Pecan pie

Pecan pie (filling) recipe. Use pastry dough recipe from Ricardo’s recipes. You can substitute heavy cream with milk to make it lighter. Add more sugar for a sweeter taste.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Partially bake the crust: Line the chilled crust with parchment and pie weights or dry beans. Bake at 375°F / 190°C for 15 minutes, remove the weights and parchment, then bake another 5 minutes.

Step 2

2. Toast the pecans on a separate tray for about 6–8 minutes, until fragrant. Watch closely and let cool.

Step 3

3. Whisk the brown sugar, flour and salt together. Whisk in the eggs, then the heavy cream, butter and vanilla. Avoid whipping in lots of air.

Step 4

4. Scatter the pecans in the crust and pour the filling over them.

Step 5

5. Bake at 350°F / 175°C for approximately 35–45 minutes. The edges should be set and the centre should have a slight wobble, without looking liquid. Cover the crust edges if they brown too quickly.

Step 6

6. Cool completely before slicing, and refrigerate after cooling.