I suppose we could say this has become my signature dessert after all these years making & eating it and it’s definitely one of my favourite. Rich, buttery, bourbonny & nutty goodness. This is the ultimate indulgence and is totally worth it. Serve it with a nice ice-cream or custard to get the balance right on the palate.
INGREDIENTS & METHOD FOR THE PIE CASE:
750g flour
375g cold butter
250g caster sugar
4 eggs
Grate the butter
Mix with the flour & sugar until bread crumbs form
Add the eggs
Mix to form the dough
Wrap in cling film & place in the fridge for 1 hour
Take out of the fridge
Knead the dough a little
Roll out 1cm thick on a floured work surface
INGREDIENTS FOR THE MIX:
320g pecan nuts
180g maple syrup
320g beurre noisette (or nut butter)
240g brown sugar
5 eggs
1 tea spoon of vanilla essence
15ml Jack Daniels
METHOD FOR THE BEURRE NOISETTE:
Slice 320g of salted butter
Add the butter into a pan
Heat it gently & whisk it as it melts, be careful not to let it burn
Once the butter is brown with a nice nutty aroma, take it of the heat
Let it cool down a little bit before to add to the mix
METHOD FOR THE MIX:
Mix the eggs, maple syrup, vanilla, beurre noisette & sugar together with a blender
Add in the pecan nuts, hold on enough nuts to decorate the top of the pie (I personally keep 24 of the nicest, unbroken nuts)
Blend up again with the pecan nuts
Pour the mix into a pie case
Place the nuts you saved on top of the pie mix
Cook at 160C° in the oven for 40/60 minutes
Cut the pie in 12 portions (or in desired size)
Serve it with pecan & praline ice-cream or with custard
Add a couple of candied pecan nuts (optional)
CANDIED PECAN NUTS
INGREDIENTS:
Based on a full batch (you can store the leftover pecans in an airtight container for up to a month)
75g granulated sugar
75g light brown sugar
1tbsp ground cinnamon
1tbsp salt
800g unsalted pecan halves
1 egg white2 teaspoon of vanilla extract
1 teaspoon of water
METHOD:
Preheat oven to 160C°
Line up a large baking sheet with parchment paper & set aside
In a medium bowl, add sugars, cinnamon & salt
Whisk until combined & set aside
In a large bowl, whisk the egg white, vanilla & water together until frothy
Add the pecans & toss gently until the pecans are coated
Add the sugar mixture & toss until pecans are covered
Spread the pecans out in a single layer on baking sheet
Bake for about 40-45 minute 15 minutes
The sugar mixture will harden on the pecans
Remove from the oven & let the pecans cool on the baking sheet
Enjoy 🙂
P
WINE PAIRING:
A couple of months ago, Patrick & I had the honour of welcoming renowned food & wine writer Fiona Beckett in the restaurant, for a cheese, dessert and wine pairing event. We chose to serve Pat’s pecan pie which Fiona chose to pair with an Otima 10-year-old tawny Port from Warre’s, the most exquisite Port I have ever tasted. The result was just an explosion of flavours which simply made you to want more and more! A ripe & rich tawny with nutty aromas, loads of caramel, honey & dried fruits and a long finish. If you can’t find it at your local wine shop, try to ask for a vintage port with similar flavours or for a Madeira.
Enjoy 😉
Rebecca
What Fiona said…
The Pigeon Coop 