Pecan Chikki Pie – My little spin on the classice pecan pie from @seriouseats. This just takes it up another level with some extra hints of flavor. You can make your own crust or do like me and buy a frozen Pillsbury pie crust. MAKE YOUR OWN! I edited the recipe to include my changes. enjoy!
Ingredients
3 eggs, beaten
2 tablespoons brown sugar
1 cup light corn syrup
1/4 cup jaggery/gur
2 tablespoons ghee
1 teaspoon powdered cardamon (Fresh!)
2 tablespoons melted butter, cooled
1/2 teaspoon salt
1 teaspoon vanilla
3 cups toasted pecans (2 cups roughly chopped and 1 cup left whole)
Directions
1. You can make your own pie crust but i bought Pilsbury but homemade would be better and buttery. if you but, make sure to blind bake it for 30 mins at 375F. cover with parchment and sugar so it doesn’t burn
Adjust oven rack to lower middle position and preheat oven to 375°F.
Roll pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Using a pair of kitchen shears, trim the edges of the pie dough until it overhangs the edge of the pie plate by 1/2 an inch all the way around. Fold edges of pie dough down, tucking it under itself, working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges.
2.
In a large bowl, whisk together the eggs, gur, corn syrup, brown sugar, melted butter, salt, elaichi/cardamom and vanilla. Whisk for approximately 30 seconds, until the mixture is homogenous and slightly frothy.
You might have to wait to for the Gur to dissolve into the mixture.
3.
Mix pecans into wet mix, then gently place the whole pecans in concentric circles on the top, taking care not to press too hard, which will cause the nuts to sink into the filling.
4.
Bake pie for 40 minutes, rotating half way through baking. Continue baking, shielding the exposed nuts with aluminum foil if they threaten to burn. When finished, the filling should by slightly jiggly, but mostly set and puffed slightly, about 1 hour total. Allow the pie to cool at room temperature for at least 2 hours and up to overnight before serving.
Original of the video here
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