Pecan Pie

10 Nov Pecan Pie

If you’re a fan of desserts with that sweet, crunchy touch that makes you want a second slice, you’re going to love this pecan pie. The combination of pecans, caramel, and a buttery crust makes it perfect for sharing after a meal. Let’s get to the recipe!

Ingredients

For the filling:

• 200 g pecans
• 60 g butter
• 150 g honey
• 200 g brown sugar
• 1 tablespoon rum
• 60 ml heavy cream
• 3 eggs

For the crust:

• 250 g all-purpose flour
• 125 g butter
• 1 tablespoon salt
• 50 g powdered sugar
• 5 egg yolks

Preparation

• Place the flour, salt, powdered sugar, and cold butter cut into cubes in a food processor. Process, then add the egg yolks. Process again until the ingredients are well combined.
• Transfer the dough to a work surface, roll it out, and place it in a pie pan. Refrigerate or freeze while you prepare the filling.
• Toast the pecans in the oven for 5 to 10 minutes at 160°C (320°F). Remove and set aside.
• In a skillet, combine the honey, butter, brown sugar, and rum. Cook until the mixture comes to a boil, stirring constantly. Remove from the heat and let it cool in a bowl.
• Add the heavy cream and eggs to the caramel mixture and whisk well.
• Roughly chop the pecans and distribute them over the chilled crust. Pour the caramel and egg mixture over the top.
• Bake at 160°C (320°F) for 25 to 30 minutes. Let it rest before serving.