Looking for a comforting recipe this Winter? We love the look of this pecan pie recipe from Trine Hahnemann’s ‘Scandanavian Comfort Food’. It’s ideal for Thanksgiving or as a festive party treat!
Pecan Pie with a Rye Crust
Many years ago when I was only 19 years old, I travelled to New York to fulfil my childhood dream: to live in the city that never sleeps. One of my first encounters with the American cake culture was pecan pie. I absolutely loved it. The dark flavour from the brown sugar and syrup reminded me of another favourite of mine, the Danish brunsviger. I have created my own version of the pecan pie that is very close to the classic, except that the crust is different and uses rye flour, which I think works beautifully.
For the pastry
- 100g/. cup plain (all-purpose) flour
- 100g/1 scant cup coarse rye flour
- 50g/5. Tbsp icing (confectioners’) sugar
- Pinch of coarse sea salt
- 75g/⅓ cup salted butter, cut into small cubes, plus extra for greasing
- 75g/⅓ cup skyr (quark) or fromage blanc
For the filling
- 50g/3 ½ Tbsp salted butter
- 200ml/ ¾ cup golden (corn) syrup
- 2 large eggs
- 100g/ ½ cup dark brown sugar
- 200g/7oz pecans, coarsely chopped
- Whipped cream or vanilla ice cream, to serve
- To make the pastry, mix the flours with the icing (confectioners’) sugar and salt in a bowl. Add the butter and rub it into the flour mixture until the mixture resembles dry breadcrumbs. Add the skyr (quark) and mix it in to make a dough. (Alternatively, put all the ingredients into a food processor and process to a dough.)
- Lightly butter a round tart tin, 28cm/11in in diameter, and roll out the dough until large enough to line the base and sides of the tin. Line the tin with the pastry and refrigerate for at least 1 hour. Preheat the oven to 190°C/375°F/gas mark 5.
- Line the pastry case with a sheet of baking parchment and fill with baking beans or uncooked rice. Bake blind for 10 minutes, then remove the beans and baking parchment and bake for a further 5 minutes.
- While the case is baking, make the filling. Melt the butter and syrup together in a saucepan. In a bowl, whisk the eggs and sugar together until light and fluffy. Add the melted butter mixture and mix well, then stir in the chopped pecans. Spread the filling into the pastry case and bake until set, about 25 minutes. Serve warm with ice-cold whipped cream or ice cream.
Scandinavian Comfort Food
by Trine Hahnemann
(Quadrille £25) Photography: Columbus Leth