Pecan pie

Pecan Pie is the reigning queen of Southern USA cuisine. 

Pecan nuts come from a tree native to the United States, specifically the Mississippi Basin, but they are also found in northern Mexico. They produce elongated fruits enclosed in a shell that resembles almonds more than walnuts. The American settlers learned from the Native Americans about their use and started using them as a substitute for the typical dried fruits could be found in Europe at that time.

INGREDIENTS:

For the base:

• 1 sheet of shortcrust pastry (the one that doesn't rise)

For the filling:

• 1 and a half cups (the ones used for drinking water) of whole pecan nuts*
• 3 eggs
• 200 grams (1 cup) of brown sugar
• 150 ml (3/4 cup) of corn syrup**
• 50 ml (1/4 cup) of melted butter
• 1 teaspoon of vanilla extract
• A pinch of salt

*You can find them in any supermarket. 

** I'll explain alternative products to corn syrup or how to make it at home later.

This is a quick-to-make pie, so it's best to preheat the oven to 180 °C (356 °F) as soon as you start cooking. That way, it will reach the correct temperature when it's time to bake the pie.

In a bowl, mix the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt. Beat well until you get a smooth mixture.

Add the whole pecan nuts to the mixture and gently stir until they are well coated.

If the shortcrust pastry was frozen, thaw it in the refrigerator overnight (never outside). If it wasn't frozen, simply remove it from the packaging and carefully roll it out onto a pie dish with a diameter of about 22 cm (8.6 inches) and not too deep. Adjust the pastry to fit the dish and trim any excess. As a precaution, even though it doesn't rise much, you can prick the base with a fork in several places.

Pour the pecan nut mixture onto the pastry in the dish and spread it evenly with a spatula.

Bake the pie in the preheated oven for approximately 50-60 minutes, or until the filling is firm and golden. If the pastry edge starts browning too quickly, you can cover it with aluminum foil during the last few minutes of baking.

Remove the pie from the oven and let it cool completely before serving. It is usually served at room temperature, often accompanied by a little whipped cream.

Corn syrup can be a bit difficult to find in some countries. However, there are alternatives that can be used as substitutes:

Maple syrup: Maple syrup is a popular option to substitute for corn syrup in recipes. Although it has a different flavor than corn syrup, it can work well in Pecan Pie as it provides sweetness and a similar texture. Maple syrup is easier to find in supermarkets and specialty stores.

Honey or molasses: If you can't find corn syrup or maple syrup, you can use honey or molasses as substitutes in Pecan Pie. Honey is easy to find, but it should be used as a last resort as its flavor is quite different from the original pie.

Fortunately, if you have time, making corn syrup at home can be a simple process using cornstarch (not corn flour as it doesn't dissolve).

INGREDIENTS:

• 200 grams (1 cup) of sugar
• 50 ml (1/4 cup) of water
• 2 tablespoons of cornstarch
• 200 ml (1 cup) of additional water
• 1/2 teaspoon of vanilla extract (optional)

In a medium saucepan, mix the sugar and water.

Bring the mixture to medium-high heat and stir constantly until the sugar is completely dissolved.

In a separate bowl, mix the cornstarch with a cup of additional water, making sure there are no lumps.

Add the cornstarch mixture to the saucepan and stir well.

Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches a syrupy consistency.

Remove the saucepan from the heat and, if desired, add the vanilla extract and mix.

Allow the homemade corn syrup to cool before using it. It can be stored well in a tightly sealed container for several days, so there's no need to wait until the day you make the Pecan Pie to cook it.

Enjoy your Pecan Pie !