67min 4 ppl
Pecan Pie
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 5 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 6g
Carbs 62g
Fats 28g
About this dish
A buttery pastry case filled with whole pecan halves set in a glossy, caramel-sweet custard - rich, nutty and unmistakably Southern.
Allergy Info
Dairy, Gluten, Eggs, Tree Nuts
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted butter115g cold and cubed for the pastry, 30g melted for the filling145 g
- Eggsbeaten3
Dried Goods
- Plain flourfor the pastry200 g
- Dark brown sugar150 g
- Pecanshalves200 g
Spices & Seasonings
- Salt0.25 tsp
- Vanilla extract1 tsp
Oils & Condiments
- Golden syrup200 g
Utensils
- Rolling pin
- Deep Pie Dish
- Mixing bowl
- Whisk
Method
1
Rub the cold butter into the flour and salt until it resembles fine breadcrumbs, then bind with iced water into a firm dough, wrap and chill for 30 minutes.
Approx. 10 minutes
2
Roll out the chilled dough and use it to line a deep pie dish, trimming the excess, then chill again while you make the filling.
Approx. 8 minutes
3
Whisk the eggs, dark brown sugar, golden syrup, melted butter and vanilla extract together until smooth.
Approx. 5 minutes
4
Arrange the pecan halves evenly over the base of the pastry case.
Approx. 3 minutes
5
Pour the filling over the pecans and bake at 180°C until the centre is just set with a slight wobble.
Approx. 49 minutes
