Pecan Pie – Bruno Albouze

corn syrup

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup offers a natural sweetness with a different flavor profile.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat crust adds fiber and nutrients.

Chop pecans roughly.

Melt together butter, sugar, corn syrup, and spiced rum in a saucepan.

Add cinnamon and vanilla to the mixture.

Stir and bring to a simmer.

Transfer the mixture to a pastry bowl to cool.

Beat the eggs in a separate bowl.

Add the eggs and chopped pecans to the cooled filling mixture.

Pre-bake the sugar dough tart shell.

Bake the pecan pie at 350 degrees Fahrenheit (180 degrees Celsius) for about 40 minutes.

Infuse port and lemongrass for about 20 minutes.

Remove and discard the lemongrass from the infused port.

Add sugar and agar-agar mixture to the port and bring to a boil, cooking for about a minute.

Chill the port jelly until completely set.

Cook cranberries with sugar and port for 3 minutes with the lid on, then 2 more minutes uncovered.

Transfer cooked cranberries to a large bowl to cool.

Blend the chilled port jelly in a narrow container.

Fold in the orange marmalade into the blended port jelly.

Combine some of the cranberry marmalade with whipped cream to taste when ready to serve the pie.

Slice the pie into 12 servings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens