Pecan Pie

Pecan pie is a delicious dessert originating in the Southern United States and is undoubtedly the American pie we all think of when considering the classic Thanksgiving dessert. It is an easy-to-prepare pie and absolutely irresistible if you enjoy caramelized nuts.

Technically, it is classified as a “sugar pie,” which is hardly surprising given its components. The classic recipe popularized by the makers of Karo syrup calls for one cup of the product in the filling mixture, along with eggs, sugar, butter, vanilla extract, and pecans. The combination of these elements creates a filling that is both rich and fudgy, while achieving a beautifully crisp finish on the surface.

There are several alternatives to replace Karo syrup, such as maple syrup, brown sugar, molasses, and it may even be flavored with spirits like bourbon, rum, or whisky. Many variations of this traditional pie exist, incorporating ingredients such as chocolate or dulce de leche… There are even adaptations presented in different formats: cookie bars, brownies, or even cheesecake.

Origin

The origin of this pie, born in the United States, dates back to the late XIX century. Both the recipe and presentation have remained largely unchanged since its creation. Pecans are native to North America; through Native American tribes, they spread as far north as Illinois and as far south as Iowa. They grew along the fertile regions irrigated by the Mississippi River, extending eastward to Alabama. After the Civil War, commercial growers introduced selected pecan varieties for cultivation in Georgia. Grafted pecan trees also became common in Louisiana during the mid to late XIX century.

The name of the nut itself derives from the French word pacane, which originates from an Algonquin term meaning “nut” or “hard-shelled fruit.” This may help explain why some believe the French invented pecan pie after settling in New Orleans, as Native Americans introduced them to the nut and, given their strong baking tradition, they may have created the pie. However, there is little evidence to support this claim.

The earliest printed pecan pie recipes began appearing in Texas cookbooks in the 1870s and 1880s. The first recipe closely resembling what we now know as pecan pie was published in 1898 in a St. Louis church charity cookbook, written by a woman from Texas.

In the early XX century, pecan pie recipes began appearing outside of Texas, but the pie did not gain widespread popularity until the mid-1920s. It was then that the manufacturer of Karo syrup decided to print a pecan pie recipe on the product’s packaging. The wide distribution of this syrup introduced pecan pie to a broad audience, highlighting its simplicity and ease of preparation.

Pecan Pie – Step-by-Step Recipe

PREPARATION TIME: 5 HOURS

DIFFICULTY: MEDIUM

For the pecan pie we will prepare here, we will use a Sweet Shortcrust Pastry (Pâte Sablée) as base. This will give the pie a more refined finish. Preparing this pastry will likely require the most skill, aside from the final decoration.

The filling will follow the classic American formula, but we will use maple syrup instead of traditional Karo syrup.

Finally, and no less important, the decoration will require pecans perfect in size and color. You may create a simple arrangement or a more elaborate pattern like the main version shown in the photos. In the video, you will find several decorative options.

It is best to decorate immediately after pouring the hot filling, as the pecans will set perfectly in place.

This pie can be served immediately or the following day. It may even be gently reheated. Pecans can also be substituted with walnuts if desired.

 Watch the recipe video: https://youtu.be/Z8_lZKOStA4

Preparation Time: 3 hours

Cooking Time: 80 minutes

Total Time: 5 hours

Cost: Low

Cuisine: American

Calories: 386 kcal

Recipe ( 2 cakes about 11’’- 28 cm, 1’ - 3 cm tall, 8-10pax)

Sweet Shortcrust Pastry (Pâte Sablée)

240 g Butter (1 cup + 1 tablespoon)

400 g Flour (3 ¼ cups)

45 g Almond Flour (½ cup)

150 g Confectioners’ Sugar (1 ¼ cups)

2 Eggs

Filling – Pecans

475 g Maple Syrup (1 ½ cups)

350 g Water (1 ½ cups)

200 g Chopped Pecans (2 cups)

90 g Butter (6 tablespoons)

75 g Flour (½ cup + 1 tablespoon)

Vanilla Extract (1 teaspoon)

 The Sweet Shortcrust Pastry (Pâte Sablée)

The butter must be very cold.

In the bowl of a stand mixer, combine the butter and all the dry ingredients.

Using the paddle attachment, mix on low speed until a sandy, crumb-like texture is obtained.

Add slightly more than two-thirds of the eggs (not all of them) and mix just until the dough begins to come together.

Refrigerate for approximately 3 hours.

Roll the dough out to a thickness of 2–3 mm (⅛ inch).

Cut a 30 cm (12-inch) circle and use it to line a 15 cm (6-inch) diameter ring.

Bake for approximately 20 minutes at 180°C (350°F).

Allow to cool completely, then unmold.

The Filling

Place the butter over medium heat.

Once melted, add the flour and whisk until a smooth paste forms.

Add the maple syrup, vanilla extract, and water.

Bring to a boil and cook until the mixture reaches a consistency similar to pastry cream.

Remove from the heat.

Allow to cool slightly.

Stir the mixture and proceed to fill the tart shells.

Decorate as desired.

Serve warm or cold.