When planning your holiday menu, don’t forget the pecan pie
PECAN PIE can be difficult to describe.
It’s not a fruit pie or a cream pie, and it’s not a traditional custard. It falls into a loosely defined category most familiar to our Southern friends — the sugar pie. Sugar pies can be found in many styles and variations, but at its roots, a sugar pie is a single-crust pie with a baked filling of sugar, eggs and flavourings.
The sugar used can be granulated sugar, brown sugar, corn syrup, maple syrup, honey or molasses, depending on what you want your standout flavours to be. Pecan pies are commonly made with corn syrup, which lends a neutral flavour that helps the nuttiness of the pecans shine through, but substituting maple syrup can give richness and complexity without altering the texture.
Because the filling of sugar pies can be very soft, the pecans play an important textural role. These nuts can be added whole, chopped or a combination of both. They will soak up some of the filling, which will make them tender enough to cut with a fork, but with enough bite to contrast the soft, creamy filling.
And what are rich pecans and a sweet filling without a flaky, buttery pie crust? Our all-butter crust is partially baked before filling, which helps keep it crisp despite the wet interior. Experiment with decorative borders and crimping to make your pie stand out on a crowded table.
Pecan pies are simple to prepare (easy as pie!), but it can be tough to determine when your pie is done. Sugar pie fillings won’t always look perfectly firm when they are still hot in the oven. You will notice that the edges of the filling, just along the crust, will be a little bit puffy — like a soufflé — even when the interior still appears slightly wet and jiggly. This is a good indicator that your pie is ready.
Pecan Pie MAKES ONE SINGLE-CRUSTED 9-INCH PIE
(Go to thespec.com for crust recipe) 1½ cups toasted pecan halves ½ cup tightly packed light brown sugar 2 tablespoons all-purpose flour ¾ cup light corn syrup 3 large eggs, lightly beaten 4 tbsp (1/2 stick) unsalted butter, melted and cooled 2 teaspoons vanilla extract ¼ tsp salt Active time: 40 minutes. Inactive time: 1½ hours to overnight.
Preheat the oven to 400 F. Roll out the pie dough and use it to line a 9-inch pie. Partially blind-bake the crust. Let cool to room temperature in the pan on a rack before filling. Keep the oven temperature at 400 F.
Spread the nuts in an even layer over the bottom of the partially baked pie shell. Stir the brown sugar and flour together in a mixing bowl until well blended. Add the corn syrup, eggs, butter, vanilla extract and salt and blend well. Pour the mixture over the nuts, disturbing the nuts as little as possible.
Place the pie on a baking sheet and bake until the centre is softly set, 30 to 35 minutes. Let the pie rest for at least 20 minutes before slicing. Serve warm or at room temperature.
Per serving
703 calories (353 from fat); 40 grams fat (6 g saturated; 1 g trans); 138 milligrams cholesterol; 416 mg sodium; 80 g carbohydrate; 4 g fibre; 40 g sugar; 10 g protein.