Pecan pie

Truly indulgent and scrumptious taste of America.

Download This Recipe as a PDF

Ingredients:

Shortcrust pastry

8ozs/225g plain flour

4oz/110g butter, cold and cubed

2oz/50g caster or icing sugar

1 egg, beaten

Filling:

4oz/110g maple syrup

4oz/110g golden syrup

4oz/110g caster sugar

2oz/50g soft brown sugar

3oz/75g butter

3 eggs, beaten

7oz/200g pecan nuts, shelled and chopped

2 tablespoons dark rum

1 teaspoon vanilla extract or paste

Topping:

4oz/110g pecan nuts, shelled halves.

Method:

Place the flour and sugar in a bowl and rub in the butter between your finger prints to form fine breadcrumbs.
Add the beaten egg and, using a knife and then your hands, form the pastry dough–adding a little water if required.
Place the dough in a plastic bag and chill for at least 30 minutes.
Place the dough on a floured surface and, rolling away from you and turning the pastry, roll out in to a circle bigger than the baking dish. Place the rolled pastry in to the dish (either by rolling around the rolling pin or folding in to quarters). Gently press in to dish, especially the corners, and leave at least half an inch all around the rim to allow for shrinkage. Chill the pastry-lined dish in the fridge. Place any spare pastry in a labelled bag in the freezer/fridge for another bake.
Place all the syrups, sugars and butter for the filling in a pan and gently heat so that all is melted and mixed. Allow to cool by placing pan in a bowl of cold water.
Heat oven.
Mix in beaten eggs, chopped nuts, rum and vanilla so that mix is even.
Remove pastry-lined dish from fridge and gently pour in filling up to about quarter of an inch from the rim. Place topping nut halves decoratively on top of filling. Bake at Gas4 (350f/180c)for 35-40 minutes.
The filling will feel firm but springy to the touch when done.
Trim off any excess pastry and discard.

My Tips:

This pie has a lot of sticky runny filling before it is baked so putting it on a tray in the oven can save on spills!

You may want to cover the pastry rim with foil after about 20 minutes to prevent it over-cooking.

Perfect for your comic relief (or any other) bake sale.

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© 2022 - Penny Melville-Brown
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