Bengal x United States
Nolen gur pecan pie
A Thanksgiving pie that spent its winter in Kolkata.
120 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original543kcalsame
7 gproteinsame
3 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub 100 g cold butter into the maida, sugar and a pinch of salt. Add the cold water and press into a dough. Chill 30 minutes.
- 2Heat the oven to 190°C. Roll the dough to line a 23 cm pie dish, crimp the edge, line with paper and beans and bake 15 minutes. Remove the beans and bake 5 minutes more.
- 3Toast the pecans in a dry pan on low heat for 4 minutes.
- 4Whisk the nolen gur, brown sugar, eggs, 50 g melted butter, vanilla, cardamom and remaining salt until smooth. Stir in the pecans.
- 5Pour into the crust, lower the oven to 170°C and bake 45 to 50 minutes.
- 6Cool at least 2 hours before slicing. Serve with whipped cream.
Serve it like this
Cut a clean wedge, set it on a plate with the pecans facing up, add a spoon of whipped cream and a thin drizzle of warmed nolen gur across the plate.
