Desserts & Baking
Pecan pie
8
Easy
45 minutes, plus 1 hour’s chilling time
1 hour, plus 2 hours setting time or overnight
Ingredients
Method
-
For the pie crust
- 280 g cake flour
- a pinch salt
- 180 g cold butter
- 1 extra large, free-range egg yolk
- 4 t ice-cold water
- 1 t lemon juice For the filling
- 3 free-range eggs
- 1 cup maple syrup
- 4 T butter, melted
- 100 g brown sugar
- 2 t flour
- 1 t vanilla extract
- 1 t sea salt
- ½ t ground cinnamon
- 200 g pecan nuts
Method
Ingredients
1. Preheat the oven to 180°C. Start by making this shortcrust pastry. Roll out the shortcrust pastry to a thickness of 1 cm and use to line a large pie dish. Bake blind for 15 minutes.
2. In a bowl, whisk the rest of the ingredients (except the pecans) until well combined. Fold in the pecans and pour the mixture into the pie dish.
3. Bake for 40-45 minutes. Allow to cool for at least 2 hours, to set.
Cook's note: For best results, chill the pastry for 10 minutes in the pie dish before baking.
Find more sweet-tart recipes here.
For the Pecan pie I used 300g whole Pecan as 200g was insufficient for a bigger pie dish. I also heated the caramel and Pecan nuts on the stove until just below boiling before adding to the pie case. So far, everything has set and pie looks great.