Pecan pie

Pecan pie

By
From
The Hang Fire Cookbook
Serves
6-8

What better symbol of the South than a sticky nutty piece of pecan pie? It graces festive spreads from New England to California. We had proper, Southern-style pecan pie at our first Thanksgiving dinner. It was a decadent way to end a decadent meal and we fondly recall hunting for some when we had the munchies later that night after a few glasses of wine!

Ingredients

Quantity Ingredient
75g softened unsalted butter, plus extra for greasing
100g caster sugar
175g golden syrup
175ml maple syrup
3 large eggs, beaten
1/4 teaspoon fine sea salt
1/2 teaspoon vanilla extract
400g pecan halves
250ml double cream, whipped, to serve

For the shortcrust pastry

Quantity Ingredient
225g plain flour, plus extra for dusting
100g cold unsalted butter, diced
1/2 teaspoon salt

Method

  1. Start by making the pastry. Preheat the oven to 190°C. Sift the flour into a large bowl, add the butter and use your fingertips to rub the butter into the flour, until the mixture resembles fine breadcrumbs. Stir in the salt, then add 2–3 tablespoons of cold water, or just enough to form a firm dough. On a floured surface, gently knead the dough for 1–2 minutes, until smooth. Wrap the ball of dough in cling film and chill for 30 minutes.
  2. Grease a 23cm springform tart tin with butter. Roll out the dough on a lightly floured surface to a round that is just a bit larger than 23cm and 3–4mm thick. Drape the pastry over the rolling pin, and carefully transfer to the prepared tart tin. Gently push the pastry into the corners of the tin. Let the pastry hang over the sides a little. Prick the base with a fork and chill for 30 minutes, or until firm.
  3. Line the pastry case with baking parchment, fill with baking beans and bake for 17–20 minutes. Remove the beans and parchment and cook for a further 5–10 minutes, until the pastry is golden. Use a small knife to trim off the overhanging pastry at this stage. Leave to cool for 20–30 minutes while you prepare your pecan filling. Increase the oven temperature to 200°C.
  4. In a bowl, beat the butter and sugar together with an electric whisk until light and fluffy. With the beaters still going, pour in both of the syrups. Gradually add the beaten eggs, followed by the salt and vanilla extract, and mix until combined. Stir through 200g of the pecans and pour the mixture into the cooled tart case. Use the remaining pecans to make a circular pattern on the surface of the tart, following the shape of the tin.
  5. Bake for 10 minutes, turn the heat down to 160°C and continue to bake the tart for a further 30–35 minutes. The pie should be golden brown but the filling should wobble a little in the middle. Leave to cool in the tin for 15 minutes before serving with whipped cream.

Pimp my pecan

  • There are all sorts of ways to add another flavour dimension to the humble pecan pie. You can add melted chocolate to the pastry base or a shot of bourbon into the mix when you add the syrups, or a few tablespoons of peanut butter to make it double nutty. If you want to get super-decadent, make some bacon ice cream to serve with your pie as we have.
Tags:
barbecue
BBQ
Southern
America
Deep South
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