Enjoy this autumn season with this spiced pecan pie, filled with toasted walnuts that give it a special flavor; it's also an excellent option for your Thanksgiving dinner.
2 1/2 cups pecans, toasted and chopped, for the filling
flour, for rolling out
pecans, for decorating
Preparation
1h 10 mins
45 mins
Low
Add the flour, sour cream, butter, sugar, and salt to a mixer. Beat for 3 minutes at medium speed using the paddle attachment until the dough is integrated; it is important not to overmix to keep your crust crispy. Cover with cling film and refrigerate for 10 minutes. Set aside.
For the filling: Beat the eggs, brown sugar, ground cinnamon, and ground ginger in a bowl using a whisk. Beat for 5 minutes or until the mixture is frothy. Then add the vanilla extract and corn syrup in a steady stream and continue beating until fully incorporated. Add the walnuts and mix. Set aside.
On a floured surface, roll out the dough to a thickness of 3 mm and cut to the size of the pie dish, cover, and remove the excess dough, pressing to compact the base well. Set aside.
Pour the pecan pie filling over the crust and decorate with walnuts, starting from the inside out, until the pie is filled. Bake at 180 °C for 45 minutes. Let cool and unmold.
Serve the classic pecan pie on a plate, cut a slice, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?