Pecan Pie or Pecan Nut Pie

Hello foodies,

I hope you’re hungry and ready to indulge because I have something truly spectacular for you today—a recipe I’ve long wanted to make, and honestly, the result is just fantastic!

Here is my pecan pie!

My Passion for Pecans

No, I’m not new to pecans! They’re probably my favorite nut. I love their crunch, distinctive flavor, and how their shape adds beautiful finishes to desserts.

I won’t list all my pecan-themed creations here, but I have a few favorites already on my site: my soft pecan and caramel cakes (this combination is divine!), my chocolate and pecan bars (an amazing recipe, perfect with a cup of tea), my maple syrup and pecan muffins (another delightful treat, incredibly soft), and even my chocolate and pecan cookies.

With my pecan pie, we enter another realm: sheer indulgence… 😉

The Origin of Pecan Pie

Pecan pie, or pecan pie, originated in the Southern United States, where pecan trees have thrived for centuries. Native American tribes, especially the Algonquin, were using these nuts in their diets long before European settlers arrived.

The first recipes resembling pecan pie showed up in Texas cookbooks in the late 19th century. However, it truly gained popularity in the 1930s when Karo Syrup printed a recipe using its corn syrup on its can labels, giving birth to the modern version we know today.

Since then, pecan pie has become an iconic Southern dessert, especially cherished during holidays like Thanksgiving.

A Word on Thanksgiving

Thanksgiving is a traditional American holiday celebrated on the fourth Thursday of November. It dates back to the 17th century when the Plymouth Pilgrims held a feast to give thanks after their first successful harvest in 1621, celebrating with the Wampanoag, an indigenous tribe.

Today, Thanksgiving primarily revolves around family gatherings based on gratitude. People feast on beloved dishes such as roast turkey, mashed potatoes, cranberry sauce, and pumpkin pie. It’s one of the most significant times of the year in the United States, embodying sharing, togetherness, and tradition.

Let’s Return to Our Pecan Pie Recipe.

The recipe is straightforward. Remember, it is delicious but definitely calorie-rich!

Yes, let’s not kid ourselves—this pie is a real treat! Pair it with a nice tea, and it becomes a magical combination. Grab a blanket and sit by a cozy fire, and you’ll feel like you’re in Vermont surrounded by snowy landscapes! This pecan pie takes you on a journey!

My Tips for Successful Blind Baking

Generally, whether for this recipe or another, there’s a foolproof method for successfully blind baking a pie crust—be it shortcrust, sweet, or crumbly. This method includes the following steps:

• Let the dough rest in plastic wrap in the refrigerator to start.
• Roll out the dough, line the tart pan, and trim excess dough. Return to the refrigerator uncovered, ideally for one night.
• Finally (though it’s not essential if your dough has rested and dried sufficiently in the fridge), lay out baking paper and ceramic weights.

So yes, while letting the dough rest overnight in the fridge may seem time-consuming, it ensures the crust maintains its shape while baking and allows you to get ahead in the kitchen by prepping in advance. That’s a win, right?

The Necessary Utensils:

A mixing bowl or a large salad bowl,

A spatula,

A baking mat,

A rolling pin,

A whisk,

A paring knife,

A 9.5-inch round tart pan.Here we go, no need to elaborate further… Let’s head to the kitchen to make a delicious pecan pie!

The recipe, Chef!

Print Recipe

Pecan Pie or Pecan Nut Pie

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pastry shop – American

Serves: 8 - 10 Difficulty: Simple Price: €

Prep Time: 30 min + 2 hours – Cooking Time: 1 hour

Ingredients

• Dough
• 210 g of flour
• 20 g of brown sugar (or muscovado sugar)
• 1/2 teaspoon of salt
• 125 g of butter at room temperature
• 50 g of cold water
• Filling
• 250 g of pecans
• 70 g of butter at room temperature
• 60 g of brown sugar (or muscovado sugar)
• 15 g of cornstarch (Maizena)
• 3 large eggs
• 1 teaspoon of natural vanilla extract
• 125 g of maple syrup
• 1/4 teaspoon of fleur de sel

Instructions

Dough

1

Mix the flour, salt, and brown sugar.

2

Add the butter cut into pieces and mix until you have a sandy mixture.

3

Finally, add the cold water and knead until you have a well-homogeneous dough.

4

Shape into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.

Filling

5

Preheat your oven to 150 degrees.

6

Roast the pecans for 15 minutes.

7

Set aside enough whole nuts for the top of your pecan pie.

8

Preheat the oven to 180 degrees.

9

Roll out the dough, place it in your mold, and bake for 15 minutes “blind”.

10

Set aside.

11

Lower the oven temperature to 170 degrees.

12

Mix the butter, brown sugar, and cornstarch.

13

Add the eggs, maple syrup, fleur de sel, and vanilla extract.

14

Coarsely chop the pecans that will not go on top of your pie. Add them to the mixture.

15

Pour the mixture into the pre-baked crust.

16

Arrange the whole pecans on top and bake for 45 minutes.