Name: Pecan Pie
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 3 h 55 min
Yield: Makes 1 26 cm (10½ inch) pie
Cuisine: United States
Ingredients: 115 ml (3¾ fl oz) thin (pouring) cream; 2 pinches salt; 340 g (11¾ oz) light brown sugar (or 320 g/11¼ oz caster (superfine) sugar + 1 tablespoon molasses); 1½ teaspoons natural vanilla extract; 70 g (2½ oz) unsalted butter; 225 ml (7¾ fl oz) sugar syrup®; 250 g (9 oz/2½ cups) pecans; ½ teaspoon fine salt; 1½ tablespoons icing (confectioners’) sugar; 2 teaspoons vanilla sugar; 60 ml (2 fl oz/¼ cup) cold water; 125 g (4½ oz/½ cup) cold unsalted butter, diced; 225 g (8 oz/1½ cups) plain (all-purpose) flour; 2 scant tablespoons cocoa powder; 1 tablespoon sugar syrup*; 6 eggs

Preparation info

Makes
1
26 cm pie

Difficulty
Medium
Ready in
4 hr

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

This pecan pie has a chocolate pie crust. You will not be disappointed.

Ingredients

Pastry

125 g (4½ oz/½ cup) cold unsalted butter, diced
225

Method

The Pastry

Using a food processor or butter knife, cut the butter into the dry ingredients until you have a crumbly consistency. Next, incorporate the water by hand just until you have a smooth dough. Roll into a ball, wrap it in plastic wrap and refrigerate for at least 1 hour.