Tuesday, 10 July 2012

browned-butter pecan pie

Oh, pecan pie. Need I say more?

Pecans are the best nut, (in my humble opinion) they have great texture and that beautiful maple flavour. I would eat them all the time if they weren't so expensive! hmph.

You want to make it, right? I haven't even talked it up and you want to make it. click away!

There are a few different options when it comes to the type of pastry that you can use to make pecan pie. I like the shortbread-esque type, the one that is like a biscuit base. It is firm and sweet and buttery, like a tart shell, and will hold its shape well. The French call it Pate Sucree. I think it works better than the flaky type - keep that for your fruit pies.

Sweet Pastry Crust

1 1/2 cups plain flour
1/2 cup unsalted butter - room temperature
1/4 cup caster sugar
1 egg
Pinch of salt

1. Whisk the flour with the salt.
2. Beat the butter with an electric mixer until softened. Add sugar and beat until light and fluffy.
3. Gradually add the beaten egg, beating just until incorporated.
4. Add the flour mixture all at once and mix just until it forms a ball.

5. Form the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes.
6. Roll it out and press into a pie tin. You may need to do some patching. That's okay. No one will know!

Trim the edges so that they are neat.

7. Using a fork, poke holes into the base of the pie shell. Return to the ridge until the filling is ready.

Browned-Butter Pecan Pie Filling

1 cup light brown sugar
1/4 cup white sugar
1/3 cup butter
2 eggs
1 tbs plain flour
1 tbs milk
1 tsp vanilla extract
1 cup chopped pecans

1. Preheat the oven to 175C
2. Brown the butter. Learn how to do it here.

3. In a large bowl, beat the eggs until foamy and stir in the cooled brown butter, white sugar and the flour. Mix well to combine. Lastly add in the milk, vanilla and nuts. B2 (brother number 2) likes to cook with me sometimes. He's pretty helpful when he does - look at him beating those eggs like a pro!

4. Pour into the unbaked  pie shell. Bake in preheated oven for 10 minutes at 200C and then reduce the temperature to 180C and bake for a further 30-40 minutes. Make sure the centre is cooked through and is not runny. The centre will rise from the base but will settle after resting for a while.

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1 comment:

  1. Looking forward to try this recipe sometime :) Thanks for sharing!