pie

Pecan Pie

Pecan Pie

Pecan Pie! The world might be going crazy, but Pi day is Pi day, so of course I had to bake a pie. I’m actually not normally a huge sweet pie fan, but I am a big savory pie fan. Either way, somehow I haven’t posted a pie before. The closest I probably came was the chocolate chip cookie cheesecake that was pretty pie like. Anyway, it was Pi Day, and I had some pecans at home, (which ironically I had bought by accident), so I decided to make a pecan pie.

I was torn between two recipes. Mary Berry’s recipe from her baking bible, and Sally’s Baking Addiction ‘s recipe. In the end I decided to go with Mary Berry’s because I liked that it used maple syrup instead of corn syrup (which, to be fair, Sally also suggests as an alternative).

First I mixed up a dough. Mary’s recipe includes a short crust recipe to use, so I made that first..

Mary Berry’s Rich Shortcrust Pastry

Mary Berry's shortcrust pastry crust.
Course Dessert
Cuisine American
Keyword crust, pie, shortcrust
Prep Time 10 minutes
Cook Time 20 minutes
Servings 1 pie

Ingredients

  • 175 g Plain Flour
  • 15 g Confectioner's Sugar
  • 75 g Butter Unsalted, diced
  • 1 large Egg Yolk
  • 1 tbsp Cold Water More if needed

Instructions

  • Add sugar and flour to a large bowl and work in the butter until the mix resembles a breadcrumb consistency.
  • Add the yolk and water and mix until everything comes together as a firm dough.
  • Wrap in plastic and refrigerate for about 30 minutes.

Then I made the filling and put it all together…

Full Pie Shot.
This is what you want to end up with.

Mary Berry’s Pecan Pie

Mary Berry's pecan pie recipe from her 'Baking Bible' book.
Course Dessert
Cuisine American
Keyword pecan, pie
Prep Time 1 hour
Cook Time 45 minutes
Servings 8
Author jason

Ingredients

  • 1 Pie Crust (from above) (or premade if lazy I guess)
  • 25 g Softened Butter
  • 175 g Light Brown Sugar
  • 3 large Eggs
  • 200 ml Maply Syrup
  • 1 tsp Vanilla
  • 150 g Pecan halves (I actually used chopped)

Instructions

  • Preheat oven to 355F.
  • Assuming home made dough, roll out the dough and line a tart pan. I used a nine inch with removable bottom. The removable bottom ended up being a missed blessing which I'll get to later.
  • Prick dough all around with a fork. Place parchment on top of the dough and fill with baking beads. Blind Bake for 15 minutes. Remove beans and parchment and bake for 5 more.
  • In a bowl beat the butter and sugar together. Then add eggs, maple syrup, and vanilla and beat some more.
  • Fill the pie crust with pecans. If you used halves you can try to arrange them arfully, I used chopped pecans so I just poured them in and distrbuted them as an even layer.
  • Pour in the filling. This is where the pan was an issue. Remember how you prick a bunch of holes in the dough..? I ended up with a huge mess after filling it. Next time I'd either line the pan with parchment, or be careful about not putting holes in the dough by the seam/joint between the ring and the pan bottom.
  • Finally, bake for 30-35 minutes, until the filling has completely set. I needed the extra 5.

The results were AMAZING. Easily one my own favorites of things I’ve baked. Of course it doesn’t hurt that I love pecan pie anyway.

Picture with slice removed.
Crumb shot? Is that still what you call it for a pie?
A single slice.
A perfect slice.

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