Pecan pie is a traditional pie in the United States. It is always made for Thanksgiving. It is so ingrained in American culture that even in the pages of many literary works you can read that the characters enjoy its taste.
And yet it originated back in the early 19th century in New Orleans. All because there are many pecan trees growing in the South and the locals have always used them for food. The idea to make the pie came from the French diaspora, who made up a large part of New Orleans’ population at the time. The main ingredients were, of course, pecan nuts and corn syrup, also very common in the region. Later, many French people moved to Canada, where they began to make pie with maple syrup instead of corn syrup.
The Canadian pie is less sweet, so I offer you this particular version.
For the dough:
Flour – 350 grams (14 tbsp.)
butter – 120 grams
chicken eggs – 1 pc.
cold water – 3 tbsp.
sugar – 1 tbsp.
salt – 1 pinch
For the filling:
pecans – 300 grams
chicken eggs – 3 units
butter – 85 grams
brown sugar – 120 grams (4 tbsp. with slice + 1 tbsp. without slice)
corn syrup – 120 ml
vanilla essence – 1 tsp.
salt – 1 pinch
How to prepare:
First, prepare the dough. Mix the flour with the sugar and salt in a deep bowl. Add diced cold butter. Knead into crumbs.
In a separate bowl, lightly beat the egg and stir into the butter and flour mixture. Pour in the ice water and knead into a smooth dough. Roll into a ball, wrap in clingfilm and place in the fridge for 30 minutes.
Roll out the dough between two layers of clingfilm into a round about 5 mm thick. The diameter of the dough should be larger than the baking tin, so that you can make a rim. By the way, it is better to take the form with high edges, so that the filling will not run out.
Put the dough in the mold and turn the edges to form a rim. Prick the bottom with a fork in several places. Place the dough in the refrigerator for another 30 minutes.
Meanwhile deal with the filling. Put the butter in a saucepan and melt over a low heat. Add the sugar and stir with a whisk until smooth.
Remove from heat. Pour in the corn syrup, vanilla essence and a little salt. If desired, you can add 2 tbsp. of dark rum or bourbon.
Whisk the eggs in a separate bowl. Then add them to the overall mixture, stirring with a whisk.
Set aside half a cup of pecans for decoration and coarsely chop the remaining nuts with a knife. Place in the dough dish. Pour over the caramel mixture, and arrange the whole nuts nicely on top.
Bake the cake in a preheated 180°C oven for about 45 minutes, until the filling hardens. Cool the pastry directly in the mold. Serve with whipped cream or an ice cream scoop.