Pecan pie is one particularly expensive pie to make where I live. Procuring 250g of this nut cost me $8.50 from the cheapest source I could find.
The crust is a press in oil-based sourdough discard crust. I didn’t expect it to be flaky at all but it was and quite delicious as well. Note that the crust makes the flavour of the oil particularly obvious so do choose an oil that you enjoy. I use peanut oil but I think coconut oil would also do well.
Bake it at a lower temperature for a more gooey pie and at a higher one for a more rigid pie like this one. I like that irregardless, it’ll never adhere to your teeth.
Press-in Sourdough Crust
Recipe adapted from King Arthur Flour
1. Whisk together the following:
285g all purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
2. In a separate bowl, whisk together the following:
10g cold water
3. Stir with a fork until the dough is evenly moistened.
3. Pat the dough across the bottom of the pie pan and up the sides. I use the bottom of a saucepan to smoothen the dough.
4. Crimp the edge, or flatten with the tines of a fork.
5. Fill with pie weights and bake for 10 minutes at 200C
Pecan Pie Filling
Recipe adapted from Chocolate Covered Katie
- 125g chopped pecans
- 43g maple syrup
- 255g honey
- 3 tbsp almond butter
- 1/4 cup flaxmeal whisked into 1/3 cup water
- 1 additional tbsp water
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- (Optional)125g pecans to arrange neatly on top
Whisk together all ingredients except optional peanuts, and let sit at least 30 minutes in the fridge, during which time it will thicken thanks to the flaxmeal. I left it in overnight.
Preheat oven to 180C (gooey pie) or 220C (rigid pie).
Pour filling into a crust.
Arrange the optional extra pecans over top if desired.
Bake on the center rack 35 minutes, then do not open the oven door but let sit in the now-turned-off oven an additional 10 minutes.
After the pie cools down, refrigerate or freeze for 1 night before serving.