Holiday Treats Are Here!
Hello Friends! I know it’s been a while, but I am back with a sweet new recipe! My easy bake pecan pie is the prefect treat to have on your Thanksgiving Table this year. With the holidays around the corner, we’re all trying to think of what we need to prepare. Some of us may be having smaller gatherings, so here is thee perfect recipe. This easy bake pecan pie serves up to 7 people and it is alcohol free. I hate when food goes to waste so I thought a smaller recipe would be ideal! I’m going to tell you how I created this easy bake beauty with very basic ingredients. Here’s everything you need to know:
What size pie tin should I use for the easy bake pecan pie?
I really wanted to keep my pie small and quaint, so for this recipe my pie tin was 23cm. You can can definitely use a bigger pie tin, the short crust pastry will be enough for a bigger pie. The filling will also work for a larger 24cm pie tin. You can check here to find out more about which pie tins suit your needs.
What ingredients do I need for the short crust pastry?
You are going to need ingredients for the short crust pastry and the filling. If you would rather use store bought pastry, that’s perfectly fine. For the short crust pastry make sure that your butter stays in the fridge until you are about to use it. Cut the butter Ito cubes so it can blend easier and make the process go a bit faster. The recipe also calls for cold water, so I like to fill a cup of water with 3 ice blocks. While you are preparing the other ingredients, let the water sit with the ice blocks until you are ready to measure the water out. This will bind the pastry together well, the cold water is very crucial, so if you water is lukewarm, definitely add more cold water.
I made my short crust pastry using my food processor, however, you can do it by hand. If you simply add all the ingredients, save for the water, and crumble the dough between your fingers, you’ll achieve a sandy texture. It should be light in colour and no large butter pieces, then add in one tablespoon of water at a time and continue until you have a firm dough.
The filling for the easy bake pecan pie
I used fresh and good quality pecans for this recipe, I would advise that as the is the main ingredient. I did not use any corn syrup nor alcohol for this recipe. Make sure to cut your pecan roughly before adding it to the syrup mixture, this will make it easy to stir and to cut when the pie is ready. I like to leave a few whole pecans aside to decorate the top, but this is optional. You can also drizzle the finished pie with salt and/or chocolate if you wish.
Easy Bake Pecan Pie
Course: DessertCuisine: AmericanDifficulty: Easy6-8
servings15
minutes40
minutes30
minutesThe holidays are around the corner and I am here to share a wonderful recipe with you! This small batch, easy bake pecan pie is the perfect holiday dessert to any table! This pecan pie serves up to 8 people and is alcohol free. The filling is sweet and and the pastry is thin and crumbly. I hope you love this recipe.
Ingredients
- Short Crust Pastry
1 1/3 cup all purpose flour
1 tsp. salt
1 tsp. granulated sugar
8 tbsp. cold butter, cubed
4-5 tbsp. ice cold water
- Pecan Pie Filling
2 1/4 cups raw pecan halves- extra for decoration (use at the end)
6 tbsp. butter
1 cup brown sugar
3 large eggs
3/4 cup maple syrup
2 tsp. vanilla extract
1 tsp. cinnamon powder
- Topping
Flakey sea salt or chocolate drizzle
Directions
- Short Crust Pastry
- In a food processor, combine your flour, salt and sugar and blend until combined.
- Then add in the cubed butter and blitz again until you have no large butter lumps.
- While the food processor is blending, slowly pour in the water, two tablespoons at a time.
- Do not add more water, just keep blending. The dough will start to come together.
- once the dough is combined well, cover it in plastic wrap and chill in the fridge for 30 minutes.
- Once the dough is chilled, roll the dough onto a floured surface to 12″/30cm circle.
- The dough should be about 0.5cm thickness.
- Place the dough onto your pie dish, press in the dough and using your thumb and index finger, create small grooves to decorate the edges of the pie
- Chill the dough for 40 minutes again.
- Make holes in the base of your pie using a fork. Add your baking beans or pie weights in the centre, on top of cling film or baking paper so it does not dent the dough itself.
- Then bake at 200C/400F for 20 minutes.
- Remove the pie weights and the layer of baking paper and bake for another 15 minutes.
- Remove from the oven and allow to rest while you start your filling.
- Pecan Pie Filling
- Preheat your oven to 176C.
- Place your pecan halves on a baking tray and toast them in the oven for 10-13 minutes.
- Remove from the oven and allow them to cool. Break the pecans into smaller pieces.
- Reduce the oven to 140C.
- In a small pot, melt the butter and brown sugar on a medium heat.
- Then remove the pot from the stove, and whisk in the eggs, one at a time.
- Finally, whisk in the cinnamon powder, vanilla extract and maple syrup.
- Return the pot to a low heat and stir with a heat-proof spatula for another 5 minutes.
- Then fold in your pecan pieces.
- Pour the mixture into the pie crust and bake for 30-45 minutes.
- The middle of the pie should be slightly wobbly in the center, and the edges should not be burnt or cracked.
- The pie will set once it’s been out of the oven for 30 minutes.
- Sprinkle with sea salt and chocolate and enjoy!
Recipe Video
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