Pecan pie 🥧
Here's another American must. For an authentic flavour, try to find corn syrup rather than resorting to golden syrup. The dark corn syrup used here can be found in some specialist food shops or through online suppliers of American ingredients.
1 quantity Basic Pie Crust dough. unbaked
200 g caster sugar
250 ml dark corn syrup
½ teaspoon salt
60 g unsalted butter, cubed
1/4 teaspoon vanilla extract
100 g shelled pecan nuts, chopped, plus extra pecan halves to decorate
a 23-cm pie dish, greased
Makes 10-12 slices
Preheat the oven to 170°C (325°F) Gas 3.
Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife.
Put the sugar, corn syrup and salt in a large saucepan over medium heat. Bring to the boil, then remove from the heat and leave to cool down slightly. In a separate bowl, whisk the eggs briefly with a balloon whisk until they are just mixed.
Slowly pour the warm (not hot) syrup into the eggs, stirring briskly so that you don't allow the eggs time to scramble. Add the butter and vanilla extract to the bowl and stir until the butter has melted and is evenly dispersed Put the chopped pecan nuts into the pie crust, then pour the filling on top.
Arrange the pecan halves gently on top of the filling around the edge of the pie. Bake in the preheated oven for about 50-60 minutes, or until a dark, caramel colour with a slightly crusty surface.
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