Description
Give traditional pecan pie a twist this holiday season by using finely chopped pecans to create a smooth topping on this chopped pecan pie!
Ingredients
Pie Crust:
- 1 and 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter
- 4 egg yolks
Pecan Filling:
- 3 eggs
- 1/2 cup granulated sugar
- 4 tablespoons maple syrup
- 1/4 cup butter, melted
- pinch of salt
- 1/2 teaspoon vanilla extract
- 1 and 1/4 cup pecan halves, finely or coarsely chopped
- 1/2 cup pecan halves
Instructions
Pie Crust:
- Prepare the pastry by combining all the ingredients manually or in a powerful food processor. When combining manually, I sift flour on the kitchen table or large cutting board, make a “hole” in it and add the egg yolks, butter and sugar. Then, carefully mix all together until you form a firm ball.
- Roll out the dough on the sheet of parchment paper. Place into a pie dish and let it cool in the refrigerator for one hour.
Pecan Pie:
- Preheat the oven to 400 F.
- Make the filling: Beat eggs in a large mixing bowl. Slowly add sugar and continue beating until the mixture turns into a light yellow colour. Add the maple syrup, butter, salt, and vanilla and mix until fully combined. Stir in the chopped pecans.
- Punch the pie crust with a fork several times to help release air during baking process.
- Place pie crust into the oven and bake for 10 minutes, remove from oven, and reduce the oven temperature to 350 F.
- Pour the pie filling into the slightly baked pie crust. Bake pie for another 25-30 minutes until the top of the pie turns golden and the filling doesn’t appear to be liquid when you shake the pie dish.
- Decorate with pecan halves and place it in the oven for another 5 minutes.
- Let pie cool completely and serve. (Optional: sprinkle some pastry crumbs from the pie dish on top).
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert