Pecan Pie Using Airfryer

April 25, 2015 0 Comments A+ a-

My husband had been asking me to make pecan pie for him, ever since he had a yummy store-bought one a few months back, so this post is for him :) Since I have already tried a savory pie (see spinach quiche post), I was up for the challenge and decided to try making a pecan pie this time.

Tart shell
If you are making your own, you can refer to my recipe here.

Pecan pie fillings
Yield: One 6 inch pie

80g butter (at room temperature/ melting)
140g brown sugar (feel free to reduce by 20%)
35g white castor sugar (feel free to reduce by 20%)
2 large eggs
1 tbs milk
1 tsp vanilla extract
10g flour
1 cup pecan halves

1. Preheat the airfryer at 150 degrees, 10 min.
2. In a large mixing bwl, mix the melted butter with both sugars.

3. Add in the eggs and beat till foamy.

4. Next, add in the milk, vanilla extract and flour. Constantly scrap the bottom of the bowl to mix well, until you no longer feel any grains of sugar in the mixture.

5. Stir in the pecan halves until they are well-coated.

6. Pour the mixture into the pie crust. Arrange the pecan halves in a nice pattern.

7. Bake in airfryer for 150 degrees for 22 min, and then 140 degrees for another 13 min.

8. Check for doneness by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the centre. The nuts will also appear browned and the filling is rising. It will set and sink as the filling cools. You are now ready to serve!

I know this looks a little black. I will need to work on the aesthetics the next time!
(Note: This recipe is based on a reduced timing, so yours should not turn out as dark as mine.)

Looks black but tastes great. Certainly not burnt :)
The crust was super crispy and fresh too!

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