Simple But Not-Too-Sweet Pecan Pie

Pecan Pie/Tart

I made this pecan pie for Thanksgiving, and for Christmas I am going to make 2! Sorry pumpkin pie, but you’re going to have to share the spotlight with my new favorite pie, which is almost more of a tart - and well, you know how I feel about tarts: cherry cream cheese, plum with cream cheese and apple.

This pecan pie/tart is all about the pecans and less about a sugary filling. The filling is spare, simple and not too sweet, allowing you to really taste pecans. The crust, made with 1/3 cup of cream cheese, which keeps it moist, light and flaky. You use a tart pan instead of a standard pie pan, so the pecans and filling are well-balanced to the delicious crust.

Recipe adapted from Rose’s Celebrations by Rose Levy Beranbaum.

Crust

• Crust - make your cream cheese crust, or use a prepared pie crust (but you’ll have to roll it out a bit to fit into a tart pan).

1. When ready to roll the dough out, let it sit at room temperature for about 5- 10 minutes. Then use a floured rolling pin to roll it out on a well-floured surface.
2. Roll it out to 2 inches larger than your tart pan, so that you have enough extra crust to double the sides. Trim the crust before you place it in the pan, and fold the sides down.

Pecan Filling

• Pecan Halves - 1 1/2 - 2 cups
• Egg yolks - 4
• Corn syrup - 1/3 cup (I used light, but the recipe called for dark corn syrup or refiner’s syrup for deeper flavor)
• Brown sugar - 1/2 cup, packed
• Butter - 4 Tblsp., melted
• Heavy cream - 1/4 cup, cold (plus 1 cup more, to make optional but highly recommended whipped cream)
• Salt - pinch
• Vanilla Extract - 1 tsp.

1. Arrange the pecans, rounded side up, in the pan, on top of the crust. I was anal-retentive and made a concentric circular pattern, but you can just place them randomly or create another design. Don’t get too attached to your design as the pecans kind of float a bit when you add the filling.
2. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. In a medium bowl, combine the remaining ingredients and blend well so that it’s smooth and the sugar is dissolved.
4. Pour the filling over the nuts, slowly.
5. Bake for 35 - 40 minutes or until the crust is lightly browned and the filling is puffy and fairly solid.

Serve topped with whipped cream.

Tags: Holiday, nuts, pecans, pie