2012 Cooking Club Week 5: Pecan Pie

This is a recipe I've adapted from a few places so I hope you like it. It's a bit easier if you have a food processor, you can still do it if you don't. This recipe is a rare treat for me, as pecans can be a little pricey, worth it though.

You Will Need:

• 10" Shortcrust Pastry Case (Frozen is fine, I've used this recipe http://www.dailymail.co.uk/home/you/article-1345003/Web-exclusive-recipe-Lorraines-easy-savoury-sweet-shortcrust-pastry.html) (I replaced the milk/cream with water)
• 95g Butter (plus extra for greasing)
• 250g Golden Syrup
• 300g Pecans (125g Ground, 125g Chopped and 50g for decorating, Tesco have 300g bags in the Wholefoods section)
• 220g Soft Brown Sugar
• 3 Large Eggs
• 1/2 tsp Salt
• 1 Tbsp Vanilla Extract

Start off by either grinding the pecans in a food processor or put them in a bag and break them up with a rolling pin/meat mallet. And chopping the other 125g.

Heres the filling ingredients.


Then make the pastry, add the flour and butter into the food processor and blitz until like breadcrumbs.


Then add in the eggs and sugar, blitz then add a small enough of water slowly until it comes together, take your time to ensure it's not too wet.


Wrap the dough in cling film and leave it to rest for 30 mins in the fridge.

Roll out your dough on a floured surface until it's big enough to line your tin.


Then line it with baking parchment and rice or baking beans and bake it in a preheated 200 degree oven for 15 mins. (Don't worry if it's a bit untidy round the edges, its best to leave some excess and trim it after it's baked)


After 15 mins, remove the rice and paper and bake for a further 10 mins until slightly golden. After removing the case, reduce the oven to 140 degrees.

For the mix, Melt the butter in a bain marie (bowl over a pot of simmering water)


Remove it from the heat and add in all the remaining mix ingredients, except the pecans. (Add the eggs one at a time, whisking constantly). Return it to the heat and continue to stir until the mixture is warm


Remove it from the heat and mix in the ground and chopped Pecans.


Add the mixture to the case and decorate the top with remaining pecans


Bake in the oven at 140 for 60 mins until the mixture is cooked, it will still feel soft, but it firms up in the fridge.


Allow to cool slightly, then refrigerate for at least 4 hours, then enjoy.