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Friday, April 15, 2016

The Ultimate Pecan Pie

This honey of a dessert ditches highly processed corn syrup in favour of natural honey for a more rich, complex flavour. Serving the pie at room temperature guarantees the filling will be completely set.

By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: January 2014
Prep time 20 minutes
Total time 4-1/2 hours
Portion size 12 servings


1/2 cup (114 g) unsalted butter
1 cup (220 g) packed brown sugar
1/2 cup (125 mL) liquid honey
1 tbsp (15 mL) cider vinegar
2 tsp (10 mL) vanilla
1/4 tsp (1 mL) salt
3 eggs, lightly beaten
2 cups (230 g) pecan halves

1-1/4 cups (175 g) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (114 g) cold unsalted butter, cubed
1/4 cup (60 mL) cold water

Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with a few larger pieces. Drizzle cold water over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more cold water if necessary. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.

Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.

Let pastry stand at room temperature until slightly softened, about 5 minutes. On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge. Prick bottom all over with fork. Refrigerate until firm, about 30 minutes.

In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat; whisk in honey, vinegar, vanilla and salt. Whisk in eggs.

Sprinkle pecans in pie shell; pour egg mixture over top. Bake on baking sheet on bottom rack in 350 F (180 C) oven until filling is set, 50 to 60 minutes. Let cool completely in pan on rack.

Tip from The Test Kitchen: Put the baking sheet in the oven during preheating—the hot pan underneath the pie plate helps the bottom crust cook to goldenbrown perfection.

Change it up - Honey Walnut Pie: Replace pecans with walnut halves.

Nutritional Information per serving: about
cal 434 pro 5g total fat 29g sat. fat 11g 
carb 43g dietary fibre 2g sugar 31g chol 87mg 
sodium 121mg potassium 175mg   
calcium 4 iron 11 vit A 15 folate 17

1 comment:

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