Pecan Pie

My homemade pecan pie is classic and simple. It has the best combination of sweet and salty and more important, it’s so easy to make that I urge you to give it a try!

I have made this pie multiple times. I like the orange zest. It gives an interesting twist and adds a light note compared to other pecan pies.

INGREDIENTS:

Pastry dough

• 1 and 1/4 cups all- purpose flour

• 1 tsp sugar

• 1/2 tsp salt

• 1/2 cup unsalted butter cubed

• 1/4 cup cold water

for the filling

• 100 unsalted butter

• 1 1/4 cups packed light brown sugar

• 1 cup honey

• 2 teaspoon pure vanilla extract

• 1/2 teaspoon grated orange zest

• 1/4 teaspoon salt

• 3 large eggs

• 2 cups pecan halves

METHOD:

for the dough

• Mix together the flour, sugar, and salt in a food processor

• Add the cubed butter on top and continue mixing until all flour is coated

• Transfer the mixture in a deep bowl and add water slowly while mixing with a fork

• Stop adding water when the dough comes together easily and begins to form large clumps

• The dough must be moist and a little sticky, but not too much

• Pour dough onto a floured work surface and using floured hands, fold the dough into itself until the flour is fully incorporated into the fats

• Form dough it into a ball and refrigerate for at least 2 hours

• When dough is ready, roll it out on a lightly floured surface with a lightly floured rolling pin into a 30cm round and fit into a 23cm pie pan

• Lightly press against rim of pie pan and trim edges if needed

• Preheat oven to 180c degrees with a baking pan on middle rack

Meanwhile...

• Melt butter in a small heavy saucepan over medium heat

• Add brown sugar, whisking until smooth

• Remove from heat and whisk in honey, vanilla, zest, and salt

• Lightly beat eggs in a medium bowl, then whisk in honey mixture

• Put pecans in pie shell and pour honey syrup mixture evenly over them

• Bake on hot baking tray until filling for 50 minutes to 1 hour

• Cool completely

Notes:
1. Pie can be baked 1 day ahead and chilled
2. Bring to room temperature before serving
3. It goes great with vanilla, mastic ice-cream or whipped cream