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Pecan Pie 
 

A special pie for special occasions, Thanksgiving, Christmas etc.

Rich Short crust Pastry:
8 oz ( 225 g ) all purpose flour
6 oz ( 170 g ) unsalted butter, soft
1 egg yolk
1 level dessertspoon of castor sugar
1-2 tablespoons of iced water
pinch of salt

  1. sift the flour into your food processor

  2. add all the other ingredients
    turn  on the machine and mix in short little bursts

  3. keep going until pastry forms a ball

  4. wrap and place in refrigerator for 1 hour

  5. roll out and put into greased a flan dish 

  6. return pastry case to refrigerator for 20 minutes

For the filling you will need:
3 eggs, beaten
4 oz ( 110 g ) unsalted butter, cut into cubes
4 oz ( 110 g ) golden syrup
8 oz ( 225 g ) brown sugar
1 teaspoon of vanilla extract
10 oz ( 285 g ) pecan nut halves
preheat oven: 180c ( 350 F/ Gas 4 )

  1. stir the butter, golden syrup, vanilla extract and sugar in a heavy-based  pan and heat gently until melted 

  2. remove pan from heat and leave to cool for 5-10 minutes

  3. add the beaten eggs to the mixture and stir well

  4. arrange the pecan halves evenly in the pastry case

  5. carefully pour over the syrup mixture 

  6. place into heated oven and bake  for 40-50 minutes,
    the filling should still be slightly soft

  7. leave to cool on a wire tray

  8. serve either warm or cold with whipped cream or vanilla ice cream, delicious.

Bon Appétit

 

 

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