Pecan Pie
Pecan Pie
Cooking time: 40-45 minutes
Serves 8
Ingredients:
For the pastry
150g plain flour
1 tablespoon caster sugar
a pinch of salt
100g unsalted butter, chilled and cut into cubes
For the filling
250g pecan halves
3 large eggs, beaten
125g golden syrup
175g soft brown sugar
3 tablespoons whisky or orange juice
40g unsalted butter, melted
1 teaspoon vanilla extract
you will also need a 23 to 24cm loose bottomed tart tin
Method:
First of all, you will need to make the pastry. Place the flour, sugar and salt in a food processor or mixing bowl and blitz or rub in the butter until it resembles fine breadcrumbs. Add 2 tablespoons of cold water and bind until it just comes together, adding a little more water if it is needed. Knead very lightly on a floured surface to form a smooth dough. Roll out and line the tart tin. Prick the base several times with a fork and chill in the fridge for about 20 to 30 minutes.
Preheat the oven to 200ºC/fan 180ºC fan oven/gas 6.
Line the chilled pastry case with a piece of greaseproof paper and fill with a layer of baking beans or rice. Cook for 15 minutes. Remove the paper, brush the base with a little of the beaten egg and cook for a further 5 minutes until the pastry is just becoming golden.
During the last 5 minutes of cooking the pastry, spread the pecan nuts on baking tray and toast them in the oven for 5 minutes. Remove and leave to cool slightly.
Reduce the oven temperature to 160ºC/fan 140ºC/gas 2/3.
Roughly chop half the pecans and mix with all the rest of the filling ingredients, including the whole pecans. Pour and spread into the pastry case. Bake for 20 to 25 minutes, until the centre is just set.
Serve warm with the extra-thick cream, clotted cream or ice cream, or cold with pouring cream.
PS - If you don’t have time or prefer not to make your own pastry, use about 300g bought shortcrust pastry and sprinkle over 1-2 tablespoons of caster sugar while you roll it out to add a little sweetness.
Recipe provided by Jo Pratt and Leisure
Tagged in Recipes