Turkey Who? Sorry, We Were So Distracted By The Gooey Filling, Flaky Pie Crust And Sugared Nuts That Never Fails To Impress! Dive In To Know It’s Secret Twist!

Let your stomach be overloaded and taste buds be satisfied because the most awaited holiday season is here! As families brace themselves for the start of a new year, foodies brace themselves for that most-awaited annual feast on Christmas
Eve. The pure joy of sugar-dusted sweetmeats, cakes drenched in rum and beautifully spiced and buttered meats with colourful vegetables is inexplicable. The yeast and sugar fermenting for a long time is a tradition in a cold corner in the house. If you’re looking to fill your table with favourites this holiday season, we have a divine add-on to your buffet table.

Sticky, tooth-achingly sweet and pie full o’ nuts, pecan pie is too rich to enjoy more than the Christmas or Thanksgiving time of the year. But when it rolls around, you always crave for a large slice right? This one combines the classic pecans with hazelnuts and walnuts for an even tastier twist which will make your mouth start salivating after glancing at this appropriate dish over the platter.


  • 1 1/4 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1/2 cup cold unsalted butter, cut up (1 stick)
  • 1 tablespoon distilled white vinegar
  • Ice-cold water
  • 4 cup mixed pecans, walnuts and hazelnuts, toasted
  • 2 cup sugar 
  • 3 tablespoon light corn syrup
  • 6 tbsp. unsalted butter, cut into small pieces
  • 1 cup heavy cream
  • Flaked sea salt, for serving
  • Aluminium foil

1. In a container mix water, sugar, flour and yeast together to prepare the dough. Roll the dough on a lightly floured surface, and form it into a 13-inch circle. Fit dough into the bottom and up side of 9-inch pie plate. If necessary, trim the dough so the
overhang is even (about 1?2 inch from edge of rim). Fold the overhang under itself and crimp as desired. Refrigerate until firm, at least 20 minutes.

2. Heat oven to 375°F. Press a large piece non-stick foil into dough in pie plate and fill with pie weights. Now bake it for 15 minutes, and then remove foil and continue baking until pastry feels sandy and just starts to turn golden, 5 to 10 minutes more. Transfer to a cooling rack; place nuts in the crust. Reduce heat to 350°F.

3. Place sugar, water and corn syrup in heavy-bottomed medium saucepan. Without stirring, cook on medium-high until bubbles begin to form at the edges, about 1 minute; swirl pan. Bring to a simmer, then increase heat to high and boil, swirling pan occasionally until mixture has a rich caramel colour, 6 to 10 minutes. Immediately remove from heat, add butter and salt and swirl pan to melt.

4. Return pan to medium, add cream (it will bubble up) and whisk until smooth, slightly thickened and a deep amber color, about 1 minute. Pour caramel over nuts; transfer pie to oven. Bake until gently bubbling, 10 to 15 minutes.

5. Transfer to a wire rack to cool. Note that the pie will be puffed up a bit when you first take it out of the oven. It will settle as it cools. Sprinkle the pie with flaked sea salt over the pie for garnishing.