Pecan pie

This is another of my favourite recipes as it is virtually effortless to make and is always a crowd pleaser!

Pecan pie ingredients:

1 portion DS Shortcrust Pastry (unfrozen)

85g butter (at room temperature)

140g light muscovado sugar

2 eggs

100g golden syrup

2 tbsp double cream

100g pecan nuts (roughly chopped)

 Pecan pie method:

Preheat oven to 180°C .

1. Knead the pastry for a few minutes then shap into a ball and, with a rolling pin, roll out and line a shallow loose-bottomed 23cm fluted flan tin.

2. Cover with baking paper and add baking beans and blind bake for 17 minutes.  Remove the paper and bean and return the tin to the oven for a further 5 minutes.

3. Beat the eggs and sugar until the mixture is pale in colour and fluffy.

4. Gradually beat in the eggs, syrup and cream.

5. Add the nuts and mix well.

6. Pour the mixture into the pastry case and bake for 30-35 minutes until set. Leave to cool in the tin.

7. Dust with icing sugar and serve by itself or vanilla icecream.


 pecan pie

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