Tamarind Pecan Pie

Not to flex too much, but I made this for an event at the Culinary Institute of America in Napa and I almost had to call security because so many people came up to ask me for the recipe. To be clear: I don’t think pecan pie needs any help, but just a little tamarind and a lot less corn syrup will punch up the flavors beyond belief. It’s the best damn pecan pie I’ve ever had.

By Paola Velez

Original recipe source

Cook time: 50 minutes

Servings: 10

Ingredients

• 3 large eggs
• 1 cup sugar
• 0.5 cup corn syrup
• 1 teaspoon vanilla extract
• 0.5 cup Tamarind Jam
• 0.75 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 cup chopped pecans
• 0 all-purpose flour
• 0 Lazy Girl Piecrust
• 0 powdered sugar

Instructions

1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using one of the alternate methods on page 25), beat the eggs and sugar on medium speed until pale and fluffy, 3 to 4 minutes. Str...
3. With the mixer on low speed, stream in the melted butter and mix until homogenous, about 2 minutes. Turn off your mixer, then fold in the pecans with a rubber spatula.
4. On a floured surface, roll out the pie dough to a 12-inch round and drape it over a 10-inch pie dish. Return the pie dough to the fridge until firm before continuing, at least 15 minutes.
5. Crimp the edge of the dough in wide petals: Gently pinch the edge between the thumb and index finger of your nondominant hand and gently press the index finger of your dominant hand forward until a...
6. Pour the filling into the crust and bake for 40 to 50 minutes, until the crust is golden brown and amazing and the top of the pie is slightly golden and glossy. Remove from the oven and let cool fo...