Cardamom & Vanilla Pecan Pie
Rich, flavourful and with a hint of spice: this pecan pie has everything to warm you up as the temperatures start to dip. Plus it’s an easy dessert to make.
This Cardamom & Vanilla Pecan Pie has a creamy and sweet filling, thanks to a tasty mixture of Canadian butter, dark brown sugar and vanilla, with a wonderful kick of allspice and nutmeg. Canadian butter and cardamom powder make for a delicious, flaky crust. Trust us: even if, sometimes, store-bought crusts can be a convenient alternative, this one is worth making from scratch.
Serve this Pecan Pie topped with a scoop of ice cream, and ta-da! Easy… as pie. This is hands down one of the best dessert recipes you could make for your family or guests (or for yourself!) this cold season.
- Prep: 10 minutes
- Cooking: 45 - 60 minutes
Ingredients
- Pie Crust
- 625 ml (2 ½ cups) all-purpose flour
- 200 g (7 oz) unsalted Canadian butter, cubed and chilled
- 125 ml (½ cup) ice cold water
- 5 ml (1 tsp) cardamom powder
- 5 ml (1 tsp) kosher salt
- Filling
- 3 eggs, beaten
- 80 ml (1/3 cup) unsalted Canadian butter, melted
- 5 ml (1 tsp) vanilla
- 250 ml (1 cup) light corn syrup
- 250 ml (1 cup) dark brown sugar
- 2.5 ml (½ tsp) allspice powder
- 1.5 ml (1/3 tsp) nutmeg powder
- 375 ml (1 ½ cups) whole pecans
- 5 ml (1 tsp) kosher salt
- Garnish
- Ice cream
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Preparation
Combine flour, butter, cardamom powder and salt. Using hands, a pastry cutter, or food processor mix well until the butter has become pea-sized pieces. It is important to work fast and keep the dough as cold as possible. Add most of the water reserving a tablespoon. Work ingredients until the mixture begins to clump together and forms a dough. It should stick together but not be too sticky. Split dough into two 1” discs, saran wrap and chill for a minimum of one hour.
In a mixing bowl whisk together eggs, butter, vanilla, corn syrup, brown sugar, all spice powder, nutmeg powder, and salt. Once mixture is fully combined set aside.
Preheat oven to 175º C (350º F).
Remove dough from the fridge and on a floured surface use a rolling pin to roll out dough. Roll from the center out and to 2.5 cm (1”) larger in diameter than your baking dish, if dough is too sticky to work with, use a dusting of flour when necessary. Roll up the dough onto the rolling pin and unroll over the pie dish. Gently press the dough into the corners and pinch and tuck the dough to form a clean crust.
Pour wet filling into the pie crust and top evenly with all the pecans. Cover dish with foil to prevent burning of the pecans and bake for 25 minutes. Then remove foil and continue baking until set.
Allow to cool for several hours or overnight before slicing.
Top with ice cream and serve.
Tips
For more inspiration by Devan Rajkumar, visit his Instagram profile @chefdevan
