Anyone who American pie thinks, the first thing that comes to mind is probably the Apple Pie or the Pumpkin Pie But today we want to give you a other pie imagine – the Pecan Pie . With maple syrup refined, the delicious pie is one of our favorite American recipes .
The main ingredients, pecans and Maple syrup , have their origin in the USA. While pecans mostly come from the southern United States – more precisely from Texas – the maple syrup is more likely to be found in the northern regions America's extracted and bottled.
Ingredients for Pecan Pie with Maple Syrup
So that the Pecan Pie with Maple Syrup a culinary highlight, you need high-quality ingredients . Some of these, as well as useful baking utensils can be found in our online shop. We at American Heritage have high standards to all products that we import from the USA. For this reason, we only offer products that we one hundred percent convinced.
For the Pecan Pie with Maple Syrup (6-8 people) you need:
- 150 g flour, plus some flour for dusting
- 160 g butter
- 50 g white cane sugar
- 175 g brown sugar
- 4 eggs
- 1 teaspoon Bourbon vanilla extract
- 150 ml Bourbon Barrel Aged maple syrup
- 200 g pecans
- 1 pinch of salt
- whipped cream (for serving)
- a pie dish
- a dough mixer
How to make a pecan pie with maple syrup
In terms of time, you should about 20 minutes for the preparation and in about 90 minutes for preparation.
In the first step of the pecan pies Let's take care of the dough. Take 100 g cold butter and cut them into cubes. Knead the butter cubes with 150 g flour into a dough until it crumbly We recommend using a dough mixer made of sturdy stainless steel. Now add 50 g white cane sugar In another bowl, add ½ teaspoon Bourbon vanilla extract and whisk this with one egg yolk (the other eggs will be needed at a later time). If you Bourbon vanilla extract with the egg yolk well, you can add both to the dough. Now turn your attention to the dough again and knead it until the dough slightly flaky If necessary, you can add some ice-cold water for the necessary binding. The dough must now rest for about chilled for one hour To do this, cover the dough with some cling film before putting it in the fridge.
After one hour you can oven to 180° C Preheat the oven, take the dough out of the fridge and place it on a well-floured area with a thickness of about 3 mm . The dough may now a bit crumbly and cracks appear – but that doesn’t matter. You can use the dough without any problems Push the two together again with your fingers. Now take a pie dish and line it with the dough so that it at least 2 cm above the edge Now use a fork to prick the some holes into the ground.
Now let’s move on to the next step, the blind baking of the dough. Blind baking is a Technology for baking a dough base or a dough shell, which subsequently filled This means that the Ground nice and flat , while the edge rise can – perfect for the Pecan Pie . Use baking paper and place it on the dough in the pie form. Now place dried legumes (e.g. peas, lentils, beans or chickpeas) on the baking paper. The weight of the legumes ensures that the dough flat Now place the mold on a baking tray and enter this for 20 minutes in the preheated oven. If the dough is still too soft, remove the baking paper and the pulses and bake the dough for another 5 minutes .
Now we can finally look forward to delicious filling of the pecan pie with maple syrup. To do this, put 60 g butter, 175 g brown sugar, ½ teaspoon Bourbon vanilla extract, 150 ml Bourbon Barrel Aged maple syrup and a pinch of salt in a saucepan. low heat The mixture must now continuously stirred – until the butter has completely melted and the sugar has completely dissolved. Then remove the pot from the heat and let it Cool to lukewarm . Now beat the three remaining eggs into the pot and mix it with the rest. Then add some of the pecans Make sure that you not all pecans use, as some of the nuts are still for the set Stir the filling well again before pouring it into the mould on the pre-baked crust Pour the remaining pecans over the filling generously distributed and lightly pressed down .
The last step is the Pecan Pie with Maple Syrup once again for 40-50 minutes in the oven until the filling is firm. If the pecan pie browns too quickly, you can cover the baking pan with Cover with aluminum foil . Once the pecan pie with maple syrup is ready, you can take it out of the oven. Let it rest for about 20 minutes on a cake rack Now you just have to remove the pie from the Pie form . If you like the pecan pie warm eat, you can eat it directly with some whipped cream serve (otherwise let it cool completely).
We wish you a good appetite!
