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Indian Cooking in Holland

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The South: Where Pecan Pies Are A Staple

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Pecan Pie

I am somewhat of a movie buff and love watching movies of every possible genre. When a new Tarantino film came to the theaters, I could hardly contain my glee. Tarantino is a legend in the mix and match of genres. His dark satiric style and his aestheticization of violence is a trademark of his work. I had seen “Pulp Fiction” decades ago and maybe I was too young but I did not understand that movie. So, even though I was excited to see his new movie, I was also a little apprehensive. What if I didn’t get this one either. I did remind myself that I had loved, absolutely loved the Kill Bill series. What’s the worst that could happen, right?!

Well, I did go and boy am I glad I did. This movie surpasses the best reviews and leaves you feeling so disturbed and yet is so intensely funny about something so intensely sad. It is so simple in the way it connects with the viewer. But then that is Tarantino. Hugely brilliant.

I am not American, but this movie inspired me to make the southern staple. The Pecan Pie. And this pie doesn’t disappoint. And, just like the movie, this one doesn’t use the traditional filling you may find in most pecan pies. But, it is simple. And it is genius.

Enjoy!

pecan pie

pecan pie pecan pie
pecan pie
Caramel Pecan Pie
 
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recipe adapted from Allerhande.
Author:
Ingredients
  • For the Crust
  • 250 grams all purpose flour
  • 100 grams powder sugar
  • 250 grams butter
  • ½ tsp salt

  • For the Filling
  • 250 grams pecan nuts
  • 150 grams syrup (I used maple syrup)
  • 75 ml heavy cream
  • 75 grams light brown sugar

Instructions
  1. Preheat the oven to 180°C or 350°F.
  2. Mix the flour, powder sugar, butter and the ½ tsp of salt and mix well till it forms a crumbly dough. Knead some more and it will come together nicely. If you are a little impatient, you can add a tablespoon or two of ice water. Knead to form a ball and roll out. It should be about 1 cm thick. So make sure you don't roll it out too thin. Lay on your tart tin and press down into the shape and cut off excess overhang. I had enough leftovers too bake a few tartlets! Don't let anything go to waste.
  3. Bake in the oven for 20 minutes.
  4. In the meantime, heat the syrup and throw in the light brown sugar. Whisk well till you are sure that the sugar is mixed in. Pour the cream once this is done and continue whisking briskly till all three ingredients are thoroughly combined. Set aside to cool.
  5. Take your cake bottom out of the oven. Don't panic if your batter starts melting in your cake form and doesn't look attractive. You MUST continue to bake for the full 20 minutes. It will settle down. This is because of all that butter in our batter. All that buttery goodness is what makes this pie so scrumptious!
  6. Now place your pecan halves on the prepared cake crust, in whatever pattern you like. Mine was a 20 cm round shape so I went in a circular pattern. But, you can do whatever pattern you like. Once you've covered the whole surface, pour the caramel mixture (that we made with the syrup, sugar and cream) on top of the pecans. Don't soak your pecans completely. We still want to see them looking all pretty! Put back in the oven for another 20 minutes.
  7. Let cool completely before serving. About an hour.

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