Pecan Pie
Takes 60 minutes | Serves 8 |
A classic and rich pecan pie with a buttery crust and a smooth, nutty filling.
Ingredients
- 200 g
- 1 pinch
- 120 g
- 5 tbsp
- 4 medium
- 70 g
- 340 g light syrup
- 1 whole
- 200 g
- 1 tbsp
- 0.5 liter
- 1 tbsp
Steps
- Preheat the oven to 200ºC (392ºF) and prepare a 23 cm (9-inch) pie dish.
- In a food processor, combine the flour and salt. Add the butter in small cubes. Add the water and process for 2-3 pulses until the dough comes together.
- Divide the dough in half and roll out each half to a thickness of 3 mm (about 1/8 inch). Poke holes in the dough with a fork and lay it in the pie dish.
- Trim the edges and use the excess dough to cover the rim of the pie. Cover the dough with baking paper and fill with dry beans or pie weights.
- If desired, create a decorative pattern on the edge. Bake for 30-45 minutes, checking the dough by lifting the baking paper. The crust should be dry but not browned.
- Whisk together the melted butter, syrup, vanilla seeds, sugar, rum, and eggs until smooth. Stir in the chopped pecans.
- Pour the filling into the pre-baked pie crust and bake at 180ºC (356ºF) for 30-45 minutes.
- If the top starts to brown too much, reduce the temperature towards the end of the baking time. The pie should be slightly soft in the center when finished.
For the Pie Crust
For the Filling
Nutritional Information
3500 calories per serving