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Pecan Pie

15:36 Mon 24th May 2010 |

Serves 6

Pecan pie was first created by the French in New Orleans. It is a traditional American recipe cooked for Thanksgiving Day dinner; it is a warm comforting dessert to enjoy with family and friends.
This great recipe is perfect for any family occasion it is sweet, gooey, delicious and full of tasty pecan nuts.

Ingredients

For the Shortcrust Pastry

  • 115g plain flour
  • 80g unsalted butter
  • 2 tbsp icing sugar
  • 1 egg yolk

For the Filling

  • 2 large eggs, beaten
  • 115g light muscovado sugar
  • 115g golden syrup
  • 1 tsp vanilla essence
  • 25g unsalted butter, melted
  • 25g plain flour
  • 175g pecan nuts

Method

For the Pastry

  1. Mix the flour, butter and icing sugar, until it looks like breadcrumbs.
  2. Add the yolk and blend until it becomes a dough.
  3. Roll out onto a floured surface.

For the Pie

  1. Line a deep 20 cm or 8 inch flan tin with the shortcrusts pastry. Chilli for 30 minutes.
  2. Pre-heat the oven to 200C or gas mark 6. Put a baking sheet into the middle of the shelf of the oven.
  3. Cover the pastry in the tin with greaseproof paper and half fill the tin with baking beans or rice to weigh down the pastry. On the baking sheet, bake the pastry case for 15 minute, remove the paper and baking beans and cook for a further 5 minutes until pastry is cooked.

For the Filling

  1. Mix the eggs, sugar, syrup and vanilla in a bowl. Stir in the butter and flour.
  2. Chop 115g of the pecan nuts and add these to the bowl.
  3. Reduce the oven temperature to 180C or gas mark 4. Pour in the filling and add the remaining pecans on top. Bake for 30 -35 minutes, until the filling is set and brown.

     

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