Pecan Pie’s are one of those super-rich desserts that would be served at a Dinner Party or as a very grown-up alternative to a Birthday Cake.
Hmmmm I remember eating my Aunty Ria’s Pecan Pie as a kid – it was divine….. her recipe was a little different from this one (this is a more traditional version), but when I do get my hands on it – I promise I’ll post it!
You can purchase pre-made Shortcrust Pastry shells from your local supermarket – or you can make it yourself at home.
Method
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Preheat oven to 180 degrees.
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Line a shallow pie dish with the shortcrust pastry careful to push the pastry right into the corners. Trim to size.
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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.
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Remove from the oven and remove the baking paper and weights.
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Arrange the pecan nuts on the bottom of the half cooked pastry.
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In a small saucepan melt the butter until foaming.
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Remove from the heat. Add the syrup and mix well.
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Carefully add the beaten eggs and sugar and whisk well until foamy.
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Stir in the Vanilla Extract.
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Pour over the nuts and bake for a further 40 - 45 minutes or until set and golden.
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Pecan Pie is not suitable for freezing.
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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.
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Serve with double cream to make it extra decadent.
