This pecan pie is perfect for your Fall holidays! It has all the toasty goodness of your traditional pecan pie, but with an unusual twist. Flavored with Chinese five spice blend, it has hints of cinnamon and star anise and cloves… My friend, Todd, loves pecan pie, and I remember the look on his face the first time he tried it as he worked to identify the spice components, knowing that he really liked the pie, but there was something about it that was perplexing… It’s different enough to be interesting, but familiar enough to feel cozy, and I strongly recommend you give it a try! Top it with a dollop of sweetened whip cream for some pecan pie perfection!
Some Tips:
Use cold butter, cold water, and chill the pie crust for 15+ minutes before baking.
I like to use whole star anise pods pressed into the pie dough to make a decorative edge.
This pie has great flavor, but you can always bring out a bit more toasty-ness by roasting the pecans in a 350 oven for about 5 minutes before adding them to the filling.
Add a bit of cinnamon or some five spice to the whipped cream for just a bit of extra goodness.
Five Spice Pecan Pie
Classic Pecan pie with a twist! Aromatic Chinese five spice blend is used to enhance the toasty goodness of pecan pie. Serve with some sweetened whipped cream for a Fall treat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: desserts
Ingredients
For the Crust:
1 1/4 cups flour
1 tsp sugar
pinch of salt
1/2 cup chilled butter diced
3 Tbs cold water
For the Filling:
2 cups chopped pecans
4 eggs
3/4 cup sugar
3/4 cup light corn syrup
1 1/2 tsp Chinese five spice powder
1/4 tsp salt
1 tsp vanilla
Instructions
Preheat oven to 350
For the Crust:
Place four, sugar, salt and butter in the bowl of a food processor and blend until it resembles coarse sand. Slowly add the cold water and process until the dough comes together. Roll out your dough on a floured surface and place in a 9″ pie plate. Pierce evenly with a fork, and bake 15 minutes until set.
For the Filling:
Whisk eggs, sugar, corn syrup, five spice powder and vanilla until well blended. Stir in chopped pecans. Pour filling into warm pie crust and bake for approximately 30 minutes until set. Watch the crust in the last 10 minutes of baking, and be prepared to cover the edges to avoid excess browning.
Cool completely, and serve with some sweetened whipped cream.
Notes
Chilling the pie crust for 15-30 minutes before baking results in a flakier crust.
When baking the crust before adding the filling, I recommend lining the crust with parchment and filling with pie weights to keep the sides of the crust from collapsing in.
You will know the pie is done when the edges become slightly puffed and the center is no longer jiggly.
Keywords: five-spice, pecan, pie, fall, Thanksgiving
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