Cuban-American fusion recipe
Pecan Pie with Dulce de Leche and Cuban Coffee
An American pecan pie with a creamy dulce de leche and Cuban espresso filling in a golden homemade crust.
- Preparation30 min
- Cooking1 h
- Total time1 h 30 min
- Servings10 servings
- DifficultyMedium
Classic Thanksgiving pecan pie gets a Cuban-American twist with dulce de leche and a cup of intensely concentrated Cuban espresso. The result is a caramelized filling with coffee notes, toasted pecans and a crisp crust.
Ingredients
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Homemade crust
Filling
Method
Prepare the crust
- Mix the flour, sugar and salt with the cold butter until coarse crumbs form. Add the ice water gradually until a dough forms, without overworking it.
- Refrigerate for 30 minutes. Roll out and line a 23 cm pie pan; chill the crust while preparing the filling. Preheat the oven to 175 °C.
Fill the pie
- Lightly toast the pecans in a dry skillet for 3 to 4 minutes and let cool. Reserve some whole for decoration and roughly chop the rest.
- Beat the eggs with the dulce de leche until smooth; add the maple syrup, melted butter, cold espresso, vanilla and salt.
- Spread the chopped pecans over the crust, cover with the filling and arrange the whole pecans on top in circles.
Bake and cool
- Bake for 50 to 60 minutes at 175 °C until the center is slightly jiggly but set, covering the edges of the crust with foil if they brown too much.
- Cool completely for at least 3 hours before slicing. Refrigerate after cooling.
