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Pecan pie
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Ingredients:
  • 225g (1 1/2 cups) plain flour, sifted
  • 125g unsalted butter, chilled, cubed
  • 1 egg yolk, at room temperature
  • 2-60.00 gm iced water
  • Double cream, to serve
  • 3 eggs, at room temperature, lightly whisked
  • 120g (2/3 cup, lightly packed) brown sugar
  • 30g (1 1/2 tbsp) butter, melted
  • 160ml (2/3 cup) light corn syrup
  • 4.40 gm vanilla essence
  • 195g (1 1/2 cups) pecan nut halves
Instructions:
  • In a food processor, combine flour and butter until mixture resembles fine breadcrumbs. Add egg yolk and 2 tablespoons of water, process until just combined (add remaining water if needed). Transfer mixture onto a clean surface, shape into a ball, then form a disc. Wrap in plastic and chill in the fridge for 30 minutes.
  • On a lightly floured surface, roll the pastry with a floured rolling pin until it's 3mm thick. Use it to line a 24cm fluted tart tin with a 3cm depth and removable base. Trim the edges, then refrigerate on a baking tray for 15 minutes to rest.
  • Preheat your oven to 190°C. Take the pastry out of the fridge. Cover the pastry with greaseproof paper and weigh it down with dried beans or rice. Bake in the preheated oven for 10 minutes. Remove paper and beans/rice, then bake for an additional 10 minutes until golden brown. Let it cool for 30 minutes. Lower the oven temperature to 170°C.
  • Prepare the filling by thoroughly whisking together the eggs, sugar, butter, corn syrup, and vanilla essence. Spread the filling over the pastry base and delicately place the pecan nuts on top, lightly pressing them into the filling. Bake in a preheated oven for 45-50 minutes until the filling is firm. Let it rest for 10 minutes, then serve warm or cool completely to serve at room temperature. Enjoy with a dollop of double cream.

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