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Recipe

Pecan pie

An American classic, the brilliant combination of crunchy pecans and smooth, sweet, oozing centre makes this golden, crumbly pie utterly irresistible.

2014年5月29日2:00pm
  • 30 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Pecan pie
  • 1 1/2 cup plain flour
  • 1/3 cup icing sugar mixture
  • 125 gram butter, chilled, chopped
  • 1 egg yolk
  • icing sugar, thick cream, to serve
Filling
  • 1 cup pecans, toasted
  • 3/4 cup maple syrup
  • 2 eggs, lightly beaten
  • 2 tablespoon plain flour
  • 40 gram butter, melted

Method

Pecan pie
  • 1
    Lightly grease a 23cm loose bottomed flan pan.
  • 2
    Sift flour and icing sugar into a large bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs. Add egg yolk and mix until dough comes together.
  • 3
    Knead dough on lightly floured surface until smooth. Wrap in plastic wrap and chill 30 minutes.
  • 4
    Roll out pastry between 2 sheets baking paper. Ease into pan. Trim edges. Chill 20 minutes.
  • 5
    Preheat oven to 180°C (160°C fan-forced). Place flan pan on an oven tray. Bake blind 10 minutes. Remove paper and weights. Bake further 5 minutes. Cool. Reduce oven temperature to moderately slow, 160°C.
  • 6
    To make filling: in a medium bowl, mix all ingredients together. Pour into pastry case. Bake 25-30 minutes, until set. Cool. Serve.

Notes

To bake blind: line pastry case with baking paper and fill with baking weights (such as dried beans, rice or pasta). Bake as directed. To toast pecans: toss in a dry pan over medium heat or bake in a moderate oven, 180°C (160°C fan-forced) for 5-8 minutes.

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