Pecan Pie

Posted 22 November 2012 by

I thought I’d make some pecan pie as a nod to American Thanksgiving, which is today. I used this recipe from the Hummingbird Bakery cookbook. I love pecan pie, the nuts go so well with the toffee-like syrup. Corn syrup is not very easy to get hold of in the UK, although you can get it online. If you can’t get any, you can substitute golden syrup, or a combination of golden syrup and black treacle.

Pecan pie

Ingredients (makes 1 pie):

  • 1 quantity shortcrust pastry dough (I used about 300 g (10.5 oz) pâte brisée)
  • 200 g (7 oz; 0.9 cups) caster sugar
  • 250 ml (12 oz; 1 cup) dark corn syrup
  • ½ tsp salt
  • 3 eggs
  • 60 g (2.1 oz; ¼ cup) unsalted butter
  • ¼ tsp vanilla extract
  • 100 g (3 ½ oz; 0.9 cups) pecan nuts, chopped (plus a few extra pecans for decorating)

Roll out the dough and use it to line a greased 23 cm pie/tart dish.

Rolling out the shortcrust pastry for a pecan pie

Heat together the corn syrup and sugar in a large pan, bring to the boil and then let it cool a little.

A pan full of sugar and syrup cooking together

A pan full of boiling sugar and syrup

Lightly whisk the eggs together in another bowl.

Whisked eggs in a bowl

Add the syrup mixture a little at a time to the eggs. There is a risk that the eggs will scramble, so it’s best to go slowly, to temper the eggs. When the sugar/syrup and eggs are well mixed, add the vanilla extract and butter, stirring until the butter melts.

Stirring butter into a egg and syrup mixture for pecan pie

Scatter the chopped pecans onto the pie crust, and pour the mixture on top.

Chopped pecans in a pie crust

Unbaked pecan pie

Decorate with the remaining pecans and bake the pie at 170º C (340º F; Gas Mark 3) for 50–60 minutes.

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