As the month of September unfolds, the days get chillier and more forlorn. The sun and warmth have been replaced with cold, grey skies, and the summer holidays are but a distant memory – yet, what better way than to warm the cockles of our gloomy hearts than to bake a homemade pecan pie with its deliciously sweet and nutty flavour, and it’s crunchy yet unbelievably moist interior…
If you don’t believe in magic, now is the time to start, for there is nothing more enchanting than eating a slice of warm pecan pie, with a large dollop of whipped cream or vanilla ice cream – This recipe is guaranteed to put a smile on your face… So whisks and wooden spoons ahoy, for it’s time to make this simple yet divine pecan pie!
Homemade pie crust
- 320g all-purpose flour
- 100g butter, cold and cut into chunks
- 1 tablespoon of caster sugar
- A pinch of salt
- A sprinkle of ice-cold water
- rolling pin
- 250g coarsely chopped pecans
- 3 eggs
- 120ml natural agave syrup (Note: traditional pecan pie uses corn syrup which I find too sweet. I have replaced the corn syrup with organic agave syrup, which tastes just as sweet but has lower sugar levels (it has more natural fructose and less glucose syrup in it), which is better for the health).
- 100g brown sugar
- 1 teaspoon of natural vanilla (powdered)
- Half a teaspoon of ground cinnamon (Note: Half a teaspoon of cinnamon a day can help prevent heart disease)
- A pinch of salt
- 60g melted butter
You can use a store-bought pie crust, but I would advise against it. Nothing is more delicious than making one’s own pie crust from scratch. You’ll get that buttery-crumbly texture that you can’t get from a store-bought pie crust, which is usually packed full with additives.
Firstly, in a large mixing bowl, pour the flour, salt, and caster sugar and stir. Then add the chunks of butter (straight from the fridge) and with your fingers make a crumbly mixture. Add the cold water and form a ball with the crust.
Tip: Many recipes insist on refrigerating the pie crust for 1h before baking it. I didn’t, I find that the crust hardens with refrigeration and isn’t as moist afterward. I also find it easier to roll out without refrigeration. Grease a round pie dish (25-30cm diameter). Roll out the dough and gently lay it into the dish making sure that it’s properly evened out; Because the pie crust will shrink slightly during the baking process, make sure that the sides of the dish are covered with enough dough. Don’t forget to prick the pie crust with a fork, and to flatten the edges.
Bake at 180°C (356°F) for about 10 minutes or until slightly golden-brown. Do not over bake else the pie crust will burn during baking, once filled.
Once the crust is done, take it out of the oven and set it to cool for a few minutes before spreading the pecans evenly inside. Then set the oven temperature at 185°C (365°F).
Meanwhile, in another mixing bowl, beat the eggs until light and frothy, then add the natural vanilla essence, the ground cinnamon, and the salt. Pour in the agave syrup and melted butter and whisk again until completely combined. Pour the mixture over the pecans and bake for approximately 40 to 50 minutes, after which if the pie isn’t completely cooked, turn off the oven and leave for another 10-15 minutes. The pie will continue to bake in the hot oven, without burning.
Tip: Because of the pecan nuts and agave syrup, the top of the pie tends to catch and burn. So as to prevent this happening, cover the pie with aluminum foil about 15minutes into the baking process, and thus until the end.
Enjoy this extremely moist, yet deliciously crunchy pecan pie with a dollop of fresh whipped cream or vanilla ice cream and bask in its sweet nutty taste as you sip a strong espresso!
Tip: Serve slightly warm or at room temperature. Can be stored up till 4 days in the refrigerator.
I hope you have fun making this easy pie, see you here again next week for more exciting recipes!