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Last week, you got my recipe for Christmas marshmallows that I developed in collaboration with DanSukker. This week, I would like to treat you to a recipe for something I imagine will be a new all time favorite. Christmas, for me, isn’t just about traditions and recipes; it’s an opportunity to find new ways to taste and experience Christmas.
My family loves Christmas baking—filling the kitchen with the scent of Christmas and our palates with the taste of the deep spices of the season. There’s almost nothing better. Christmas baking is the best way of getting into the Christmas spirit and create the hygge and togetherness that are at the heart of Christmas.
So that’s exactly what I’ve done with this recipe for Pecan Pie. It’s an American tradition to eat this pie at Thanksgiving and during the cold Christmas months. I’ve made my own version here, adding a hint of cinnamon—an aroma that epitomizes Christmas for me. It smells heavenly!
The pie consists of a crispy short-crust pastry bottom, which is baked with the most delicious, sweet and caramelized pecan-nut filling. There are many ways to make a pie like this, such as, with chocolate or bourbon. The pie can be served either warm or cold, but I think it’s best served warm with a scoop of vanilla ice cream.
I’ve used plenty of DanSukker organic products in this pie recipe. There’s simple syrup and brown sugar in the filling so as to accentuate the caramelized flavor and texture. The short-crust pastry has confectioner’s sugar instead of regular sugar, as confectioner’s sugar gives a finer texture and makes the pastry crispier when baked.
I highly recommend this pie as a dessert for any Christmas dinner or just for December fun. Enjoy!
250 g all-purpose flour
3 tbsp. Dansukker organic confectioner’s sugar
1 pinch of salt
125 g butter, softened
1 egg, beaten
100 g butter
200 g Dansukker organic sugar
4 tbsp. Dansukker organic brown sugar
150 ml Dansukker organic simple syrup
1 tbsp. cinnamon
1/2 tsp. salt
200 g pecans, chopped
Mix the flour, confectioner’s sugar and salt together in a bowl. Add the butter and rub it with your fingers until it resembles bread crumbs. Then quickly mix the dough with the egg and bind it until it collects and becomes glossy and even. Put the dough in a bag and refrigerate it for about 30 minutes.
Melt the butter in a pan. Add the sugar, brown sugar, syrup, cinnamon and salt. Let it boil while you stir it. Take the pan off the heat and whisk in one egg at a time. Add half of the pecans.
How to assemble the pie
Heat the oven to 175 C.
Roll out the short-crust pastry between two pieces of baking paper and place the pastry in a pie dish that’s 24 cm in diameter or in a cast iron pan (that’s what I used). Press the dough in well around the edge. Then pour the pecan filing into the pastry and sprinkle the remaining nuts over it. Bake the pie for around 35 minutes. After 35 minutes, put some tin foil over the pie and bake for a further 15 minutes, until the filling has settled and isn’t “wobbly.” Serve the pie warm with vanilla ice cream. Enjoy!