Monday, November 23, 2009

Pay de Nuez {Pecan Pie}

Just in time for Thanksgiving... Classic pecan pie made with maple sryup in a masa harina crust.

Pay de Nuez (Pecan Pie) -

With Thanksgiving just days away I thought now would be as good as time as any to share my recipe for Pecan Pie. For me Pecan Pie is a must at Thanksgiving, along with Pumpkin Pie. Other desserts and pies are more than welcome at our dessert table, just as long as there's also pumpkin and pecan pie.

Growing up I don't I ever had a homemade Pecan Pie. Gramm (my grandmother), who preferred pecan pie over pumpkin, always bought hers from the grocery store bakery. It wasn't until my first Thanksgiving as a married woman that I baked my first ever Pay de Nuez (pecan pie) completely from scratch. Not only was the flavor of a homemade pie way better than the pies from the grocery store, but it was also super easy to make.

Of course my recipe has changed ever so slightly over the years, like substituting maple syrup for the traditional corn syrup and using my favorite Masa Harina Pie Crust.

Maple Syrup Pecan Pie -

Pay de Nuez (Pecan Pie)

For the crust:
  • 2/3 cup masa harina (I use Maseca) 
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 2 tablespoons very cold water

For the pecan pie filling:
  • 1 cup maple syrup
  • 1/2 cup brown sugar
  • 1/3 cup melted butter
  • 1/2 teaspoon salt
  • 3 eggs
  • 1-1/2 cups pecans, roughly chopped or 1 cup pecan halves 

Combine flour, masa harina, and salt in a medium bowl. Using a potato masher cut butter into flour mixture until mixture resembles coarse crumbs. Stir in the cold water, 1 tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll out dough on lightly floured surface, or between 2 sheets of plastic wrap. (This is to prevent the dough from 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 pie crust until ready to use.

Preheat oven to 350º F. Puree the maple syrup, brown sugar, melted butter, salt, and eggs in a blender or food processor until well combined. Pour mixture into refrigerated pie crust. Sprinkle chopped pecans over the maple syrup mixture. Bake at 350°F for 30 to 35 minutes or until center of pie has set. Remove pie from oven and let cool to room temperature. Enjoy!


  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.

  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!!!

  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?

  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. ;)

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

  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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