We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Chai Spiced Pecan Pie
Autumn 2014
Warm spices including cardamom permeate this pecan pie, adding unexpected flavour and aroma. Like so many pecan pies, it’s definitely sweet, but not cloying. Set some whole pecans aside for placing on top of the filling just before baking, but use more flavourful toasted nuts for the inside. I like to toast nuts at 300°F (150°C) for 15 to 18 minutes, or just until they take on a bit more colour and aroma. Pre-baking the pie shell ensures a crisp, flaky crust—a perfect foil for the rich nut filling.
PASTRY
1¼ cups (310 mL) all-purpose flour
1½ tsp (7 mL) sugar
½ tsp (2 mL) salt
½ cup (125 mL) cold, unsalted butter, cut into ½ inch (1 cm) pieces
1 tbsp (15 mL) lemon juice
3 to 4 tbsp (45 to 60 mL) ice water
1 egg white, lightly beaten
FILLING
½ cup (125 mL) unsalted butter
1 vanilla bean
½ tsp (2 mL) ground cardamom
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) ground ginger
1 cup (250 mL) loosely packed
dark brown sugar
¼ cup (60 mL) honey
¼ cup (60 mL) sour cream
3 eggs, lightly beaten
2 tsp (10 mL) apple cider vinegar
1½ cups (375 mL) pecans, lightly toasted, coarsely chopped
About 32 whole pecans for garnish
1 In a large bowl, whisk together the flour, sugar and salt. Add the butter pieces and toss to coat the butter with flour. Refrigerate for 15 minutes.
2 With your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse meal. Some pea size pieces of butter should still be visible.
3 Combine the lemon juice with 3 tbsp (45 mL) ice water and drizzle over the flour mixture. Toss with a wooden spoon or your hands until the liquid is incorporated. Gently squeeze the dough with your hands to bring it together. If the dough does not hold together, add more water, sprinkling it in small increments, up to 1 more tbsp (15 mL).
4 On the work surface, gently pat out to a rough square about ½ inch (1 cm) thick. Fold the dough in half, gently press out again and fold one more time.
5 Bring the dough together and shape into a flat disc. Wrap in plastic wrap and flatten a little more with your rolling pin. Refrigerate for at least 2 hours or preferably overnight.
6 Remove the dough from the refrigerator and allowto sit at room temperature for 10 to 15 minutes until malleable. On a lightly floured surface, roll the dough to a 12-inch (30-cm) circle. Fold in half and place into a 9-inch (23-cm) pie plate. Unfold the dough and without stretching or pulling, press it gently up the sides. Fold the overhang underneath and gently push it onto the rim of the pie plate. Press the tines of a fork into the dough all the way around the rim.
7 Refrigerate for at least 1 hour. Thirty minutes before baking, place the pie shell in the freezer.
8 Place the oven rack in the lowest position and preheat the oven to 425°F (220°C).
9 Cover the pie shell with foil, making sure to fold the foil completely over the top edge. Fill with pie weights (dried beans), building them up the sides. Bake for 30 to 35 minutes or until the sides are dry and set.
10 Remove from oven and reduce temperature to 350°F (180°C).
11 Carefully remove foil and weights and place pie shell back in the oven. Bake again until the crust is completely dry and beginning to take on colour, about 15 to 20 minutes. For extra moisture-proofing, brush the pastry, avoiding the top rim, with beaten egg white and bake 1 to 2 minutes longer.
12 For the filling, place oven rack in the middle position and maintain the temperature at 350°F (180°C).
13 Put the butter in a small saucepan. Split the vanilla bean and scrape black seeds into butter. Add the vanilla bean. Melt the butter over medium heat until foamy. Continue heating until the foam subsides and the butter turns a golden brown colour.
14 Remove from heat and remove vanilla bean. Whisk in the cardamom, cinnamon, nutmeg and ginger, followed by the brown sugar and honey. Place back over medium heat and bring to a simmer for 1 minute. Transfer to a medium bowl and cool to lukewarm. (The mixture may look separated, but will come together with the addition of the other ingredients.)
15 Add the sour cream, and whisk to combine. Add the eggs and cider vinegar, and whisk until smooth.
16 Place the chopped pecans in the pie shell and pour the filling overtop. Arrange the whole pecans around the edge.
17 Bake until the filling is set around the edges but still wobbly in the centre, about 35 to 40 minutes. The filling will continue to set as it cools.
18 Transfer the pie to a wire rack to cool. Serve warm or at room temperature with ice cream or lightly sweetened whipped cream.
