A Bake in the Life: Pecan Pie

For me there is nothing better than making someone happy with baking, so whenever I am asked I love to take requests! Often these requests end up being recipes I have wanted to try for some time but haven’t had the chance, therefore it’s great to finally to have a reason. This pecan pie was a request from friends in my lab at university and as it involved making my own shortcrust pastry (which I have become slightly crazy about…) I was happy to oblige!

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Pecan Pie

You will need:

For the shortcrust pastry

6 oz/175g Plain Flour

2½ oz/75g Chilled Butter

2 tbsp Cold Water

For the filling

50g Caster Sugar

85g Golden Syrup

85g Maple Syrup

2 Beaten Eggs

Pinch of Salt

½ tsp Vanilla Flavouring/Extract

150g Roughly Chopped Pecans

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Let’s get started!

  • To make the pastry, combine the flour and butter using your fingertips until the mixture resembles fine breadcrumbs. Add 2 tbsp of cold water and begin to pull the mixture together into a ball, if needed add the final tbsp to form a soft dough.

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  • Roll out the dough on a lightly floured work surface large enough to line a 20cm/8in flan tin. Press the pastry gently into the tin ensuring it lays smoothly against the fluted sides.

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  • Chill in the fridge for 30 minutes.
  • Preheat the oven to 200ºC/400ºF/Gas Mark 6.
  • Once chilled, line the pastry case with foil and fill with baking beans (If you don’t have any you can always use rice, beans or pulses – as long as they are dry and heavy enough to prevent the pastry from puffing up!). Blind bake for 15 minutes, then remove the beans/foil and continue to bake for 5 minute to dry out the centre of the base.

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  • While the pastry case is cooking, beat together the butter and sugar until light and fluffy.
  • Add both the syrups and continue to beat together until combined.

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  • Gradually add the beaten eggs, salt and vanilla whisking until smooth.
  • Stir in the roughly chopped pecans and set aside.

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  • Once the pastry case is baked dry pour the filling into the case and bake for 10 minutes at 200ºC/400ºF/Gas Mark 6.

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  • Turn the oven down to 160ºC/325ºF/Gas Mark 3 and continue to bake the pecan pie for around 20-30 minutes until golden brown with a slight wobble in the centre.
  • Leave to cool in the tin, then remove onto a serving plate.
  • You are all done! 🙂

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I am really pleased with how this pie turned out, especially as I have never made one before! I decided to use my favourite tried and tested shortcrust pastry recipe and adapt a BBC good food New England pecan pie recipe I found online. In order to fit my 20cm fluted flan tin I halved the ingredients and rather than using pecan halves I decided to coarsely chop them instead. The combination of sweet golden syrup and maple syrup with crunchy pecans is delicious! Definitely try a slice warm with vanilla ice cream 🙂

A Bake in the Life…

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