I was inspired to share a pecan pie recipe this morning, as I have been watching “The Great British Bake Off” and last night it was all about American Inspired Pies. My Favourite of course is the Pecan. I just love the pastry and the contrast of the sweet flavours
So searching the web I found one that I thought sounded delicious, it’s by all recipes who wrote this about it:
“This classic American dessert is another great favourite of mine. I find the original version too sweet, so I have adjusted my version accordingly. That said, I always serve my pecan pie with clotted cream and vanilla ice cream… I know, I know!”
Now I am not sure about the clotted cream but I definitely agree on the vanilla ice cream part
- 375g pack ready made shortcrust pastry
- 3 large eggs, beaten
- 150g (5 oz) dark brown soft sugar
- 2 tablespoons golden syrup or maple syrup
- 170g tube Carnation Condensed Milk
- 100g (3½ oz) butter, softened
- 1 teaspoon vanilla extract
- 150g (5 oz) pecan nuts
Prep: 30 mins | Cook: 1 hour | Extra time: 20 mins
1.For the base, preheat the oven to 200 C / Gas 6. On a lightly floured surface, roll out the pastry to line the tin, allowing the excess pastry to hang over the sides of the tin. Prick the base with a fork and chill in the refrigerator or freezer for 10 minutes. Cover the pastry base with a sheet of baking parchment and fill with baking beans. Bake for 10 minutes, then remove the beans and paper and return the pastry case to the oven for a further 10 minutes. When cool, take a sharp knife and cut away the excess pastry, leaving a neat edge.
2.Reduce the oven temperature to 170 C / Gas 3.
3.In a large bowl, whisk together all the filling ingredients except the pecan nuts. Pour into the pastry case, then carefully sprinkle over the pecans. Bake for about 50 minutes until the filling is just set.
4.Remove from the tin and leave to cool for about 20 minutes. The pie is at its best either served warm with vanilla ice cream or chilled with a spoon of crème fraîche.