Southern Pecan Pie - Original & Crunchy
A Southern Pecan Pie is the epitome of cozy indulgence, and I, Mila, will show you today how to easily conjure up this American classic in your own kitchen. This sweet pecan pie impresses with its combination of a buttery, shortcrust pastry and a caramelly filling that gains its incomparable depth from dark beet syrup. The crunchy nuts on top provide the perfect bite that will instantly enchant any cake lover. As a hobby cook, I love this recipe because it is straightforward and relies only on high-quality, fresh ingredients. Whether you are looking for a special dessert for a cozy evening or just craving something sweet – this pie is a breeze to make. Imagine the scent of roasted nuts and caramelized syrup wafting through your home as you look forward to a slice of pure happiness. Grab your apron and let's prepare this wonderful pastry together, which is guaranteed to amaze everyone!
Ingredients
Preparation
First, process the flour (150 g) with the cold butter (100 g) and a splash of ice-cold water into a smooth dough. Work quickly so the butter doesn't melt!
Roll out the dough, place it in a small pan, and gently press the edges firmly.
For the filling, whisk the egg (1) with the beet syrup (120 g) and cane sugar (50 g) in a bowl until smooth.
Fold the pecans (150 g) into the sweet mixture and spread everything evenly over your prepared dough base.
Bake the pie in a preheated oven at 180 degrees for about 30 minutes, until the filling is slightly set and the surface shines golden brown.
Let the pie cool well before you enjoy the first bite – patience is the most important ingredient, I promise!
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