Elevate a classic dessert with a bold twist! This Chilli-Infused Pecan Pie combines the nutty richness of brown butter with just the right amount of chilli heat for a dessert that’s as indulgent as it is unexpected. Ideal for cosy gatherings or festive feasts, this pie is generously filled with layers of flavor.
Use a single, homemade deep-dish crust for a rustic feel, or opt for two store-bought shortcrust pastry cases for convenience—the filling is the perfect amount for both. Get ready for a slice of sweet-and-spicy perfection!
SERVES 8-10
TIME: 60 MINS PREP,
30-45 MINS COOKING,
2-3 HOURS COOLING
INGREDIENTS
FOR THE PIE DOUGH:
165 g all-purpose flour
1/4 teaspoon fine sea salt
115 g cold unsalted butter, cut into 1 cm cubes
60 g ice-cold water, plus more if needed
(Alternatively, use two shop-bought short-crust tart shells for this recipe.)
FOR THE FILLING:
50 g butter (5 tablespoons)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon Aleppo pepper flakes
4 tablespoons Banhoek Chilli Oil
1 cup honey
1/3 cup light brown sugar
1 tablespoon vanilla extract
5 medium eggs
4.5 cups/450g pecan nuts, roughly chopped
1/3 cup/100g whole pecans for topping
METHOD:
To make the pie dough, cut the 115 g cold butter into cubes and chill until firm. In a large bowl, combine 165 g all-purpose flour and 1/4 teaspoon fine sea salt. Add the butter cubes, pressing each piece between your fingers to flatten into large flakes, and toss to coat with flour. Pour in 60 g ice-cold water and gently bring the mixture together with your hands until a dough forms, being careful not to overwork it.
Lightly flour a surface and roll the dough into a rough circle. Fold it in half and then in half again to create flakey layers, then shape it into a square. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (you can also pop it in the fridge overnight).
On a floured surface, roll out the chilled dough to approximately 2-3 mm thick, aiming for a round shape. Lightly butter a 30 cm pie dish, then drape the dough into it. If the dough becomes too soft, tuck any overhang into the center and chill again before shaping. Trim the dough, leaving a 1 cm overhang around the sides of the dish.
Tuck the overhang under the outer edge, for a thicker, easier to shape crust crust. Crimp or pleat the edges as desired, then prick the base with a fork and chill for another 30 minutes. This chilling allows the dough to relax and prevent shrinkage.
Preheat the oven to 200°C (400°F). Line the dough with scrunched-up baking paper, fill with pie weights or dried beans, and bake for 15-20 minutes until the edges are light golden brown. Remove the weights and paper, then bake for an additional 2-3 minutes until the base of the pie appears dry and matte.
To make the filling, melt 50 g butter in a medium pot over medium heat until it turns golden and the milk solids brown. Remove from heat and add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon Aleppo pepper flakes, swirling to combine. Stir in 4 tablespoons Banhoek Chilli Oil and transfer the mixture to a large bowl.
Add 1 cup honey, 1/3 cup light brown sugar, and 1 tablespoon vanilla extract to the bowl, stirring until smooth. Crack in 5 medium eggs and whisk until the mixture is combined and smooth.
Spread 4.5 cups/450g roughly chopped pecans across the prepared crust, then pour the egg mixture over the pecans, stirring lightly to distribute. Arrange the 1/3 cup/100g whole pecans around the outer edge for a decorative ring.
Reduce the oven temperature to 180°C (350°F). Bake the pie for 30-45 minutes or until it reaches 170°F (77°C) on an instant-read thermometer, or until it jiggles very slightly when shaken.
Allow the pie to cool for 1 hour then transfer into the fridge until set. Serve with whipped cream or ice cream if desired.
