Pecan Pie

pecan pie LaRomiBakery

Pecan Pie, the simple, still impressive dessert. Your guests or host will be surprise with it. It looks like an elaborated and fancy dessert, but truth be said, its simple. It just requires paying attention to details, temperature, and times. You can't go wrong with it! And the top? Decorate it as you wish! Get creative, search online, give it your personal touch!

When I made it last week, I was with my mom, who does not like pecans. She asked me if I could make a mini pie of almonds, and so I did. The result: a rich pie. Equally as good as pecans. So, now you know. No excuses!

By itself, or with vanilla ice cream, heavy whipped cream is good!

By itself, or with vanilla ice cream, heavy whipped cream is good!

 

Pecan Pie


Makes: 9-inch pie         Prep time:         Cook time:

Ingredients:

Dough
  • 315 gr All-purpose flour
  • 15 gr Sugar
  • 5 gr Salt
  • 220 gr Butter, cut into pieces
  • 70 gr Water, cold
  • Filling
  • 200 gr Brown sugar
  • 175 gr Light corn syrup
  • 90 gr Butter
  • 10 gr Bourbon
  • 15 gr Vanilla extract
  • 1 ½ tsp Salt
  • 4 u Eggs
  • 240 gr Pecan halves, divided
  •  

    Directions:
    1. Dough: Combine the flour, sugar, and salt in the food processor. Add the butter and blend until lime bean crumbs size form, about 2 minutes. Add the water a table spoon at the time and continue to mix until the dough just comes together. Turn out the dough onto a lightly floured work surface. Wrap tightly and refrigerate for at least 1 hour before rolling. Preheat the oven to 375F,. Line the pie on the pan, 9 inch, and place it on the refrigerator for 45 minutes. Remove from refrigerator, place beans or any weight on the tart, bake for 25 minutes.
    2. Filling: Coarsely chop ¼ of the pecans. Melt the sugar, light corn syrup, and butter on a large pan over medium heat, stirring constantly and scraping the sides, until it comes to a boil. Remove from the heat, add bourbon and let cool down. Meanwhile beat the eggs, make sure they do not get foamy. Pour the syrup to the eggs, add vanilla and salt. Line the chopped pecans and place whole pecans on top on the bottom of the crust. Pour the filling, make sure not to overfill it. Bake the pie at 350F for 30 minutes.

    ** TIP: The dough can be held in the refrigerator for three days or frozen for up to three months. The Pie should be done the day before, for cooling down and setting purposes.

mini pecan pie LaRomiBakery