Friends, I’m in a sugar coma.
This pie is to blame, that plus an incredibly potent hot toddy consumed at the pub about an hour before, and I’m out for the count. They should both really come with a warning for people who want to achieve anything worthwhile with the rest of their day.
I love pecan pie (who doesn’t?), but this was my first attempt at cooking one, and it didn’t turn out exactly – it’s about 90% good, 10% in need of tweaking – the centre didn’t quite set completely, but I didn’t want to leave it in any longer as the top was starting to look too dark. I think that it might be my fault, because the recipe calls for a slightly larger pie dish, which I don’t have, so my filling is deeper than it would have been. Next time I’d try cooking it for longer on a lower heat. But minor quibbles aside, it’s 100% delicious – pastry, candied pecans, lovely squidgy bits – what’s not to love?
A disclaimer though ::: Share this with friends, otherwise your teeth will hurt.
The Month of Pie!
Shortcrust Pastry ::: Adapted from ::: The Simplest Shortcrust Pastry ::: The Really Useful Cookbook by David Herbert.
Pecan Filling ::: Adapted from ::: Pecan Plus Pie ::: Nigella Christmas by Nigella Lawson.
Prep ::: 20 mins, plus refrigeration time
Cooking ::: 50 mins
Serves ::: 12
175g plain flour
a pinch of salt
1 tsp ground cinnamon
88g butter, chilled, diced
about 50ml water, chilled
1. First, make the pastry. Sift flour and salt into a large bowl. Add cinnamon. Using your fingertips (which are preferably chilly), rub in the butter until the mixture resembles coarse breadcrumbs. Using a fork, stir in enough water to make the pastry clump together, adding a tiny bit more water if there is still dry flour in the bowl. Gather the dough into a ball (but don’t knead). Shape into a disc, and refrigerate for 30 mins, or until required.
2. Preheat oven to 180°C. Roll out the pastry between 2 pieces of baking paper, line the pie dish, then put the dish in the fridge until required.
3. Melt golden syrup, sugar and butter in a medium saucepan over a low heat. Add vanilla and stir to combine. Set aside for 10 minutes.
4. Remove pie dish from fridge, and arrange pecans in it.
5. Whisk eggs into the sugar syrup, then pour it over the pecans. Bake for 40 minutes, or until filling has set and pastry is golden. Allow to cool for 20 minutes, then serve, with cream or ice-cream.