Pecan pie 

The Pecan pie literally: Pecan tart, is an exquisite autumn dessert typical of American cuisine! Made with a crunchy shell of Crust pie (shortcrust pastry) that welcomes a creamy filling based on maple syrup, brown sugar and pecans; from the caramelized surface of sugared craquelè rich in dried fruit! An indescribable goodness that according to tradition, in the United States of America, is prepared for Christmas and for Thanksgiving! But it's so good, it's perfect all year round! Do you want to prepare it at home? Here for you the Pecan pie recipe accompanied by tricks and step by step tips for a perfect result! as good as that of the pastry shops in New York!

Like any traditional recipe there are numerous versions, with the addition of more or less ingredients and many variations that include the addition of chocolate, pumpkin ... What I give you today is the original recipe of Pecan pie, taken from my American pastry book, then compared to that of Martha Stewart. It is an easy and fast preparation, which does not involve any difficulty! It is only necessary to use the right ingredients! For the shell just follow the infallible base of the Apple pie simple, to do in a few minutes! For the filling, simply mix the ingredients together! The trick, which I discovered with a series of experiments; to have a sugary Craquelè surface, remove the foam from the filling just before pouring it into the shell! And only finally add the nuts, which despite the liquid mixture, will remain afloat perfectly! These will form the typical decoration set in crystallized sugar! Seeing is believing! When they tasted it here the exclamation was: "wow la pecan pie like the American one!" Just like the walnut and chocolate cake it is perfect as a dessert and for special occasions, such as a family Sunday, or serve and give away during the Christmas period, but also as a snack for a tea or for a rich and energetic breakfast or even to be carried as a snack!

INGREDIENTS

For the shell

160 gr of flour

110 g cold butter

1/2 teaspoon salt

1/2 tablespoon sugar

50 ml ice water

For the filling

240 gr maple syrup (or corn syrup)

80 gr of brown sugar dark (which you can replace with cane sugar)

3 eggs

60 g cold melted butter

About 150 gr of pecans

1 teaspoon ground cinnamon

1 pinch of salt

PROCEDURE

First of all prepare the shell by mixing together flour, sugar, salt . Then add the cold butter into small pieces. Mix with your hands or in a robot to form a sandblasting in seconds. Finally add ice water. Stir a few seconds until you get a dough. Then form a ball. Seal in plastic wrap and refrigerate for about 20 minutes. Meanwhile, melt the butter and prepare the ingredients of the filling. After the indicated time, roll out the dough dough on a floured surface to a thickness of 3 – 4 mm lying inside a mold for pies or for pies with a high edge at least 3 cm. Cut out the edge to have a uniform circle and create the scallop with pinching with index and thumb and in the created cove modeled simply by inserting an index finger: Refrigerate for about 30 minutes. Dedicate yourself to the filling. First of all mix together the eggs with sugar, cinnamon and a pinch of salt with a hand whisk until the sugar dissolves completely. Then add the maple syrup, stirring always with a whisk to minus and finally the cold melted butter. Mix well until the liquid mixture is free of lumps. Set aside for 20 minutes and you will see that a white foam will form on the surface. Remove it by lifting it with a slotted spoon. Taking care to eliminate only the one without the liquid: Turn on the oven at 180°C static. How to assemble the pecan pie. When the shell is cold, pour the maple syrup mixture leaving aside 3 tablespoons. Add the walnuts on the surface of the tart, one attached to the other without creating spaces: add walnuts. Finally pour the rest of the filling over the walnuts: Bake in a hot static oven at 180 °C in the middle part of the oven for about 45 minutes. After 30 – 35 minutes check the situation and cook on the bottom of the oven in contact, so that the shell cooks well. Then transfer upstairs and cook for another 5 minutes at the top. If you see that it is still clear, cook another 5 minutes. You will see that in the oven it will swell slightly, it is normal, then outside the oven it will deflate! Remove from the oven and let cool in a baking tray for about 1 h. Then gently turn out with the help of a scoop and let cool completely for another 3 – 4 hours. The filling must settle otherwise it will be liquid! so I recommend DO NOT cut the slices before the time ;) Here is the Pecan pie.