- Prep
- 45 min
- Cook
- 55 min
- Total time
- 100 min
- Yield
- 8 servings
- Difficulty
- Medium
- Calories
- 520 kcal
Quick summary
“This pecan pie combines a buttery, crispy pre-baked crust with a silky artisanal salted caramel and vanilla filling. The walnut halves distributed at the base rise during the oven, creating a crunchy and golden layer with a fleur de sel finish.”
What you need to know
- Pre-baking the dough under weights is mandatory to prevent the edges from shrinking and ensure a dry and crispy bottom.
- The caramel over medium-high heat should reach a dark amber tone before the careful addition of butter and heated heavy cream.
- The eggs beaten with syrup should be incorporated into the already warmed caramel so they don't coagulate before going to the oven.
Ingredients
Main
- cups (240g) All-purpose flour
- xícara (226g) Plugrà unsalted butter (chilled, cubed)
- tablespoon Granulated sugar
- teaspoon Salt
- cup (approximately) Ice water
- cup (200g) Granulated sugar
- cup (60ml) Water
- cup (113g) Plugrà unsalted butter
- cup (120ml) Fresh heavy cream (35% fat)
- teaspoon (or to taste) Flor de sal
- teaspoon Vanilla extract
- units Large eggs
- unit Egg yolk
- xícaras (200g) Pecan halves
- cup (60ml) Corn syrup (light) or honey
Instructions
Principal
- Dough Preparation: In simple terms, combine flour, sugar, and salt. Add the cold butter and mix until you get a coarse crumble texture. The short answer is to incorporate the butter quickly so it doesn't melt. Add cold water, one tablespoon at a time, until the dough comes together. Form a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Bake the Dough (Pre-Bake): On a floured surface, roll out the dough and line a 23 cm pie pan. Trim the edges. Pierce the bottom with a fork. Line with parchment paper and fill with pie weights. Bake in a preheated oven at 190°C for 15 minutes. Remove the weights and bake for another 5-7 minutes, until lightly browned.
- Prepare the Caramel (CAREFUL): In a thick-bottomed pan, add the sugar and water. Cook over medium-high heat, without stirring, until a deep golden caramel is obtained. This process is crucial for the flavor. The secret to this recipe is patience not to burn the sugar and to reach the perfect amber color, which defines the depth of flavor.
- Caramel Finishing: Remove the caramel from the heat. Carefully add Plugrà butter and whisk vigorously until emulsified. The professional technique is to heat the heavy cream slightly before adding, to avoid thermal shock. Add the hot heavy cream slowly, stirring. Incorporate the fleur de sel and vanilla.
- Filling Preparation: Let the caramel warm for about 10 minutes. In a separate bowl, beat the eggs and the yolk lightly. Add the corn syrup (or honey) to the eggs. Then, slowly incorporate the warm caramel into the beaten eggs, stirring constantly to prevent the eggs from cooking.
- Pie Assembly: Spread the pecans evenly over the bottom of the pre-baked crust. Pour the caramel filling over the nuts, ensuring they are well covered. You can arrange some walnut halves on top for a more attractive look before baking.
- Baking the Pie: Take the pie to the preheated oven at 175°C. Bake for 40-50 minutes, or until the center is almost firm and the edges are slightly puffed and golden. The most important tip is not to overbake; the center may have a slight jiggle, as it will set upon cooling.
- Cooling: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. Cooling is essential for the filling to set and reach the ideal consistency. This process can take 3 to 4 hours.
Chef's tips
- Heat the fresh heavy cream before pouring into the hot caramel to avoid violent splashing and excessive thermal shock.
- Use a greased springform pan to facilitate unmolding and obtain slices with clean and symmetrical edges.
- Let the pie cool completely for at least 3 hours at room temperature so that the caramel filling firms up completely.
Variations
- Add 2 tablespoons of American bourbon or aged whiskey to the caramel filling for a woody aroma.
- Spread a thin layer of 70% semisweet chocolate chips over the pre-baked crust before adding the nuts.
- Sprinkle fine orange zest over the filling before baking to introduce a refreshing citrus nuance.
Substitutions
- Pecans can be replaced with traditional walnuts or coarsely chopped Brazil nuts.
- Light corn syrup can be replaced with orange blossom honey or mild sugarcane molasses.
- Fresh heavy cream with 35% fat can be swapped for pasteurized cream in the same weight proportion.
How to store
Store in a closed container in the refrigerator for up to 5 days. Remove 30 minutes before serving to recover the velvety texture of the caramel.
Can it be frozen?
Freeze the already baked and cold pie whole or in slices well wrapped in plastic film for up to 2 months. Thaw under refrigeration.
What to serve with
Serve with a well-pulled unsweetened espresso, a scoop of vanilla bean ice cream, or a spoonful of pure whipped cream.
Frequently asked questions
Why shouldn't you stir the sugar and water syrup with a spoon during boiling?
Stirring with a spoon stimulates the formation of hard sugar crystals; just shake the pan by the handles with gentle movements.
What is the purpose of putting fleur de sel on the pie?
The fleur de sel breaks the dense sweetness of the caramel and enhances the natural toasted oils of the pecans with every bite.
Can I prepare the dough in advance and freeze it raw?
Yes, roll out the dough in the pie dish and freeze for up to 1 month; bake directly from the freezer protected by parchment paper and weights.
How to prevent the pecan pie filling from becoming soft and runny when cutting?
Bake until the center shows a slight firm jiggle and wait for it to cool completely before slicing so the butter and sugar stabilize.
