I’ll confess and say I’m not a big dessert fan. It’s a shocker, but it’s true! I used to be, but over time as I’ve gotten older my palette has gotten more and more savoury.
But, if there’s one dessert that I will always order if I see it on a menu, which is everso rare over here in Blighty, is Pecan Pie. I love Pecan Pie so much, it’s one of my favourite desserts, and also one of my favourites to make – and the brilliant thing about it is, it’s so easy to make! It’s bound to become one of yours too. So I’m not going to sit here and write about it, when you could be making it and eating it RIGHT NOW!
Pecan PiePrint Recipe
- 300g Pecan Halves
- 225g Dark Brown Sugar
- 175g Golden Syrup
- 75g Maple Syrup
- 3 x Eggs
- 50g Butter
- 500g Shortcrust Pastry
Pre-heat oven at 180°C/350°F/Gas Mark 5.
Roll out your shortcrust pastry to about 2cm thickness and 1 - 2 inches wider than your pie dish - a 10 - 12" dish should do nicely.
Line your pie dish with the pastry and trim off the excess, then prick the base repeatedly with the fork and leave to chill in the fridge while you make your filling.
In a saucepan, add in the sugar, golden syrup, maple syrup and butter and then place over a low heat to gently melt everything together, stirring well with a wooden spoon once melted. Leave to cool for 10 minutes.
In a large bowl whisk together the three eggs and then pour in the slightly cooled syrup mixture and whisk together until completely combined.
Remove the casing from the fridge and fill with the pecan halves, then pour over the syrup mixture over every bit of the pecans.
Place onto a baking sheet and place into the oven and bake for approximately 40 minutes.
Once baked, leave to cool slightly in the tin, and then remove it from the tin and either serve warm with a little ice cream or simply enjoy it by itself cold!