Pecan Pie: the delicious American pecan pie that is never missing at Thanksgiving
With its crispy crust and a sweet and very tender filling, pecan pie is the quintessential pie that is served on all North American tables for the Thanksgiving holiday. Today at DAP we bring you its most classic recipe so that you can enjoy it and a little of its history so that you know where this iconic cake of American baking comes from.
Pecan pie the delicious american pecan pie récipe
Pecans are native to North America, so it is not surprising that this nut is the protagonist, along with turkey, pumpkin and cranberries, of the Thanksgiving holiday. However, the history of this pecan pie or pecan pie is much more recent than it might seem.
Pecan pie the delicious american pecan pie pioneer woman
While the first printed recipes for this pie appear back in the late 19th century, the classic pecan pie as we know it now was popularized in the 1930s thanks to the marketing efforts of the Karo company to help sell their corn syrup, a necessary ingredient in the recipe for this cake.
Pecan pie the delicious american pecan pie ingredients
We are not going to fool ourselves, this is a calorie-dense cake if there ever was one, both for its sweet corn syrup and for the amount of molasses, brown sugar and butter, but hey, treating yourself once a year for Thanksgiving won’t be that bad either. and thus be able to experience an authentic Thanksgiving festival like the one in the movies we see on TV, in the purest American style.
For 15 people
Wheat flour (For the dough) 300 g
Butter (For the dough) 240 g
Salt 1 teaspoon (For the dough)
Sugar 1 teaspoon (For the dough)
Very cold water (For the dough) 120 ml
Pecan nuts 210 g
Egg L 3
Karo corn syrup 240 ml
Brown sugar 90 g
Maple syrup 1 tablespoon
Butter 120 g
Salt 1/2 teaspoon
Vanilla extract 1 teaspoon
How to make pecan pie
Total time 2 hours
Preparation 1 hour
Cooking 1 hour
Rest 4 hours
Pecan pie recipe
We will start by preparing the base dough. To do this, we mix the flour, sugar and salt in a bowl or in the glass of a food processor. We mix.
We add half of the butter, mix with our fingertips to sand it or give our food processor a few pulses so that the ingredients are integrated quickly. Then we add the rest of the butter, we repeat the operation until we get a powder that resembles coarse sand.
Difference between pecan pie and southern pecan pie
Little by little we add the ice water, and mix again, until we get a dough that stays together when we pinch a piece with our fingers.
Step by step sin foot
We wrap it in kitchen film and keep it in the refrigerator for at least two hours. Once the rest has passed, we spread it between two sheets of baking paper with sprinkled flour and line a metal cake mold with a removable base with it.
Best pecan pie
We return the base and the mold to the freezer until the moment of filling. In this cake, the base is not pre-baked like in other tartlets.
We will continue preheating the oven to 180 degrees. In a bowl, beat the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla extract and salt until soft.
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