Pecan pie from The Pie and Pastry Bible by Rose Levy Beranbaum

  • heavy cream
  • crème fraîche
  • golden syrup
  • apple cider vinegar
  • pecans
  • cream cheese
  • dark chocolate
  • store-cupboard ingredients
  • pastry flour
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • ashallen on November 25, 2019

    This is delicious. It's also a great pecan pie alternative for those who like a lower ratio of filling to crust in their pecan pies. Although the author calls this a pecan "pie," it's actually baked in a tart form. Recipe specifies either Lyle's Golden Syrup or dark corn syrup - I used golden syrup and thought it had a softer sweetness than corn syrup. Using whole pecans made a very pretty looking tart, but they resisted cutting somewhat (use a sharp knife) and tended to want to separate from the crust. Next time I might do a mixture of chopped and whole pecans to see if that makes a more cohesive slice. Also, the author doesn't call for toasting the pecans - it'd be interesting to see if very lightly toasting them crisps them and enhances their flavor. It'd also be good to experiment with crusts other than the specified Flaky Cream Cheese Pie Crust which I didn't care for. I did not add the chocolate drizzle topping - I'd expect it to work very well, though.

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