American Pecan Pie
12 servings
80 minutes
American pecan pie is a true embodiment of Southern hospitality and warmth. Its history roots in the traditions of the Southern states of the USA, where the pecan nut holds a special place in cuisine. The pie delights with its deep caramel sweetness from molasses and brown sugar, while the nuts add a crunchy texture and rich flavor. Rum and vanilla extract contribute subtle, refined aromatic notes. The crust is light and crumbly, making each slice perfect. This pie is traditionally served at room temperature, complemented by vanilla ice cream or whipped cream. An ideal dessert for cozy evenings, it evokes a sense of home warmth and celebration. Its rich flavor and elegant texture make it a beloved treat not only in the USA but around the world.
1
Mix flour, diced butter (125 g), and a quarter teaspoon of salt by hand or with a dough mixer attachment until you get a crumbly mixture with butter balls the size of peas.
- Wheat flour: 175 g
- Butter: 225 g
- Salt: 0.5 teaspoon
2
Sprinkle the dough with 3 tablespoons of ice water and knead it again. Try to squeeze a portion of the dough in your palm - if it crumbles, add half a tablespoon of water until the desired consistency is achieved.
- Water: 5 tablespoon
- Water: 5 tablespoon
3
Place the dough on a floured surface and divide it into 4 portions. Fold each portion 4 times like a handkerchief. Then combine them all and shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
4
Preheat the oven to 190 degrees.
5
Place the dough on a lightly floured surface, roll it out to fit the baking pan with an additional 3 cm for the edges. Line the bottom and sides of the pan and trim any excess. Prick the bottom several times with a fork and freeze for 10 minutes (or chill for 30 minutes).
- Wheat flour: 175 g
6
Chop half of the nuts.
- Pecan: 2.5 glasss
7
For the filling, melt the remaining butter over medium heat. Add sugar and stir until it melts. Remove from heat and pour in molasses, vanilla essence, rum, and remaining salt. Cool down. Take the dough form out, place foil over the dough and add weights (beans or ceramic balls). Bake for 12 minutes, carefully remove it, take out the weights and bake for another 5 to 10 minutes (watching to avoid burning). Cool in the form.
- Butter: 225 g
- Brown sugar: 250 g
- Syrup: 150 g
- Vanilla extract: 2 teaspoons
- Rum: 2.5 tablespoons
- Salt: 0.5 teaspoon
8
Lightly beat the eggs in a separate bowl and carefully add to the sugar mixture, whisking with a mixer for about 10 minutes until airy. Add the chopped pecans and mix again. Pour the mixture into the baked base and arrange whole pecans on top.
- Chicken egg: 3 pieces
- Pecan: 2.5 glasss
9
Bake for 50 minutes, remove and cool thoroughly.
10
Serve the pie at room temperature with a scoop of vanilla ice cream (or whipped cream).
- Vanilla ice cream: to taste