As it is British Pie Week we have decided to share a recipe for the king of all pies…..the Pecan Pie!!
The Pecan Pie originates in the US and is a sweet pastry crust filled with a delicious mixture of egg, butter, sugar and pecans. We have added some cinnamon and vanilla which really enhance the flavour of the pecans. This is a really simple recipe but can take a while as you have to rest the pastry a couple of times. You can cheat and use shop bought pastry….we won’t tell anyone!
Serve with whipped cream or vanilla ice cream and enjoy with friends.
For the Pastry
185g Plain Flour
120g Unsalted Butter
55g Caster Sugar
For the Filling
100g Golden Caster Sugar
175 Golden Syrup
175g Maple Syrup
1 tsp Salt
¼ tsp Cinnamon
½ tsp Vanilla Extract
400g Zeina Pecan Halves
25cm Pie Tin
- For the pastry, add the flour, ground almonds and butter to a large bowl.
- Use your fingers to rub the mixture together until it looks like breadcrumbs. Stir through the sugar.
- Break in the egg and work together to form dough. Chill for about half an hour before using.
- Roll out the pastry and line the pie tin. Cut off the excess pastry, prick the base with a fork and chill again for half an hour.
- Blind bake the pastry in the oven for 15mins at 170oC. Leave to cool fully.
- For the filling, add the butter and sugar to a large bowl and whisk together until light and fluffy.
- Add in golden syrup and maple syrup and fully combine.
- Next the eggs, salt, cinnamon and vanilla need adding in. Mix thoroughly until a smooth consistency is formed.
- Stir though 300g of the pecan halves, leaving some for decorating the pie.
- Pour the mixture into the pie tin and decorate with the remaining pecan halves.
- Bake in the oven for 10 minutes at 190oC, then turn the heat down to 140oC and continue baking for 35 minutes. The pie needs to be golden brown and the filling will have a slight wobble in the centre. Leave to cool before serving.