FIGS PIE WITH PECAN NUTS CRÈME

Ingredients

Shortcrust base

76 grams (2.7 ounces) butter

66 grams (2.35 ounces) sugar

1 egg yolk

135 grams (4.75 ounces) flour

0.5 teaspoon baking powder

Pinch of salt

Custard crème base

150 grams (5.3 ounces) milk

35 grams (1.25 ounces) sugar

15 grams (0.55 ounces) cornstarch

1 egg

1 egg yolk

Pecan Crème

85 grams (3.0 ounces) pecans

85 grams (3.0 ounces) sugar

1 teaspoon cornstarch

70 grams (2.45 ounces) butter

1 egg

Instructions

Step 1

Preheat your oven to 180°C (356°F).

Step 2

For the shortcrust base: Start by creaming 76 grams (2.7 ounces) of room-temperature butter with 66 grams (2.35 ounces) of sugar until light and fluffy. Make sure the butter is at room temperature for easier mixing.

Step 3

Add one egg yolk to the mixture and blend well.

Step 4

In another bowl, combine 135 grams (4.75 ounces) of flour, 0.5 teaspoon of baking powder, and a pinch of salt. Gradually add this dry mixture to the butter mixture and knead quickly until a dough forms. If the dough is too sticky, add a bit more flour; if too dry, add a small amount of milk.

Step 5

Shape the dough into a ball, wrap it in cling film, and refrigerate for 1 hour. Chilling helps the dough to firm up and makes it easier to handle.

Step 6

After an hour, grease a pie mold with soft butter. Roll out the chilled dough and press it into the mold, covering the bottom and sides.

Step 7

Bake the shortcrust base for 15 minutes. Remove from the oven and let it cool. Pre-baking the dough prevents it from getting soggy when the filling is added.

Step 8

For the custard crème base: In a bowl, whisk together one egg, one egg yolk, 35 grams (1.25 ounces) of sugar, and 15 grams (0.55 ounces) of cornstarch until smooth.

Step 9

In a saucepan, bring 150 grams (5.3 ounces) of milk to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling. Pour the milk slowly to prevent the eggs from cooking too quickly.

Step 10

Return the mixture to low heat and cook until it thickens, stirring constantly. Once thickened, cover with cling film and let it cool completely.

Step 11

For the pecan crème: Finely chop 85 grams (3.0 ounces) of pecans. Combine them with 85 grams (3.0 ounces) of sugar and 1 teaspoon of cornstarch. Use a food processor for a finer texture.

Step 12

In a bowl, beat 70 grams (2.45 ounces) of softened butter until smooth. Mix in the pecan mixture.

Step 13

Add one egg to the nut-butter mixture and combine thoroughly. Fold this mixture into the cooled custard crème.

Step 14

Pour the combined crème mixture into the pre-baked shortcrust base. Arrange fig wedges on top.

Step 15

Bake at 180°C (356°F) for an additional 50 minutes. If the center appears slightly liquid, don’t worry; it will set as it cools.

Step 16

Allow the pie to cool completely, then refrigerate overnight. Cooling overnight enhances flavor and texture.

Step 17

Enjoy your delicious fig pie with pecan crème the next morning. Bon Appetit!

Servings

Serving this Fig Pie with Pecan Nut Crème is an art in itself! First off, make sure the pie is well-chilled; this will help it slice more cleanly and perfectly showcase those beautiful fig wedges on top.

For a cozy autumn vibe, serve each slice with a generous dollop of whipped cream. If you're feeling extra indulgent, a drizzle of caramel sauce can take it to the next level. Pair it with a hot cup of coffee or a spiced chai latte to complement the pie's warm, nutty flavors.

Another elegant touch is to serve it with a scoop of vanilla bean ice cream on the side. The cold, creamy texture of the ice cream beautifully contrasts with the dense, rich pie, making each bite a delightful experience.

Equipment

Mixing Bowls

You’ll need a few different sizes for mixing your ingredients. Use stainless steel or glass bowls for easy cleaning.

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Hand Mixer or Stand Mixer

A hand mixer works well, but if you have a stand mixer, it makes the job even easier for creaming butter and sugar.

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Pie Mold

A standard 9-inch pie mold is perfect. Ensure it's well-greased to make removing the pie afterward a breeze.

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Baking Weights

Using pie weights will help keep the shortcrust base from puffing up during pre-baking.

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Whisk

A good whisk will help you achieve a smooth custard crème. Look for one that is sturdy and comfortable to hold.

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Spatula

A flexible spatula is useful for scraping down bowls and making sure every bit of your mixture is used.

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Variations

If you're looking for a gluten-free option, simply substitute the flour in the shortcrust base with a gluten-free flour blend. Make sure to add a binding agent like xanthan gum to help it hold together.

For a vegan variation, replace the butter with a plant-based butter and use flaxseed meal mixed with water as an egg substitute for the shortcrust base, custard crème, and pecan crème. This creates a delicious, cruelty-free version that's just as satisfying.

Faq

How do I know if my shortcrust base is the right consistency?
The dough should not be too sticky or too tough. Aim for a consistency that is easy to mold but holds its shape well.
What do I do if my custard crème becomes lumpy?
If lumps form, you can strain the custard through a fine sieve to ensure a smooth texture before it cools.
How can I prevent my pie crust from shrinking?
Ensure the dough is well-chilled before baking and use pie weights to prevent it from puffing up.
Can I substitute other nuts for pecans in this recipe?
Absolutely! Walnuts or almonds would work well. Just make sure to chop them finely and adjust the sweetness if needed.
How can I make sure the pie doesn't crack while baking?
Bake at a steady temperature and avoid opening the oven frequently. This helps maintain an even bake and minimizes cracking.
Can I make this pie ahead of time?
Yes, in fact, the flavors meld beautifully if the pie is chilled overnight. Just keep it refrigerated until you're ready to serve.