This recipe was first published on TheStar: https://www.thestar.com.my/food/food-news/2020/11/21/season-for-classic-pecan-pie
This recipe is best with
- Flaky pastry:
- 250g all-purpose flour
- 150g cold butter, cubed
- 1 tsp salt
- 5 tbsp cold water
- 3 eggs
- 200g soft brown sugar
- ½ cup dark corn syrup
- 60g melted butter
- 1 tsp vanilla
- ½ tsp salt
- 170g chopped pecans
- 230g whole pecan halves
- 1 cup whipping cream
- 1 tbsp icing sugar
- Sift flour and salt into mixing bowl. Rub cubes of cold butter into the flour to form flakes.
- Sprinkle water into the dough, lifting with a fork to allow the moisture to spread.
- When you can gather the dough into a tidy ball, stop handling it.
- Divide dough into two, press down into a flat disc and wrap each disc individually in parchment paper and chill in the refrigerator for at least an hour to rest the dough.
- To roll out the dough, place the chilled disc between two sheets of parchment paper, and gently press the rolling pin down from the centre until the dough is rolled out to slightly less than half a centimetre thick.
- Then peel off the top sheet of paper, reverse the dough on to the pie tin and peel off the other paper.
- Trim the excess dough from the rim and patch any tears and gaps with the trimmings. Then prick the dough with a fork.
- Repeat the process with the other chilled dough disc.
- Bake both pie shells at 225°C for 15 minutes until lightly golden. Allow pie shells to cool. Reduce oven heat to 180°C.
- In the meantime, prepare the filling by beating eggs with brown sugar, syrup and melted butter. Then stir in chopped pecans, salt and vanilla.
- Once the pie shells have cooled down, fill with pecan filling almost to the rim.
- Then arrange whole pecan halves in a pretty circular pattern on top of the pie.
- Bake at 180°C for 40 minutes until the filling sets.
- Serve warm with whipped cream or vanilla ice cream.