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Pecan pie with orange zest

Best enjoyed with Blason Rosé
Blason rosé
Dessert
Approx. 4h (including chilling and cooling)
Vegetarian

Blason Rosé brings freshness and vibrancy to this indulgent dessert. Its expressive red fruit aromas and lively acidity complement the caramelised pecans, while the orange zest enhances the cuvée’s delicate citrus character.

INGREDIENTS (serves 8)
For the crust:
160g plain flour
½ teaspoon salt
115g cold unsalted butter, cut into small cubes
45-90ml iced water

For the filling:
3 large eggs
165g packed dark brown sugar
60ml molasses
60ml light corn syrup
1 teaspoon kosher salt
30g unsalted butter, melted and cooled
1 teaspoon vanilla extract
Grated zest of 1 orange
85g chopped pecans
150g pecan halves
DISCOVER BLASON ROSe
Recipe Pecan Pie Thanksgiving - Blason Rosé pairing
1
Prepare the crust
  • Pulse the flour and salt together in a food processor until combined.
  • Add butter and pulse until mixture resembles coarse meal with pea size pieces remaining.
  • Drizzle water over mixture and pulse until the dough comes together when pressed.
  • Add more water, 1 tablespoon at a time if needed and pulse until mixture holds together when pinched.
2
Chill the dough
  • Turn dough out, shape into a disk, wrap and refrigerate
  • Refrigerate at least an hour and up to a day before using.
3
Shape the crust
  • Preheat oven to 190°C. On a lightly floured surface roll out dough into a 30cm circle.
  • Line a 23cm tart tin with the dough and trim any excess dough evenly with the rim of the pan.
  • Chill in the freezer for 20 minutes.
  • Line with parchment paper and fill with dried beans or pie weights.
  • Transfer to oven and bake.
4
Blind bake the crust
  • Bake until edges are golden brown, about 20 minutes.
  • Carefully remove parchment with beans or weights and continue to bake until bottom is dry and golden brown, about 20 more minutes.
  • Let cool completely.
5
Prepare the filling
  • Reduce oven to 160°C.
  • In a large bowl, whisk together eggs, brown sugar, molasses, corn syrup, salt, butter, vanilla and zest.
  • Add chopped pecans and stir to combine.
6
Bake and finish the pie
  • Pour filling into shell.
  • Neatly arrange pecan halves in concentric circles across the surface.
  • Place in the oven and bake until tart is lightly browned, slightly puffed and the filling is set, about 45 minutes.
  • Let cool completely, then remove the pan sides and slide tart off pan bottom onto a serving plate.
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