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Classic Pecan Pie with Cane Syrup

Source of Recipe

From "Mosquito Supper Club" by Melissa Martin


Recipe Introduction

"This classic pecan pie uses cane syrup instead of the traditional corn syrup. When I am fortunate enough to get my hands on Charles Poirier's micro-batch cane syrup, I use it in this recipe. But you can substitute Steen's or another cane syrup. Of course, I try to make this pie with whole Louisiana pecans. If you are in South Louisiana, you can procure all these ingredients (except the vanilla) from local brands or producers."

List of Ingredients

â—¦ 1 disk pie dough
â—¦ 4 large eggs
â—¦ ½ cup raw unrefined sugar
â—¦ 1 cup cane syrup
â—¦ 2 tablespoons unsalted butter, melted and cooled
â—¦ 1 teaspoon kosher salt
â—¦ 1 teaspoon pure vanilla extract, or 1 vanilla bean, split lengthwise and seeds scraped out
â—¦ 2 cups whole pecans
â—¦ ½ teaspoon coarse salt
â—¦ Vanilla ice cream, for serving


Recipe

Preheat the oven to 350° F.

On a lightly floured work surface, roll out the disk of dough into a 12-inch round and transfer it to a 9-inch pie pan. Trim the overhanging dough to 1 inch past the rim, then tuck the overhang under the crust. Crimp it with your thumbs and fingers or use a fork or spoon to create a design around the rim. Line the dough with parchment paper or cheesecloth and fill it with pie weights or uncooked beans (I use dry coffee beans, but red beans, rice, or lentils will work). Bake the crust for 15 minutes, until it starts setting and stiffening and the bottom is cooked. (This is called blind baking.)

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a whisk, beat the eggs on high speed until frothy, slightly thickened, and pale in color. Add the sugar and mix until combined. Add the cane syrup, melted butter, salt, and vanilla and mix until combined.

Arrange the pecans in the piecrust. I like to place them one by one in a specific pattern, but this really doesn't do anything for the flavor; it's just a feast for the eyes. Pour the egg mixture over the pecans and sprinkle the pecans with the coarse salt.

Bake for about 45 minutes, until the filling is set; there should be some resistance if you press down. If you notice the crust starting to get too brown during baking, cover the edges with aluminum foil. The pie will set more once it's cooled. Remove from the oven and let cool completely for a couple of hours before serving. Serve with a scoop of vanilla ice cream.


Makes 1 pie


• Note:
This pie is so sweet that the salt is necessary to balance out the sweetness.