Pecan Pie
10 servings
120 minutes
Pecan pie is a true embodiment of American culinary tradition from the southern states, where pecans have long been valued for their rich flavor. Its rich buttery filling mixed with hints of caramel, brandy, and milk creates a delicate, velvety texture that perfectly complements the crunchy shortcrust base. During baking, the nuts release their deep aromatic notes, filling the home with warmth and coziness. This pie is not just a dessert but a symbol of family celebrations served on Thanksgiving or Christmas. It pairs perfectly with a cup of aromatic coffee or vanilla ice cream, enhancing the harmony of flavors. Each slice is a small gastronomic journey that awakens the senses and creates an atmosphere of genuine enjoyment.
1
Mix flour (1.5 cups) with salt.
- Wheat flour: 2 glasss
- Salt: pinch
2
Chop the butter into small pieces.
- Butter: 240 g
3
Add butter (120 g) to the flour and rub into crumbs. Pour in 3 tablespoons of ice water. Mix until the mixture starts to form a ball. The dough should be soft and elastic. Cover and refrigerate for 30 minutes.
- Butter: 240 g
- Water: 3 tablespoons
4
In another bowl, mix flour (2 tbsp) with sugar.
- Wheat flour: 2 glasss
- Sugar: 300 g
5
Add eggs and milk. Mix.
- Chicken egg: 2 pieces
- Milk: 2 tablespoons
6
Add butter (120 g) and blend with a blender.
- Butter: 240 g
7
Pour the cognac and mix.
- Cognac (brandy): 4 tablespoons
8
Set aside some nuts for decorating the pie, and grind the rest to add to the mixture.
- Pecan: 1 glass
9
Take the dough out of the fridge and roll it out 3 cm larger than the size of the mold for the edges.
10
Transfer the dough to the mold and carefully spread it over the bottom surface and then up the sides. Level the edge of the rim and make decorative treatment with a fork.
11
Transfer the filling to the mold.
12
Place the nuts set aside for decoration on the pie.
- Pecan: 1 glass
13
Bake in a preheated oven at 200 degrees for 40 minutes.
