Pecan pie – a dish I have had like probably two or three times in my life tops. Not even kidding. Funny how those two or three times I’ve absolutely LOVED it and yet never had it more than that.
To be honest, I don’t think I’ve actually had the opportunity to have it that much. Maybe it’s not really an English dessert? Are pies more American?
I’ve always wanted to learn how to make pastry but it always feels so daunting! Everyone tells you how hard it is going to be to make and bake perfectly so sometimes you feel that there’s no point in trying, right?
Well, I’m here to tell you to damn well try!
I made this absolutely gorgeous pecan pie a month or so ago from the Hummingbird Bakery Cook Book and I was genuinely so surprised by how quick and simple the whole thing was. And, boy, was that pie deeee-licious?! And topped with a scoop of ice cream? *insert chef’s kiss here*.
Trust me, you want to give this bad boy a go.
180g plain flour
120g unsalted butter (cold)
3 tablespoons water
Plain flour to dust
100g light brown sugar
100g caster sugar
340g golden sugar
1/4 tsp salt
1/2 tsp vanilla extract
120g shelled pecan nuts (chopped)
100g shelled pecan halves to decorate
1 x 23cm pie dish (greased)
- Make the pie crust by putting the flour and butter into a food processer and mix on a slow speed until everything is mixed and you get a sandy texture
- Add 2 tablespoons of water and mix well. Add a third tablespoon of water and mix until you get a smooth dough. Wrap in clingfilm and leave to rest for a minimum of one hour.
- Preheat the oven to 175°c (160°c fan)
- Lightly dust a clean work surface with flour and roll out the dough to about 2mm thickness. Line the prepared pie dish with the dough and trim the edges.
- Put the sugars, golden syrup and salt in a large saucepan over a medium heat. Bring to the boil and then remove from the heat to cool down slightly.
- Whisk the eggs briefly until they are just mixed. Slowly pour the warm (not hot) syrup into the eggs, whisking briskly so that you don’t allow the eggs time to scramble.
- Add the butter and vanilla extract to the mixture and stir until the butter has melted and is evenly dispersed.
- Put the chopped pecan nuts into the pie crust and pour the filling on top. Arrange the pecan halves gently on top around the edge of the pie. Bake for 55 minutes, or until a dark caramel colour with a slightly crusty surface.
There’s many reasons why I love the Hummingbird Bakery’s recipes and this is one of my new favourites.