Pecan Pie
A delicious dessert, best served with vanilla ice cream.
Ingredients
plain flour
275 g
icing sugar
75 g
butter (for pastry)
150 g
egg yolks
3
eggs (for filling)
3
caster/superfine sugar
225 g
unsalted butter (melted)
110 g
golden syrup
4 tbsp
pecan nut halves
285 g
vanilla extract
1 tsp
Instructions
1
Make the pastry
Sift the flour and icing sugar into a bowl and mix. Cut the butter into small cubes and pulse in a food processor to combine. Add the egg yolks to form a dough. If working by hand, rub the ingredients together until they resemble breadcrumbs.
2
Roll out and line the tin
On a floured surface, roll out the dough, turning it frequently to keep a roughly round shape. The dough should be quite thin, but be careful as it's sticky. Place the rolling pin about a third of the way across the dough, lift the dough up and gently lay it over the tart pan. Lift the edges and press into the corners with your knuckles. If the dough cracks, push another piece of dough into the gap with your fingers and smooth it over.
3
Trim and chill
Trim off the excess dough from the edges, leaving about 2 cm to prevent shrinkage during baking. Refrigerate for 30 minutes.
4
Make the filling
Preheat the oven to 200°C (392°F, gas mark 6). In a bowl, whisk the eggs with a fork or whisk, then add the sugar and beat until combined. Pour in the melted butter, then mix in the remaining ingredients.
5
Bake
Carefully spoon the mixture into the chilled pastry case and place in the oven. Bake at 200°C for 10 minutes, then reduce the temperature to 180°C (356°F, gas mark 4) and bake for a further 30 minutes. Watch the edges, and if they look like they're browning too quickly, you may need to cover them with foil for the last 10 minutes.
6
Finish and cool
Test by inserting a toothpick into the centre; if it comes out clean, the pie is done. Cool in the pan, or if using a loose-bottomed tart pan, cool on a wire rack. Serve with crème fraîche or ice cream.
