Tall Pecan Pie
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 767, total fat 60 G., saturated fats 20 G., proteins 7 G., carbohydrates 56 G., fiber 4 G., cholesterol 157 mg, sodium 403 mg, sugar 38 G.
Calories 767, total fat 60 G., saturated fats 20 G., proteins 7 G., carbohydrates 56 G., fiber 4 G., cholesterol 157 mg, sodium 403 mg, sugar 38 G.
The name says it all! This pie is filled with chunks of buttery pecans in a sweet syrup. It's even topped with an extra layer of pecans, toasted in the oven a few minutes before the pie is done, giving it a tall, plump texture. Nut lovers will be delighted.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons cornstarch
- 3 large eggs + 2 egg yolks
- 3/4 cup dark brown sugar
- 1 tbsp. apple cider vinegar
- 1 tsp vanilla extract
- 110 g + 5 tbsp softened unsalted butter
- 1/3 tbsp. + 1/4 tbsp. maple syrup
- 1/3 cup + 3 tablespoons corn syrup
- 1 and 3/4 teaspoons coarse salt
- 1 cup heavy cream
- 4 cups pecans
- 1 frozen sheet of 25cm diameter pie dough in a deep pan
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Recipes with similar ingredients: puff pastry, pecans, eggs, starch, apple cider vinegar, cream, maple syrup
Cooking the dish according to the recipe:
- Place the baking tray in the oven and preheat to 190°C.
- In a small bowl, combine the cornstarch with 2 tablespoons of cold water until smooth. In a food processor, combine the eggs, yolks, brown sugar, vinegar, vanilla, 4 oz. of butter, 1/3 cup of maple syrup, 1/3 cup of corn syrup, 1 teaspoon of salt, 1/2 cup of heavy cream, and the cornstarch slurry. Once smooth, add 1 1/2 cups of the nuts and pulse in 5-second bursts until finely chopped.
- Spread the filling over the dough and place the pan on a preheated baking sheet. Bake until the center of the pie is just set, 40–45 minutes.
- Coarsely chop the remaining 2.5 cups nuts. Heat a large skillet over medium heat and melt the remaining 5 tablespoons butter, then add 1/4 cup maple syrup and 3 tablespoons corn syrup.
- Cook, stirring with a wooden spoon, until bubbly, then add the remaining 1/2 cup cream and 3/4 teaspoon salt. Reduce heat to low, add the nuts, and continue cooking, stirring, for about 2 minutes.
- Spread the pecans over the pie and return it to the oven until you smell the pecans toasting, about 5 minutes. Let cool to room temperature and serve.
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