Over the holidays I got this beautiful squared ceramic oven safe pan and I just couldn’t wait to use it for the first time! Luckily, my son Luis’ birthday is TODAY! So I had the perfect excuse to bake with it.
He is not much of a cake fan, but as the rest of the family, he is a huge fan of pecans. So I baked this pecan pie for him. Smells delicious, looks delicious and taste delicious!
Pecan pies are easy to bake, the crust is the only that takes a little time because you have to chill it for a bit, but is very easy too. This crust you may use it for any kind of pie, tart, rustic tart or pastry.
Enjoy it! And HAPPY BIRTHDAY LUIS!!!!
PECAN PIE
Ingredients
For the CRUST
2/3 Cup Whole wheat flour
1/3 Cup White flour
1/3 Cup Plain Greek yogurt
1 Butter stick
For the filling
3 Eggs
2 Cups pecans halves
1/3 Cup light brown sugar
2/3 Cup maple syrup
1/3 Cup dark corn syrup
1 Tablespoon vanilla
1/3 Butter stick melted
Procedure
- When you are ready to roll out the dough preheat the oven to 350º F
Crust procedure
- In a bowl mix both flours
- Cut the butter in squares so it is easy to mix with the flour
- With your clean hands work the butter into the flour until it forms very little balls
- Add the yogurt, incorporate it to the mixture and with your hands form a ball
- Cover it with plastic and cill for an hour
- Prepare the surface where you will roll out the dough sprinkling flour so it doesn’t stick. Cover the roller with flour too. Roll the dough one side and then lift it and turn it and continue doing it to 14 inch wide and even thickness. If it starts to stick, add more flour to the surface.
- Cover your pan with the rolled out dough
- You are done with the crust, now the filling:
Filling procedure
- In a bowl whisk the eggs, sugar, maple and corn syrup, vanilla and melted butter
- Spread the pecan halves over the crust
- Turn the pecans upright, this is mainly for decoration
- Cover the pecans with the egg mix
- Bake at 350º F for 30 minutes
- Lower the temperature to 300º F and continue baking for 40 more minutes. This is so the pecans don’t burn
- Done! Delicious!
