Pecan Pie

Pecan pie is such a classic dessert that is usually so poorly made these days. It is a humble pie with very simple flavors and when you have simplicity like this, it is important for the quality of the ingredients to be really good, allowing the wonderful flavors in this delicious pie to come through.

I've noticed that a lot of pecan pies are made using corn syrup, which I really don't like. I don't think it does anything to help the beautiful flavors or aromas that a pecan pie should have and you are left with something quite sickly. Maple pecan pies can be really good and I would always choose maple syrup over corn syrup of course. I didn't want to use maple for this pie as I was aiming for a great classic pecan pie.

There are a few twists in this recipe, I did everything I could to achieve a classically tasting pecan pie using good ingredients. It's not too horribly sweet or overwhelming allowing the pecans to dominate the flavors.

I really loved the way the pie filling came out, it was exactly what I was hoping for. Not too horribly sweet or overwhelming. You can pick out a lot of the individual flavors in each bite along with the lovely pecan flavors. This pie just melts in your mouth.

Happy Thanksgiving! :)

Pecan Pie:
Makes one 9" pie

• 1 par-baked pie crust (9")

• 1 cup halved pecans
• 3 tablespoons butter (softened)
• 1/2 cup brown sugar
• 1/4 cup + 2 tablespoons golden syrup
• 2 teaspoons molasses
• 1 teaspoon vanilla extract (good quality)
• 3 large eggs
• 1/4 teaspoon orange zest
• 1/4 cup + 1 tablespoon whole milk
• 2 tablespoons all-purpose flour
• 1 teaspoon finely grated dark chocolate ( I used Valrhona 85%)
• 1/4 teaspoon salt
• pinch of nutmeg
• pinch of cinnamon

Prepare the pie crust and par-bake

Pre-heat the oven to 350F

Toast the pecan half's on a baking sheet for 7 minutes

Set aside to cool

Set the oven to 400F.

In a large bowl cream together the butter and brown sugar.

Add the golden syrup, molasses and vanilla extract and begin to whisk.

Whisk in the eggs and milk.

Then add the orange zest, grated chocolate, nutmeg, cinnamon, salt and all-purpose flour.

Whisk very well to combine and then add the toasted pecans.

Pour the mixture into the par-baked pie crust.

Bake in the oven at 400F for 5 minutes then turn it down to 325F and bake for 45-50 minutes.

The pie should still jiggle slightly but a knife should come out clean when pierced.