PECAN PIE

PECAN PIE

Gooey toffee like centre that is bejewelled with caramelised pecans that have a delicious nutty candy crunch all encased in a beautiful buttery pastry crust.

 

I must have tried over 30 different pecan pie recipes and have spent years trying to come up with the perfect fool proof pecan pie recipe. You see my family and I are kinda obsessed with pecan pies, it must be genetic as my 4 year old son is also a pecan pie fiend. This pecan pie craze started when I was a teenager following a trip to the US where I first tasted this nutty caramelly deliciousness.

 

 

Once I came back I started my recipe search, and, in the process, my little brother got to taste pecan pie and from that day till now, coming up to a little over 15 years, this is all he wants on his birthday. He does not want a cake but just a fudgy gooey pecan pie, which I have been making for him every year. Whilst my husband and I were dating I made him his first ever pecan pie, and he fell had over heels so much so that even he just wants a pecan pie in place of a cake on his birthday. Just to let you know how much we love pecan pie we had it as one of the desserts at our wedding! My lovely British caterers had never heard of pecan pie so I had to teach them my recipe so that they could make 200 mini pecan pies for our big day!

 

 

2 years down the line we had our beautiful baby boy and fast forward a few years and he now requests pecan pie for his birthday, Christmas, Eid and every other celebration that we have! We really do love pecan pie, so take it from someone who has eaten her fair share of this scrumptious pie, this recipe is amazing and results in the perfect pecan pie.

 

 

PECAN PIE

November 8, 2018
: 8 - 10
: 20 min
: 50 min

Gooey toffee like centre that is bejewelled with caramelised pecans that have a delicious nutty candy crunch all encased in a beautiful buttery pastry crust.

By:

Ingredients
  • Pie Crust:
  • 1 ½ cups (190g) plain flour
  • ¼ tsp salt
  • 1 tbsp caster sugar
  • ¼ cup (55g) vegetable shortening, frozen
  • 1/3 cup (75g) unsalted butter, frozen
  • 5 – 8 tbsp ice cold water
  • Filling:
  • 1 cup (340g) corn syrup
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) butter, melted
  • ½ tsp vanilla paste
  • Pinch of salt
  • 3 large eggs
  • 1 ½ cups (190g) pecans
Directions
  • Step 1 Make Pie Crust: Using a stand mixer (can also use food processor or make by hand) combine the flour, sugar and salt.
  • Step 2 Add the shortening and butter and mix well. Mixture should become crumbly.
  • Step 3 Add 1 tablespoon of water at a time until dough comes together, and you have a soft but not sticky dough. Careful not to overwork the dough.
  • Step 4 Cover in clingfilm and refrigerate for at least half an hour.
  • Step 5 Preheat oven to 175°C (350°F).
  • Step 6 Once dough has chilled, roll out on a lightly floured surface and line a 9 inch pie tin. Keep chilled in the fridge until filling is ready.
  • Step 7 Make Filling: In a large bowl combine the corn syrup and sugar. I make the filling by hand using either a wooden spoon or spatula.
  • Step 8 Stir in the melted butter until its fully combined.
  • Step 9 Add the vanilla and salt and give a quick stir.
  • Step 10 Beat in one egg at a time, careful not to overbeat the mixture.
  • Step 11 Fold in the pecan nuts.
  • Step 12 Pour the filling into the prepared pie crust. Bake for 40 – 50 mins, until knife inserted in centre comes out clean. Pie will swell up and then fall back down.
  • Step 13 Allow to cool completely before slicing.
  • Step 14 Enjoy x


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