Pecan pie
Pekanpai is the result of a gentle encounter between French immigrants and Native Americans in New Orleans in the early 18th century. This dessert is a regular at the cake table at Christmas and for Thanksgiving in the USA. We think it is self-written for the BBQ buffet, and best served warm with a good ice cream.
Find out
Paiform
Food processor / Kitchen machine
Approach
Put flour, salt, sugar and butter in a food processor and pulse until the dough collects while you add a little and a little water. If you do not have a food processor, you can crumble the ingredients with your fingers, it only takes a little longer. Pour the lumps of dough on the kitchen table and knead until you have a total dough. Wrap the dough in plastic wrap and place it in the fridge for approx. 1 hour.
Take the dough out of the fridge and roll the dough until it fits in a 23-26 cm round pie tin. Here you can use a fully molded mold or one with loose edges, it's entirely up to you. Press the edges out well and cut off excess dough. Put the mold in the fridge while you make the pecan filling.
Set the grill to 165 ° C. Melt the butter in a saucepan and mix with all 3 syrups, including rum. If you do not have one of the syrups, you can easily compensate with more of another, it works just fine.
Mix all the dry ingredients in a bowl. Take another bowl and put in the vanilla seeds and eggs. Mix well until you can stir out the vanilla seeds. Mix the flour mixture in the vanilla seed / egg mixture and stir everything well. Then mix in the syrup mix and mix this well together as well.
Take the pie base out of the fridge and place the chopped pecans in the bottom of the pan. Pour the filling over and grill indirectly at 165 ° C for 25-30 minutes. Keep an eye on the temperature along the way. Turn the pie 180 degrees as it can get a little warmer at the back edge. When it is a little hazy in the middle and has settled at the edges, it is finished. Let it cool before cutting into it.
Ingredients
BOTTOM:
180 g wheat flour
110 g diced butter (cold) 1 tbsp sugar
1⁄2 teaspoon salt
4 cl water (1 shot)
FILL:
75 g dairy butter
175 g corn syrup
175 g maple syrup
175 g plain light syrup 2 tablespoons sugar
1 tablespoon flour 1⁄2 teaspoon salt
1⁄4 cinnamon
3 eggs
1 vanilla bean
180 g pecans
2 tablespoons good room, preferably Zacapa
Pecan pie
Pekanpai is the result of a gentle encounter between French immigrants and Native Americans in New Orleans in the early 18th century. This dessert is a regular at the cake table at Christmas and for Thanksgiving in the USA. We think it is self-written for the BBQ buffet, and best served warm with a good ice cream.
Find out
Paiform
Food processor / Kitchen machine
Ingredients
BOTTOM:
180 g wheat flour
110 g diced butter (cold) 1 tbsp sugar
1⁄2 teaspoon salt
4 cl water (1 shot)
FILL:
75 g dairy butter
175 g corn syrup
175 g maple syrup
175 g plain light syrup 2 tablespoons sugar
1 tablespoon flour 1⁄2 teaspoon salt
1⁄4 cinnamon
3 eggs
1 vanilla bean
180 g pecans
2 tablespoons good room, preferably Zacapa
Approach
Put flour, salt, sugar and butter in a food processor and pulse until the dough collects while you add a little and a little water. If you do not have a food processor, you can crumble the ingredients with your fingers, it only takes a little longer. Pour the lumps of dough on the kitchen table and knead until you have a total dough. Wrap the dough in plastic wrap and place it in the fridge for approx. 1 hour.
Take the dough out of the fridge and roll the dough until it fits in a 23-26 cm round pie tin. Here you can use a fully molded mold or one with loose edges, it's entirely up to you. Press the edges out well and cut off excess dough. Put the mold in the fridge while you make the pecan filling.
Set the grill to 165 ° C. Melt the butter in a saucepan and mix with all 3 syrups, including rum. If you do not have one of the syrups, you can easily compensate with more of another, it works just fine.
Mix all the dry ingredients in a bowl. Take another bowl and put in the vanilla seeds and eggs. Mix well until you can stir out the vanilla seeds. Mix the flour mixture in the vanilla seed / egg mixture and stir everything well. Then mix in the syrup mix and mix this well together as well.
Take the pie base out of the fridge and place the chopped pecans in the bottom of the pan. Pour the filling over and grill indirectly at 165 ° C for 25-30 minutes. Keep an eye on the temperature along the way. Turn the pie 180 degrees as it can get a little warmer at the back edge. When it is a little hazy in the middle and has settled at the edges, it is finished. Let it cool before cutting into it.
