Pecan Pie without corn syrup is warm and nutty and sweet in all the right ways you want from a holiday pie and also is a fantastic dish to make 2-3 days ahead of serving.
150 grams / 1 1/4 cups plain flour
1/4 teaspoon sea or kosher salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
100 grams / 3.5 ounces butter
113 grams / 1/3 cup maple syrup
25 grams / 2 tablespoons honey
200 grams / 1 cup light brown sugar
3 large eggs, room temperature
8 grams / 1 tablespoon plain flour
1 teaspoon vanilla extract
1/2 teaspoon sea or kosher salt
250 grams / 2 cups pecans
- For the dough, place the flour and salt into a bowl and stir to combine.
- Add the cubed butter and toss through the flour to coat completely in flour.
- Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
- Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
- Press firmly into a disc, wrap and refrigerate for 1 hour.
- Preheat the oven to 220C/425F.
- Lightly flour your surface and both sides of your dough and roll out to 1/4 inch thickness.
- Flipping the dough and adding a small sprinkle of flour, where necessary.
- Roll the dough around your rolling pin and place into your pie dish.
- Pressing therein and trimming the edges, folding 1/2 inch of the dough under the edges and pinching firmly.
- Return the dough to the fridge for 20 minutes to cool.
- Remove, pierce with a fork all over.
- Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
- Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
- Remove and brush over 2 tablespoons of egg whites (see note), returning to the oven to dry for 1 minute. Remove and set aside to cool completely.
- Lower the oven temperature to 180C/350F.
- To make the filling, toss the pecans into a baking tray evenly and place in the oven for 5 minutes, until lightly toasted, tossing every couple of minutes.
- Remove and set aside to cool.
- Meanwhile, place the butter into a small saucepan on low heat and stir until melted. Add in maple syrup and honey and stir to combine and lightly heat through.
- Set aside too cool for 5 minutes.
- Meanwhile, place the brown sugar and eggs into a bowl and whisk to combine until smooth.
- Add in the warm butter and syrup mixture to the eggs and whisk to combine.
- Sift in the flour, salt and vanilla extract and whisk to combine.
- Toss the toasted pecans into the pastry and pour over the syrup filling nice and evenly coating all the pecans.
- Place in the oven for 20 minutes before lowering the oven temperature to 160C/320F and baking until golden and still ever so slightly wobbly in the center, approximately 35 minutes.
- Remove and allow to cool completely before chilling for at least 3 hours or preferably overnight.
- Slice and serve with a dollop of whipped cream.
Recipe by Roamingtaste
- Calories: 518 calories per serve