Pecan Pie is such a classic and delicious dessert. When a friend mentioned that she was craving it, I couldn’t resist making her one. But after stopping at 3 different supermarkets in the search for pecans, I came home empty handed. Does anyone know why they are so hard to find here in France? Eventually I tracked some down but they were so expensive I decided turn the classic pecan pie into a pecan and walnut pie. I was really happy with the result and I think I’ll stick to making it this way in the future. The best part about this dish – in my opinion anyway – is the bourbon mascarpone cream. It takes the pie to a whole other level so make sure you don’t omit it!
Beat the butter until smooth and creamy. Add the sugar, almond meal and vanilla. Mix until well combined. Add the egg and ensure that it is fully incorporated. Sift in the flour and salt and mix until just combined (it is ok it there are still lumps). Roll into disk, wrap in plastic film and place in the fridge to rest for 30mins to an hour.
Preheat the oven to 160°C.
Remove the dough from the fridge and roll it out in between two sheets of baking paper. Line a tart mould or tin with the pastry then use a fork to prick the base so that’s it’s covered in little punctures from the fork. This will stop it rising during baking. Place in the freezer for 15 minutes.
Bake the empty tart shell for 20 minutes or until the bottom is lightly golden in colour.
The pecan pie filling
Preheat the oven to 175°C
In a saucepan, combine the brown sugar, golden syrup and butter. Heat while stirring until all the sugar has dissolved and the mixture starts to boil (roughly 5mins). Set aside and allow to cool for 15 mins.
Once cooled, whisk in the eggs, vanilla, bourbon and nuts, then pour into the prepared tart shell. Bake for 35mins.
Meanwhile make the bourbon mascarpone by mixing together the mascarpone, icing sugar and bourbon.
Once the tart has cooled, remove it from the mould and cut into even pieces. Serve with a large dollop of mascarpone.