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Pecan pie with Cognac


For the shortcrust pastry

  • 200 g flour

  • 100 g cold butter

  • ½ teaspoon of salt

  • 1 tablespoon of brown sugar

  • 40 ml of water

For the filling

  • 250g coarsely chopped pecans (a very rough chop!)

  • 4 eggs

  • 240ml corn syrup (ideally dark)

  • 100g packed light or dark brown sugar

  • 1 and 1/2 teaspoons pure vanilla extract

  • 40 g butter, melted and slightly cooled

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 2 tablespoon of Cognac (traditionally it is bourbon but I did not have it)

  1. Mix flour, salt and sugar

  2. Add the butter cut in small pieces and mix with fingers

  3. Add the water and mix with hands until getting a bowl

  4. Wrap in clingfilm and let it in the refrigerator for at least 30 minutes

  5. Whisk the 3 eggs, corn syrup, brown sugar, vanilla, melted butter, salt, cinnamon and Cognac together in a large bowl until combined

  6. Roll out the chilled pastry onto a lightly floured surface

  7. Carefully place the dough in a pie dish

  8. Brush the edges with 1 egg wash

  9. Chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer

  10. Spread pecans evenly inside pie crust. Pour the filling over pecans

  11. Bake the pie for 50 minutes in a preheated oven at 175C, or until the top is lightly browned. After the first 20 minutes of bake time, tent a piece of aluminum foil over the whole pie. 5 min before the end remove the foil

  12. Let it cool down at least 2 hours before serving

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