Pecan pie
Pecan pie has a crisp pastry base filled with pecans and a rich egg-and-syrup custard. Lightly blind-bake the shell, bake the filling without drying it out and cool completely for neat slices.
Additional 3 h — cooling and chilling
How to make it
Prepared 0 of 6 steps
Make the base
Reserve 20 g flour for rolling. Rub the rest with 125 g cold butter, white sugar and 2 g salt. Add water, bring together quickly and chill for 40 minutes. Roll on reserved flour and line a 23 cm tin.
Lightly blind-bake
Heat the oven to 190 °C. Prick the base, line with parchment and ceramic baking weights. Bake for 15 minutes, remove weights and paper, then bake for 5 minutes more. Reduce to 170 °C.
Prepare the nuts
Roughly chop about 170 g pecans and keep remaining 80 g as halves for the top. Use fresh nuts without a rancid smell. Spread chopped nuts in the partly baked shell.
Mix the filling
Melt and cool remaining 60 g butter. Mix eggs with brown sugar, syrup, vanilla and remaining 1 g salt, then add butter. Do not whip to a foam, which causes large bubbles on top.
Fill and bake
Pour filling over the nuts and arrange reserved halves on top. Bake for 50–60 minutes until edges set and the centre trembles slightly without a liquid wave, reaching 80–82 °C. Shield pastry edges if needed.
Cool completely
Cool on a rack for at least 3 hours, then cut small portions. The filling firms as it cools; hot pie will not slice cleanly. Ice cream, cream and chocolate are not included.
Little hint
Corn syrup provides structure as well as sweetness. Sugar dissolved in water is not a direct substitute and produces a different filling. Use the specified syrup or a separately adapted recipe.
Frequently asked questions
What should I watch out for when cooking?
Corn syrup provides structure as well as sweetness. Sugar dissolved in water is not a direct substitute and produces a different filling. Use the specified syrup or a separately adapted recipe.
How should I prepare the ingredients?
Reserve 20 g flour for rolling. Rub the rest with 125 g cold butter, white sugar and 2 g salt. Add water, bring together quickly and chill for 40 minutes. Roll on reserved flour and line a 23 cm tin.
