Pecan Pie with Walnut Flour Crust by @hervecuisine

1h13

8 servings

🌾

200 g

Flour

🌾

50 g

Walnut flour

🧈

150 g

Butter

🧂

0.5 tsp

Salt

🍬

1 tbsp

Brown sugar

💧

45 ml

Water

🍬

100 g

Whole cane sugar

🥚

2

Eggs

🌽

1 tbsp

Cornstarch

🥜

200 g

Pecans

🍦

1 tsp

Vanilla extract

🍯

1 tbsp

Honey

🪵

Cinnamon

🥥

400 ml

Coconut cream

🍬

2 tbsp

Sugar

  1. Step
    • Flour
    • Salt
    • Butter

    Make the pastry dough with the flour, walnut flour, salt, brown sugar, cold butter and water.

  2. Shape

    Shape the dough into a ball and chill it in the fridge.

  3. Step
    • Whole cane sugar
    • Cornstarch
    • Cinnamon

    Prepare the filling mixture with the whole cane sugar, cornstarch, cinnamon, vanilla extract, melted butter, eggs and honey.

  4. Line
    • Flour

    Line the perforated tart mold with the dough.

  5. Pour

    Pour the filling mixture into the lined mold.

  6. Top
    • Pecans

    Top with the pecans.

  7. Bake

    Bake for 40-45 minutes at 180 degrees.

  8. Whip
    • Coconut cream
    • Sugar
    • Vanilla extract

    Whip the coconut cream with the sugar and vanilla to make a chantilly-style topping.

Pecan Pie with Walnut Flour Crust by @hervecuisine

1h13

8 servings

🌾

200 g

Flour

🌾

50 g

Walnut flour

🧈

150 g

Butter

🧂

0.5 tsp

Salt

🍬

1 tbsp

Brown sugar

💧

45 ml

Water

🍬

100 g

Whole cane sugar

🥚

2

Eggs

🌽

1 tbsp

Cornstarch

🥜

200 g

Pecans

🍦

1 tsp

Vanilla extract

🍯

1 tbsp

Honey

🪵

Cinnamon

🥥

400 ml

Coconut cream

🍬

2 tbsp

Sugar

Preparation Steps

  1. Step 1/8

    Make the pastry dough with the flour, walnut flour, salt, brown sugar, cold butter and water.

    🌾Flour
    🌾Walnut flour
    🧂Salt
    🍬Brown sugar
    🧈Butter
    💧Water
    🥣Mixing bowl

  2. Step 2/8

    Shape the dough into a ball and chill it in the fridge.

    🧻Plastic wrap

  3. Step 3/8

    Prepare the filling mixture with the whole cane sugar, cornstarch, cinnamon, vanilla extract, melted butter, eggs and honey.

    🍬Whole cane sugar
    🌽Cornstarch
    🪵Cinnamon
    🍦Vanilla extract
    🧈Butter
    🥚Eggs
    🍯Honey
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/8

    Line the perforated tart mold with the dough.

    🌾Flour
    🍰Tart mold

  5. Step 5/8

    Pour the filling mixture into the lined mold.

    🍰Tart mold

  6. Step 6/8

    Top with the pecans.

    🥜Pecans
    🍰Tart mold

  7. Step 7/8

    Bake for 40-45 minutes at 180 degrees.

  8. Step 8/8

    Whip the coconut cream with the sugar and vanilla to make a chantilly-style topping.

    🥥Coconut cream
    🍬Sugar
    🍦Vanilla extract
    🥣Mixing bowl

Composition

Ingredients

Types

Grains, Dairy, Condiments, Spices, Sweeteners, Liquids, Eggs, Starches, Nuts, Flavorings, Plant-based

Ingredients

Flour, Walnut flour, Butter, Salt, Brown sugar, Water, Whole cane sugar, Eggs, Cornstarch, Pecans, Vanilla extract, Honey, Cinnamon, Coconut cream, Sugar

Notes

Flour (for the crust), Butter (cold, for the crust), Salt (for the crust), Brown sugar (for the crust), Water (40 to 50 ml, for the crust), Whole cane sugar (or coconut sugar, for the filling), Eggs (for the filling), Cornstarch (for the filling), Pecans (regular walnuts also work), Vanilla extract (for the filling, for the whipped coconut cream, amount not given), Honey (for the filling), Cinnamon (mentioned in the voice-over for the filling, amount not given), Coconut cream (whipping type, for the topping)

Allergens

Gluten, Milk, Eggs, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

430 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 32g, Fat: 31g, Fiber: 2.5g, Sugars: 18g

Nutritional Information

Minerals

Sodium: 140mg, Potassium: 150mg, Magnesium: 35mg, Calcium: 25mg, Iron: 1.2mg

Vitamins

Vitamin E: 2.5mg, Vitamin A: 90mcg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

43 minutes

Overall

1 hour 13 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Mixing bowl, Whisk, Tart mold, Plastic wrap

Appliances

Oven, Mixer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Autumn baking

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French, American

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Crunchy, Soft, Flaky

Flavors

Nutty, Sweet, Vanilla, Caramel-like, Cinnamon, Coconut

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store covered in an airtight container,keep chilled due to egg and dairy/coconut cream filling), freezer : up to 1 month (freeze the baked pie without the whipped coconut cream topping,wrap tightly in plastic wrap and foil,thaw in the fridge before serving), room temperature : up to 2 hours (only for short serving periods,avoid if whipped coconut cream topping is already added)