You can’t go wrong with Pecan Pie and this recipe turns out perfect every single time.
A sweet caramel filling bursting with pecans in a buttery flaky crust, you won’t be able to stop
at just one slice. Welcome to recipes by Carina where I share with you how to make classic and
simply delicious recipes, make sure to subscribe or follow my page for a new recipe each week.
We’re going to start with the Pecan , pecan, picon Pie filling, however you may say it.
In a small bowl measure out a 1/4 cup, half a stick or 60g of butter. You’ll notice I
give the recipe amounts in metric and imperial so no matter where you live in the world you
should find this recipe easy enough to follow. If you would like the full recipe for this pecan
pie it will be on my website as well as the full measurements listed in the description box below.
Melt the butter in the microwave or in a small saucepan over medium heat.
Pour it into a larger mixing bowl that we will make the filling in.
To the butter we want to measure out the sugar. This recipe calls for brown sugar which is going
to add a delicious caramel flavour to the pie. We’ll need 1 and a half cups of sugar or 300g. You
can use white sugar here if you would like, it’ll just add less of a caramel flavour to the pie.
One of the best things about this recipe is how well in advance you can make it. The pie is served
room temperature so you can bake it and keep it in the fridge until just before you are going to
serve. The filling actually takes no time at all to whip up so its a really easy recipe to follow.
As well as sugar we are going going to add a little syrup. There are a few different
types of syrups you can use depending on where you live and what you can find. Corn syrup or
glucose syrup would be the most common and you can usually find a darker variety which is going to
give more of that caramel flavour. If you can’t find a dark corn syrup you can use golden syrup
but I would go with a 1/3 cup instead of half here as it can have an over powering flavour.
Pour the syrup into the bowl with the sugar and melted butter.
I’m adding half a teaspoon of mixed spice and 1 teaspoon of vanilla essence for flavouring.
These are optional and can be left out if you want a more simple flavour to the pecan pie.
I really enjoy adding the mixed spice or cinnamon can be used instead for a warm
comforting flavour the pairs so well with the pecans.
Add these both to the mixing bowl and using a wooden spoon give the filling a mix together.
It’ll be quite stiff at first but the heat from the melted butter should soften the syrup.
Let me know in the comments below which flavour of pie is your favourite. Mine would probably be a
good apple pie with vanilla ice cream which can be a little boring when there are so many different
flavours to choose from. In New Zealand where I live we most commonly eat savoury flavoured
pies like mince and cheese or steak and cheese but a few sweet flavours are also pretty common.
If you’re making a pie for dessert for a get together or dinner party
I would always go for a one you serve at room temperature.
That means you can make it will in advance and not have to worry about timing. Pecan Pie is
great for that but also a lot of berry pies. It just means one less thing to worry about.
Lastly for the pecan pie filling we need eggs. You’ll need 3 room temperature
medium sized eggs which will thicken the filling as it bakes in the oven
while also enriching it, making it a thick and luscious caramel type custard.
Crack one of the eggs into the bowl and using the wooden spoon or a whisk
if you would prefer stir it into the filling until it is well combined.
Continue with the last two eggs. I like adding the first separately as
it loosens the filling making the next two eggs much easier to incorporate.
That is how easy and simple it is to make the pecan pie filling.
Of course we need pecans but these will be added to the pie seperately.
Set the filling to the side while we work on the pie crust.
When it comes to the pie crust or pastry there are a few different options to choose from.
The first would be to make your own which I will have the recipe for in the description box as well
as on my website. The next option is to use a store bought pie crust which all the work is
done for you and you only need to worry about the filling. The last option is buying frozen
pie crust or pastry and roll it out yourself. Choose whichever option would best suit you.
I’ve made my own pie crust pastry which has been resting in the fridge.
Flour your work surface and begin to roll out your pastry until it is about half a cm or a 1/4 of an
inch thick. It needs to be about 2 inches or 5cm bigger than your pie dish on all sides.
When the pastry is evenly rolled out to the right size roll it up on the rolling pin,
this is a great trick for transporting it,
and place it over your pie dish. Press the base into the dish and start to trim off the excess.
You can use a sharp knife or a pair of kitchen scissors does the job well.
Leave a little excess about 2 cm or an inch for decorating the crust but trim off the rest.
I’m using to two thumbs and finger to press the edge of the crust into a pattern.
You can do what Im doing or there are so many other designs to choose from. Something as simple
as using a fork to crimp the edges works perfectly well. I find this one of the funnest parts of
making pies, being able to decorate the crusts, but two pies never ending up looking the same.
When your pie crust is ready take your roughly chopped pecans and pour them into the pie crust.
You’ll need about 2 cups, I’ll save a few whole
ones for decorating the pie before it goes into the oven.
Take your pie filling and pour it on top of the chopped pecans.
Don’t worry about needing to mix it, the pecans will start to float to the top
themselves. Take any of the left over pecans you saved and arrange them on top to decorate.
Place the pie into a 180C / 350F oven on the lower rack for about 50-60 minutes.
Placing the pie in lower part of the oven makes sure the crust bakes perfectly as it
will be closer to an element. There is no need to par bake the crust for
this recipe as it will bake easily with the amount of time the pie needs in the oven.
When the filling has started to puff up a little and it only slightly jiggles in the centre
you can take it out of the oven. You don’t want to be fully set as this will mean some of it
may over bake. Leave it cool completely at room temperature before placing it into the fridge.
I would recommend to make this pie at least a day in advance
so it can have the night in the fridge to set and firm up before serving.
To serve the pecan pie cut slice and top with freshly whipped cream.
You can serve it straight out of the fridge or I prefer at room temperature. Thank you
so much for watching, I hope you’ll give this recipe a try and I’ll see you in my next video.