Here’s a secret that I probably shouldn’t be telling you: I made this Pecan Pie all the way back in April. The April that was six months ago. Right when the sun was starting to shine down on us & make everything that tiny bit warmer, I began dreaming about Autumn and all of the little joys that it brings. Cozy nights by the fire, huddling up under a blanket, crisp & windy days, warming soups, hot chocolates, & pie. Now, I’ve never been a huge summer person, and lord knows that I hate the sun, but I think I managed to outdo myself a little this year.
I mean, come on. Who makes pecan pie in April? Right after I made, photographed, & started writing the post for this pie, Boyfriend pointed out that it wasn’t even really summer yet. Like, who would want to read about pecan pie before summer? This realization resulted in me editing the photos, getting the pie absolutely 100% blog tried & tested, & safely putting all of this information in a nice little folder on my laptop labeled “do not use until after Oct 16th”. Looking at a calendar now, I can only assume I picked such a random date because it’s kind of in the middle of the month? But who knows.
This beaut is the first of many autumnal bakes to grace the blog this year, & I must warn you in advance that this is currently the only one that doesn’t involve apples. Good news for all you apple pickers out there, not so good news for anyone who hates apples.
Anyways, this pie. This pie is one of those pies that surprised us with it’s deliciousness. Like, all pecan pie is delicious, but let’s be real here – most pecan pies are sickly sweet & the filling can sometimes be too squishy & not strong enough to hold itself together. This pecan pie however, is the stuff of dreams. The filling is so perfectly gooey & still somehow magically stable, there’s a crispy sugar syrup layer on top for a nice bite, the pecans get roasted before being baked into the pie, and to top it all off there’s a chocolate pie crust. Dreams. Let me remind you that I made this cake all the way back in April, & according to families & co-workers alike, this is one of the best things I’ve baked all year – it was so right on every single level.
Makes a 10-inch pie | Adapted from Marc Grossman’s ‘New York Cult Recipes’
- 125g salted butter, cold & cubed
- 225g plain flour
- 2 tablespoons cocoa powder
- 1 ½ tablespoons icing sugar
- 1 ½ teaspoons caster sugar
- 60ml cold water
- 250g pecans
- 225ml sugar syrup
- 340g light brown sugar
- 70g salted butter
- 1 teaspoon vanilla extract
- 115ml cream
- 6 eggs
- 1 tablespoon sugar syrup
- First, make the pastry. In a large bowl, use your fingertips to incorporate the cold butter into the dry ingredients to give a crumbly consistency. Slowly add the water into the bowl & mix until you have a smooth dough. Roll into a ball & wrap in cling film – refrigerate for 1-2 hours.
- Preheat the oven to 180C & line a baking tray with parchment paper. Sprinkle the pecans across the tray in a single layer & bake in the oven for about 10 minutes, or until lightly toasted & fragrant.
- In the meantime, in a large saucepan heat the sugar syrup, brown sugar, butter, and the vanilla over a low heat until the sugar has dissolved. Once dissolved, bring the mixture to the boil, then remove entirely from the heat & pour in the cream. Stir & allow to cool. Add the eggs into the saucepan one at a time, ensuring that each egg is fully incorporated before adding the next.
- When the pecans are toasted, remove from the oven & allow to cool for a few minutes, then use your hands to coarsely break them up; set aside. Remove the pie dough from the fridge; butter & flour a 10-inch pie dish.
- Using a rolling pin & a lightly floured surface, roll the dough out to make a large circle that can hang over the edge of your dish by roughly 2-cm. Place the dough into your dish & press down lightly; leave to rest in the fridge for 1-hour.
- Preheat the oven to 180C again. Prick the base of the pastry with a fork, cover with parchment paper and cooking beans & bake for 15-minutes. After 15-minutes, remove the paper & the beans & bake for a further 5-minutes until dry & lightly golden.
- Spread the pecans over the base & pour the filling mixture over the top. Place in the preheated oven & bake for about 40 minutes, or until the top is glimmering but the centre is still slightly wobbly.
- Remove from the oven & brush lightly with the sugar syrup. Leave to cool before cutting.