When I worked as a waiter in New York I always had Pecan Pie cravings. When ever my boss invited us for dessert after work I always chose pecan pie with vanilla ice cream.
50g rye flour
200g plain wheat flour
1 pinch of salt
2 tbsp cane sugar
50ml creme fraiche
1 vanilla pod
300g pecan nuts
3 large eggs
125g soft brown sugar
200ml light syrup
MIX RYE AND WHEAT FLOUR, SALT AND SUGAR. Rub in the butter with your fingers until the mixture resembles crumbs. Add Creme fraiche and quickly stir until the dough comes together. Butter a 24cm tart tin and press the dough into it. Put it in the fridge for 2 hours or overnight.
PREHEAT THE OVEN TO 175 °C. Line the tart tin with a piece of wax paper. Pour in beans or rice (so the dough does not slide down the sides), and pre-bake the crust for 15 minutes at 175 degrees.
MELT BUTTER IN A POT. Split the vanilla pod in half lengthways and scrape out the seeds. Coarsely chop the pecan nuts.
WHIP EGGS AND SOFT BROWN SUGAR UNTIL FOAMING AND THICK. Add syrup and melted butter, and stir well. At last add pecan nuts.
TRANSFER THE FILLING TO THE PRE-BAKED CRUST and bake the pie another 25 minutes at 175 °C.
SERVE LUKEWARM with ice cold whipped cream or vanilla ice cream.
PHOTO BY Columbus Leth