Pecan pie with brown sugar
A pecan and brown sugar pie with a soft, rich filling.
Active time25 min
Cooking1 h
Total3 h 30 minResting : 2 h 30 min
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Ingredients
- 118 g unsalted butter
- 85 g pasteurised whole milk
- 3 large eggs, size L
- 10 ml liquid vanilla extract
- 30 g plain wheat flour
- 170 g plain pecan halves
- 230 g shop-bought raw all-butter shortcrust pastry
- ½ tsp fine salt
- 454 g moist light brown sugar
- 10 ml food-grade cider vinegar
Preparation
Heat the conventional oven to 190 °C. Grease a 23 cm pie tin with 5 g butter. If needed, roll the pastry between baking paper sheets, line the tin and shape the edge. Refrigerate while making the filling. Gently melt the remaining 113 g butter for about 5 minutes, then cool for 10 minutes without letting it set.
118 g unsalted butter230 g shop-bought raw all-butter shortcrust pastry- oven
- pie tin
- brush
- rolling pin
- baking paper
- small saucepan
Chop 57 g pecans and keep 113 g as halves. Mix flour, brown sugar and salt. Break and lightly beat the eggs in a bowl. Stir them in with the milk, then add vinegar, vanilla, cooled melted butter and chopped pecans. Pour into the raw pastry shell and arrange the halves on top.
85 g pasteurised whole milk3 large eggs, size L10 ml liquid vanilla extract30 g plain wheat flour170 g plain pecan halves½ tsp fine salt454 g moist light brown sugar10 ml food-grade cider vinegar- knife
- board
- mixing bowl
- bowl
- whisk
- spatula
Bake for about 50 minutes at 190 °C. The top should puff and the filling should be set, with only a slight central wobble and no liquid area. Cool completely on a rack for about 120 minutes before slicing. Refrigerate leftovers.
- oven
- oven gloves
- rack
- knife
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration