Monday, November 23, 2009

Pay de Nuez {Pecan Pie}


With Thanksgiving just days away, I wanted to share my recipe for Pecan Pie.  To me, Pumpkin and Pecan pies mean Thanksgiving.  I've never had another pie for Thanksgiving. 

When I lived in the States, I would prepare my Pecan Pie with refrigerated pie crust and corn syrup.  Neither of those items were available when I first moved to Mexico, so I improvised. 

I knew how to make pie dough, and my Maseca Pie Crust has always been a favorite of mine.  Seeing as the only syrup I could find was maple syrup, I decided to give it a try.  Wow!  The maple syrup just added to the rich sweetness of the pie.  Corn syrup is now available in town, but I prefer mine made with maple syrup.

Pay de Nuez (Pecan Pie)

Ingredients:
For the crust:

  • 1/3 cup Maseca
  • 2/3 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 2 tablespoons very cold water


For the pie:

  • 1/2 cup brown sugar
  • 1/3 cup melted butter
  • 1 cup maple syrup
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves


Directions:
In medium size mixing bowl, combine flour, Maseca and salt. Using a potato masher, cut butter into flour mixture. Stir in the cold water just until the dough comes together. Wrap dough in plastic wrap; refrigerate 30 minutes.

Roll out dough on lightly floured surface, or between 2 sheets of plastic wrap. (This is to prevent sticking.) Place pie crust in pie plate. Pierce the dough multiple times with the tines of a fork. (This prevents the dough from rising.) Refrigerate dough until ready to use.

Preheat oven to 375º F.  In a medium bowl, whisk together the sugar, butter, maple syrup, salt and eggs until well combined.  Pour into pastry-lined pie crust.  Arrange pecan halves on top of maple syrup mixture.  Bake for 45 minutes or until center of pie has set.

Remove pie from oven; let cool to room temperature.   Enjoy!!!

With Love,
Leslie Limon

Printable recipe

6 comments:

  1. I think I'm going to have to try the pie crust made with maseca! We are not eating a "traditional" Thanksgiving, we're making tamales.

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  2. This looks so amazing. I am jsut learning how to bake. Ruben's favorite is Pecan Pie. I am really glad to read about the subs. I am making this tonight. I will let you know how it goes!!!

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  3. Just in time, thanks so much I cant wait to make it. Although I think it will be for Christmas or sometime in between. ;) What is Maseca?

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  4. Oh and by the way its been a while since I've been on your cooking blog and man it is shaping up great. You have done a wonderful job on it. Now that its getting a little cooler I cant wait to try some of the soups. ;)

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  5. I'm going to have to try the maseca pie crust.Very interesting!!

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  6. would you pls tell me what maseca means! I have never heard of that word! I'm assuming it is a mexican ingredient!? Thank you!
     

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