The recipes of Day of Thanksgiving (Thanksgiving) and autumn in the USA always haunt my imagination. A classic is Pecan Piethe famous Pecan Pie.
It seems like this year I decided to put it to the test and finally make some of these recipes. So, I went there to count the coins and decided to prepare the famous Pecan Pie.
Just for the factor of having pecan (I’ll call it chestnut, I know that not a real chestnutis a drupe) already transforms into wealth cake because of ingredient price.
And it can stay even richer (in both senses) if you use maple syrup (maple syrup) which has a value very prohibitive No brazil.
But all is not lost, there are several versions of the recipe and not everyone uses it maple. One of the most common uses corn syrup. And yes, that’s what I decided to do.
Although the syrup It’s also not the cheapest thing in the world. (In time: if you are new here, I think everything is expensive).
I know that corn syrup is done with the transgenic corn. The one used had the “cursed” gene Bacillus thuringiensis that contaminated my PCRs during my master’s degree.
Having one more or less gene is the least of the problems compared to the quantity questionable of sugar e fat that the pie has, hahahah (Read more: GMO Foods)
The verdict is: I should have made this pie sooner. If you like pecan, she is for you. And if you can, I highly recommend putting whiskey in it.
Pecan Pie: Pecan Pie
Makes: 10 pieces (1 pie ~22cm in diameter)
Ingredients: DOUGH
- 180 g wheat flour
- 25 g refined sugar
- 1,5 g refined salt
- 110 g butter without salt (chilled; in cubes)
- 20-40 mL water (chilled with ice; 1-2 tablespoon)
Ingredients: FILLING
- 200 g pecan nuts
- 3 eggs (room temperature (25-30°C))
- 80 g Brown sugar
- 1,5 g refined salt (about 1/4 teaspoon)
- 60 g butter without salt (melted)
- 320 g corn syrup
- 15 mL vanilla extract (or 1-2 mL essence)
- 30 mL whiskey (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl, combine wheat flour, refined sugar and cold butter. Crumble the butter into the flour with your fingertips to make it resemble crumbs. It will not form a cohesive, uniform mass at this station.
- Add the ice water little by little and mix to bring the dough together. Generally, the maximum amount of water goes.
- Once the dough is uniform, form it into a rectangle, wrap it in plastic and chill in the fridge for 20 minutes.
- Roll out a disc of dough, you may need flour to keep it from sticking. Fold in half and fold again. It will create layers to make the dough more crumbly.
- Roll out the dough again into a disc to cover a ~22cm (diameter) pan with a depth of 3-4cm.
- Trim excess dough from the edges and arrange to be even by pressing the dough down.
- The edge can be decorated as you wish. It was pleated, squeezing it between the fingers. Place in the freezer for 10 minutes.
- Heat the oven to 180ºC. The dough will be pre-baked.
- Line the inside of the pan with aluminum foil, touching the dough (use double foil), this should protect all the dough. Fill the cavity with crystal sugar to the brim, adjusting it well.
- Bake for 20 minutes. Remove from the oven and remove the sugar, it can be reused.
Way: CAKE
- Heat the oven to 180ºC.
- Pecans can be toasted for ~10 minutes in the oven, just to become aromatic. Chop the pecans in half. Reserve
- Mix eggs, sugar, refined salt, melted butter and corn syrup. It should be very homogeneous.
- Place the pecans in the pre-baked pie crust, starting with the chopped ones and then the whole ones.
- Add the egg mixture to the pan. Push the pecans into the mixture.
- I suggest placing the pan inside another baking dish, the filling may leak.
- Bake at 180ºC for around ~35 minutes. Lower the temperature to 160-170ºC and continue baking for another 25-30 minutes. If the edges start to get too golden, protect with aluminum foil.
- The filling will “grow” and then fall, this is normal. In the center it should be slightly soft, but very little.
- Remove from the oven. Serve warm or room temperature.
- corn syrup: the best known is Karo, but there are other brands. I used Yoki. Not to be confused with clear liquid glucose syrup. Both are made with corn, but the composition and concentration of sugars are different, as well as the amount of water and viscosity. Some recipes use maple syrup, but the composition is different, so the formulation must be adapted.
