Pecan Pie in Puff Pastry

 

Lighter than conventional pecan pie, no sugar added

Pecan pie is such an American classic, but you seldom see it made in a puff pastry shell. Why not? I am curious to find out how a pecan pie in a French flaky buttery pastry shell would compare to its traditional counterpart.

The truth is: I am more inclined to make piecrusts than puff pastry shells. I’ve made puff pastry once, yes only once and that’s enough, and concluded that I should leave that with the professionals in a temperature-control setting than to endure hours laminating a block of butter and floury dough in a home kitchen, turns after turns.

I have been buying Dafour puff pastry sheets. I found them very easy to work with and with good results. Much to my astonishment to see this store-bought variety with its perfect alternating multi-layers of butter and dough. Really neat! This takes months, if not years, of practice to master. Why bother? Good reasons to opt for a short cut instead of making my own dough.

I have made many crowd-pleasing tarts, sweet or savory, which can be casually assembled using pre-made puff pastry sheets. Almost a no brainer to toss in some nuts or fresh fruits you have around, filled with some cream or jam, you’d get something delectable as well as good-looking, in less than an hour, including time in the oven. I often find myself reaching for this easy and tempting approach, especially in a pinch.

This is my approach with this week’s IHCC mystery challenge. (Visit here to see how more mysteries are being solved.) The pecan pie in puff pastry comes from Jacques Pepin and uses three mystery ingredients: vanilla, pecans and puff pastry. Mission accomplished!

As easy as pie to assemble with store-bought puff pastry
Adding lemon juice makes this pie less sweet
Substituted corn syrup with pure maple syrup

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11 Comments

  • Reply
    Joyce Rachel Lee-Bates
    May 14, 2015 at 2:44 am

    This looks good! I like how you describe making this pie as "as easy as pie"! 😀

  • Reply
    Diane Zwang
    May 16, 2015 at 3:01 pm

    A very creative dessert. I could not come up with something with pecans but yours looks lovely. I agree with your ideas about puff pastry, I have never tried to make it from scratch and never will. I am new to IHCC and looking forward to participating in the group.

  • Reply
    flour.ish.en
    May 16, 2015 at 4:39 pm

    Welcome and looking forward to cooking together at IHCC!

  • Reply
    Zosia
    May 17, 2015 at 4:13 pm

    Gorgeous, Shirley! It looks as though the tart worked perfectly with the puff pastry. I've yet to make the real stuff, but I do make quick puff, a cheater's version that's a cross between the labour intensive one and a short crust pastry.

  • Reply
    flour.ish.en
    May 17, 2015 at 4:29 pm

    Zosia, do you have a good and reliable cheater version you don't mind sharing?

  • Reply
    Zosia
    May 17, 2015 at 5:34 pm

    Shirley, I use Rose Levy Beranbaum's recipe from the Pie and Pastry Bible. I did a blog post about it ( http://areyoucooking.blogspot.ca/2014/03/quick-puff-pastry-cheese-straws.html) but can't find the recipe published online anywhere. If you don't have the book, I'll gladly email you the recipe if you like. You can reach me at zosia7790@gmail.com to let me know.

  • Reply
    flour.ish.en
    May 17, 2015 at 8:02 pm

    Zosia, I adore you quick puff pastry cheese straws. You always have a lovely touch to whatever you bake. I have Rose Levy Beranbaum's Baking Bible but no puff pastry dough there. I'll email you. Thanks so much!

  • Reply
    Kim
    May 18, 2015 at 1:24 am

    I've never made my own puff pastry and I'm way too lazy to try it 😉 I also love the Dafour puff pastry and find it so easy to work with. This pie looks heavenly! I'm going to bookmark it to make during our time with Jacques. We are serious pecan pie lovers. Can't wait to have a slice of this with some vanilla ice cream on top. I can almost taste it now.

  • Reply
    Grace Phua
    May 18, 2015 at 2:38 am

    Shirley, I definitely agree with you when you said puff pastry made from scratch should be left to the professionals. However, your store bought puff pastry sheets definitely served you well for sure because your pecan pie looks so delish!! Good job 🙂

  • Reply
    kitchen flavours
    May 18, 2015 at 3:12 am

    Oooh.. your pecan pie looks so good! I have not eaten pecan pie in ages! Delicious choice for this month's MBM!

  • Reply
    Joanne T Ferguson
    May 18, 2015 at 3:29 am

    How delicious does this look and great photography!
    I am glad we are connected through the May 2015: Mystery Box Madness Challenge! re IHCC!
    

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