Pecan Pie Hmmmm I remember eating my Aunty Ria's Pecan Pie as a kid - it was devine..... her recipe was a little different to this one (this is a...
Hmmmm I remember eating my Aunty Ria’s Pecan Pie as a kid – it was devine….. her recipe was a little different to this one (this is a more traditional version)… but when I do get my hands on it – I promise I’ll post it!
- 1 – 2 sheets Shortcrust Pastry
- 125 grams pecan nuts
- 60 grams butter
- 125 grams brown sugar
- 3 eggs, beaten
- 6 tablespoons Golden Syrup
- 1 teaspoon vanilla extract
Preheat oven to 180 degrees. Line a shallow pie dish with the shortcrust pastry careful to push the pastry right into the corners. Trim to size. Place a sheet of baking paper over the pastry and fill with rice or weights and blind bake for approximately 10 minutes or until the pastry is partially cooked.
Remove from the oven and remove the baking paper and weights. Arrange the pecan nuts on the bottom of the half cooked pastry. In a small saucepan melt the butter until foaming. Remove from the heat. Add the syrup and mix well. Carefully add the beaten eggs and sugar and whisk well until foamy. Stir in the Vanilla Extra. Pour over the nuts and bake for a further 40 – 45 minutes or until set and golden. Serve warm with double cream.
Recipe Hints & Tips
- On removing the pie from the oven after the cooking time, the pie won’t quite be set, but it will set properly on cooling. Best eaten warm.
- Not recommended for freezing.