cinnamon-nutmeg pecan pie
First let me say this is the recipe used by Mr. B's Bistro in New Orleans, one of my favorite restaurants in the whole wide world. The recipe was in the newspaper-- and I was thrilled! This is now my go-to crust for pumpkin and sweet potato pies, as well. The cinnamon and nutmeg add a little color to the crust, in addition to a really nice taste. The prep time includes the time the dough spends chilling and coming back to room temp.
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prep time
3 Hr
cook time
1 Hr 30 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 10 tablespoons unsalted butter, softened
- 1/4 cup sugar
- 1 - large egg
- 1 3/4 cups unbleached white flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 3/4 cup sugar
- 1/2 cup corn syrup, dark
- 6 tablespoons unsalted butter, melted
- 3 - large eggs
- 1 teaspoon vanilla
- 1 pinch salt
- 1 1/2 cups coarsest chopped pecans
How To Make cinnamon-nutmeg pecan pie
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Step 1For dough: with a mixer, beat butter and sugar until pale (3 to 4 minutes).
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Step 2Beat in egg until just combined.
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Step 3In a separate bowl, combine flour, cinnamon, nutmeg and baking powder, the gradually add to butter/sugar mixture until combined. The dough will look rough, not smooth. Press into a disk, and wrap in plastic wrap. Chill 2 hours.
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Step 4Remove dough from fridge and let stand at room temp for 30 minutes. Then roll into a13" circle and place in a 9" pie dish, trimming the overhanging dough to 3/4" all around.
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Step 5Preheat oven to 275 degrees.
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Step 6For filling: in large bowl, whisk together all remaining ingredients except pecans.
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Step 7Place pecans in pie dish and por filling over top; very gently stir.
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Step 8Bake 90 minutes or until edges are firm and center seem set (but still a little bit quivery when pan is nudged).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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