Pecan nut pie
Pecan nut pie
Preparation Time: 10 Minutes
Cook Time: 45 - 50 minutes
Serves: Makes 1 pie
A crunchy and satisfying dish.
Ingredients
300g (½ quantity) rich shortcrust pastry
Filling
200ml (160 g) light brown sugar
60g butter or margarine, melted
100ml golden syrup
5ml vanilla essence
300ml (125 g) pecan nuts
2 extra-large eggs
Method
- Roll out pastry on a lightly floured surface, to a thickness of about 3 mm. Line a greased ovenproof pie dish with pastry. Prick base and bake blind in a preheated oven at 190 °C for 10 minutes. Remove greaseproof paper and beans and continue baking for 5 minutes until pastry is golden brown. Leave to cool slightly.
- Filling: Lightly beat eggs, sugar and melted butter together. Add syrup while beating, until creamy. Add essence.
- Pour creamed mixture into pastry base. Place nuts onto filling and, when they float to the top, arrange in a circle. Bake in a preheated oven at 180 °C for 40 - 45 minutes. Leave to set. Serve hot or cold with whipped cream or ice cream, if preferred.
