Sweet, both soft and crunchy, the American Pecan Pie is a lovely classic for Thanksgiving. Perfect to fix your sweet tooth!
Thanksgiving is now around the corner and it’s time to bake a great American classic: the pecan pie! A lovely and very sweet dessert to enjoy with some vanilla ice cream.
To me, the main ingredients in a Thanksgiving dessert can either be pumpkin or pecans (sweet potatoes as well). As I already published a delicious Chocolate Pumpkin Pie on the blog, let’s give pecan pies a try today!
As I live in Europe, I haven’t have so many pecan pies in the past but the few ones I tried were amazing. This year however, Thanksgiving is a bit special to me, since my boyfriend David moved to Chicago recently. Yes, moved. So I’m all alone in beautiful Stockholm and we are forced to start a temporary (very) long distance relationship.
As a result, I feel more involved in the American life on a daily basis and I do care even more about the local festivities. Among them of course, Thanksgiving is a cornerstone!
As I am a sweet tooth, I chose dessert first: an authentic American pecan pie. The only twist to this recipe is that it is a grandma recipe from my American blogger friend Ali – Gimme some Oven. In her article, Ali explains how her grandma was an expert at baking pecan pie.
Sweet, both crunchy and soft, this pecan pie recipe is a must try. Perfect to satiate your sweet tooth!
- 1¼ cups (150g) all-purpose flour
- 2 Tablespoons sugar
- ½ teaspoon salt
- 1 stick (110g) cold unsalted butter, diced
- 2 Tablespoons ice cold water
- 2 Tablespoons ice cold vodka (or water)
- 1 cup (200g) granulated sugar
- 1 cup (200g) light corn sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 4 eggs, beaten
- 1 stick (110g) salted butter
- 2 cups (300g) pecans, chopped (+ extra to line the top)
- For the dough: pulse together flour, sugar and salt in a food processor until combined. Sprinkle in half of the diced butter and pulse in 2-second intervals, 2-3 times, or until incorporated. Add remaining butter and pulse until incorporated. Dough will be in little clumps.
- Add water and vodka and use a spatula to mix the liquid into the dough, until just combined (do not over mix). Pack the dough into a bowl, then wrap in a plastic wrap and refrigerate for 1 hour.
- Transfer the dough to a well-floured work surface, then lightly dust the top of the dough as well as the rolling pin with some flour. Roll out the dough into a circle at least 12 inches in diameter.
- Carefully transfer the dough to a 9-inch pie pan and gently press the dough into the plate.
- Section by section, carefully pinch the crust into itself to sculpt an upstanding ridge.
- Place the pie crust in the freezer for 10 minutes to re-chill the butter before continuing.
- Remove from the freezer, then line the inside and the edge of the pie crust with aluminium foil, then fill with some dried beans and pre-bake immediately for 10 minutes at 400°F (200°C).
- In a medium bowl, whisk together sugar, corn sugar, vanilla, salt and cinnamon. Add eggs and beat until smooth.
- Melt butter in a small saucepan over medium heat for 4-5 minutes, stirring often, until the butter turns brown and fragrant.
- Slowly pour butter into the mixture, and whisk to combine.
- Stir in chopped pecans, then pour the filling into the prepared pie crust.
- Bake for about 50 minutes, or until the filling is almost set. Remove from the oven, line with the extra pecans then bake again until the filling is perfectly set.
- Cool on a rack for a couple of hours before slicing and serving. Enjoy with some whipped cream or vanilla ice cream.