Soft, sweet and crunchy American pecan pie is a classic Thanksgiving feast.
This week the United States celebrates Thanksgiving, one of Americans’ favorite holidays and is celebrated on the last Thursday in November. If turkey is on the menu for the occasion, I’ve personally taken an interest in dessert and made the most delicious American pecan pie for you, the traditional pecan pie.
- Ingredients :
+To prepare the pie dough:
° 150 grams of flour
° 2 tbsp. a tablespoon of sugar
° 1/2 tsp. Teaspoon salt
° 110g unsalted butter, cut into cubes
° 2 tbsp. 1 tablespoon of ice water
° 2 tbsp. tablespoons of vodka (replace with water if necessary)
° 200 grams granulated sugar
° 20 cl glucose syrup (or corn syrup)
° 1 tsp. 1 teaspoon vanilla extract
° 1 tsp. Teaspoon salt
° 1/4 tsp. cinnamon
° 4 large eggs, scrambled
° 110 g salted butter
° 200g crushed pecans (+ a few whole pecans for garnish)
- directions :
To prepare the dough: In a food processor, mix the flour, sugar and salt until well combined. Add half the amount of butter cut into pieces and mix 2 or 3 times, 2 seconds apart, until butter is blended. Add the remaining butter and beat until completely combined. The dough should be relatively grainy.
Add the water and vodka, then use a spoon to whisk the liquid into the dough until it forms a tight ball. Cover in plastic wrap and leave in the refrigerator for an hour.
Transfer the dough to a floured work surface, then sprinkle a little flour around the rolling pin and dough ball. Roll out the dough into a large circle with a diameter of 28-30 cm.
Transfer the dough to a round dish 22-23 cm in diameter and gently sculpt the edges to form a corolla shape.
Place the dough in the freezer for 10 minutes, until the butter has cooled before continuing.
Remove the dough from the freezer and then line the aluminum pie plate, also covering the edges. Cover with dried beans or other heavy peas, then pre-cook for 10 minutes at 200°C.
For the filling: In a medium bowl, whisk together sugar, glucose syrup (or corn syrup), vanilla, salt, and cinnamon. Add the beaten eggs and mix well until you get a smooth dough.
Melt the butter in a small saucepan over medium heat for 4 to 5 minutes, stirring often. The butter should brown a little.
Mix the butter in the previous mixture and then mix it well.
Drizzle in the pecans, then pour the mixture over the pie crust.
Bake for 50 minutes, or until filling is almost done. Remove from the oven and garnish with a few whole pecans, then bake again until the filling is done, for another 10 minutes.
Let it cool completely before serving. Served with a scoop of vanilla ice cream or a little whipped cream.