Aaaaah, the Thanksgiving classics: apple pie, pumpkin pie, and pecan pie… We love them! Today we are making a super easy pecan pie with a little twist! Indeed, we are adding a bourbon splash to cut the pie’s sweetness and layer our flavors.
Are pecans good for you?
Pecans are tree nuts with a buttery and sweet flavor. Often forgotten during the year, they really shine during Thanksgiving. However, a lot of people wonder if they are healthy. Pecans are high in fat. 1 ounce (28g) holds 20g of fat. Yet, these fat are monounsaturated, which is essential since monounsaturated fats can lower the “bad” cholesterol (LDL). They are also rich in nutrients such as copper, magnesium, and zinc. So are pecans good for you? Yes, in small quantities.
How to make the best crust for pecan pie?
Pies, in general, pair well with a flaky crust. It means that when making the dough, you should see 1/8 to 1/4 inches pieces of butter in it and work the dough as little as possible. In the oven, these pieces of butter will melt and create steam, resulting in a flaky product. My tips to make the best crust?
- Use cold butter
- Work in a cold environment to prevent the butter from melting.
- Add cold water gradually until the dough comes together.
- Let the dough rest in the fridge before rolling it.
Grab your utensils, and let’s bake!
- 2 cups flour
- 113g butter, cubed
- Cold Water
- 1 cup maple syrup
- 1 cup coconut sugar
- 2 tbsp bourbon
- 75 g butter
- 3 cups pecan
- Vanilla ice cream
- Preheat oven to 350F.
- In a food processor, add the butter and flour. Add water gradually just to combine the ingredients together. Pulse a couple of time. Add water gradually just to combine the ingredients together, and you have the consistency of wet sand. You still want to see some pieces of butter. Plastic wrap the dough without handling it too much. Put it in the fridge for 15 minutes.
- Roll out the dough and put it in a tin.
- Mix the sugar, maple syrup, bourbon, and melted butter. Add the pecans to the mixture.
- Transfer the mixture to the tin.
- Cook for 30 minutes until it bubbles.
- Refrigerate until the filling chills.
- Serve plain or with ice cream.