Madras curry crust pecan pie
Our Madras-Style Curry Powder is a warm, aromatic blend of spices including turmeric, cumin, coriander, and fenugreek. Here it's combined with a classic pie crust to create a base for a rich, decadent pecan pie filling.
Prep time: 140 min | Cook time: 40 min | Serving size: 9” Pie
2.5 cups all-purpose flour
2 tablespoons sugar
1 tablespoon Madras Curry Powder
1.5 teaspoons kosher salt
2.5 sticks unsalted butter, cut into 1/4 inch pats
6 tablespoons cold water
3 eggs, beaten
1.25 cups light corn syrup
1/4 cup brown sugar
4 tablespoons melted butter, cooled
1 teaspoon vanilla
3 cups toasted pecans (2 cups chopped, 1 cup whole)
Combine flour with sugar, 1/2 teaspoon salt and Madras Curry Powder in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect clumps, about 25 short pulses. Sprinkle with water and pulse until the dough just begins to come together. Transfer dough to a large bowl then using hands, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours.
Adjust oven rack to lower middle position and preheat oven to 375 degrees.
Roll pie dough into a circle roughly 12 inches in diameter. Transfer to 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 inch all the way around. Fold edges of pie dough down, tucking it under itself, work your way around the pie plate until everything is well tucked. Use the forefinger on your left hand the thumb and forefinger on your right hand to crimp the edges.
In a large bowl, whisk together the eggs, honey, corn syrup, brown sugar, melted butter, salt, and vanilla. Whisk for approximately 30 seconds, until the mixture is homogenous and slightly frothy.
Line pie crust with chopped pecans, reserving the whole ones. Press down slightly so chopped pecans embed in the dough. Pour the filling mixture over the pecans, 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.
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 be 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.