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  • Andy

Pecan Pie

Updated: Apr 27, 2020

This is sort of Creme Brulee meets Pecan Pie. It is also not as sweet as most pecan pies



2 1/2 cups of unbleached all-purpose flour

1/2 cup of brown sugar, lightly packed

1 stick of butter, room temp

2 eggs

2 teaspoons baking powder

1 teaspoon real vanilla extract

1/2 teaspoon salt


3 cups heavy creme

2 cups chopped pecans

1 cup of raw sugar

1 cup dried apricots, sliced

4 egg yolks

3 eggs

3 tablespoon corn starch

2 tablespoons brandy

2 teaspoons real vanilla extract

1/2 teaspoon salt



In the stand mixer cream the butter and the sugar until light. Next, add the eggs and the vanilla to the bowl and cream well. In another bowl whisk together the flour baking powder and salt then slowly add it to the mixer. Once combined, dump out onto a flour work surface and form into a disc, wrap and place in the fridge for at least one hour.

Next roll the dough out to about a 12-inch circle, place in a 9-inch pie pan with the edges falling over the pan. Take a knife and remove the excess dough. Place the pie pan and dough into the freezers for 1/2 hour.

Preheat oven to 400 degrees.

Remove pie pan from the freezer and place parchment in the pan and fill with beans or pie weights. Bake for about 15 minutes, remove from oven and remove weights and parchment and place back in the oven, reducing heat to 350 degrees for 5 minutes or until crust is a light golden brown. Remove oven.

Next place apricots slices on the bottom of the pie. I usually start at the edges and spiral into the center. It might take a bit more than cup of apricots to fill the bottom, it depends on how you sliced them. Once the bottom is cover, pour the nuts on top.


Place all the ingredients with the exception of the nuts and apricots into a saucepan. Whisking over medium-high heat until bubbles start to form around the edges of the pan and sauce starts to thicken. Remove from heat. Pour in pie shell. Place Pie in a deep edge baking sheet and fill the sheet with water up to the middle of the pie pan. Place in the oven for about 40 minutes at 350 degrees until the custard sets. Remove from oven and remove water from pan and return it to oven to bake for an additional 8 to 10 minutes so that the crust turns golden brown. Remove and let cool. Serve with a nice vanilla ice cream

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