- Increase the oven temperature to 190 degrees C. in a bowl, add sugar and butter, and whisk using an electric mixer until fluffy and light. Pour in golden and maple syrup while you continue whisking.
- Then slowly add vanilla and eggs, and whisk until everything combines. Add pecans and mix to distribute them equally. Pour the mixture into the tin and spread evenly using a spatula.
- Place in the oven and bake for 10 minutes, then reduce the temperature to 140 degrees C and bake for another 30 to 35 minutes or until the colour turns brown.
- When ready, take out of the oven, leave to rest until cool, remove from the tin carefully, slice and serve with whipped cream.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Chocolate Pecan Pie with Bourbon: The buttery crust with caramel-scented bourbon and the super-sweet pecan filling makes this pie. We love how the chocolate plays with the sweetness of the filling with its rich texture and just a hint of balancing bitterness from bourbon.
- Brown Butter and Bourbon Pecan Pie: this pecan pie is made with brown butter and bourbon. The buttery crust, brown butter, and pecan filling with a hint of bourbon, indeed, this pecan pie has a richer, more complex flavour than the typical pecan pie.
- Cranberry Pecan Pie: Keeping the spirit of thanksgiving alive, this pie has delicious tartness and sweetness. The buttery crust with toasted pecan filling and cranberries is a unique combination we all needed.
- Salted Caramel Chocolate Pecan Pie: This Salted Caramel Chocolate Pecan Pie is super rich and so decadent. We love the addition of chocolate, especially with the toasted pecans, and the salted caramel topping makes it unique and cuts down the sweetness too.
- Pecan Pie Cheesecake: This recipe is for you if you love cheesecakes and pecan pies. It has all the elements of pecan pie but with the additional creaminess from the cheesecake.
