As mentioned in my last post, where I talked at length about my love for cheese, I had some friends over the other day to play board games and drink a copious amount of alcohol. As well as the bread I finally nailed my pecan pie recipe once and for all. After trying on a couple of separate occasions recently and failing, pastry falling apart and filling overflowing everywhere like a river bursting its banks, it turned out all I really needed to do was sort my pie dish out.

I’m not complaining, as the pecan pies I baked as testers were still edible, they just didn’t look good enough for the blog. This is one of those times when food blogging really gets annoying though. I often imagine that casual readers of recipe blogs expect you to get everything right first time and for each bake to be a picturesque work of art. The truth is, I often have to bake things a couple of times to even get them looking remotely photogenic, and don’t get me started on taking photos at this time of year.

This pie is great for any form of occasion though. It’s not quite as decadent as the chocolate pecan pie with salted caramel I made last year, but, it’s easier to make and can be thrown together pretty easily. This would go great on the table for Christmas lunch, or if you’re having people over for drinks as part of a buffet. Basically, pecans are great.

**Top Tip** Placing the pie dish on a pre-heated baking tray is what gets you a crisp bottom. Make sure the baking tray has been in the oven for about 15 minutes prior to cooking.
 

Pecan Pie

 

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Prep time

40 mins

Cook time

60 mins

Total time

1 hour 40 mins

 

Author: The Bearded Baker

Serves: 1 Pie

Ingredients

• Shortcrust Pastry Dough (I bought a block of pre-made for speed)
• 85g unsalted butter
• 275g packed light brown sugar
• 180ml Golden Syrup
• 2 tsps pure vanilla extract
• ½ tsp grated orange zest (optional)
• ¼ tsp salt
• 3 large eggs
• 220g pecan halves

Instructions

1. Roll out the dough until it's about 30cm in diameter. It should fit into a 9-inch pie dish.
2. Transfer to the pie dish and, leaving a 2 cm overhang if possible, trim the edges. Lightly press the overhang against the rim of the dish. Using a fork, lightly prick the bottom of the pie.
3. Place in the fridge and leave to chill for 30 minutes.
4. Towards the end of the chill time, pre-heat the oven to 180°C(160°C fan assisted) and start making the filling. While the oven is pre-heating, place a baking sheet in the oven to warm up with it.
5. Melt the butter in a saucepan over medium heat, add the sugar and whisk until smooth.
6. Remove from the heat and beat in the syrup, vanilla and salt.
7. Beat the eggs separately then whisk them through the mixture.
8. Cover the base of the pie with the pecans, then pour the syrup mixture over the top.
9. Place the prepared dish on the pre-heated baking sheet and bake for 50-60 minutes. It will be set.
10. Remove and cool on a wire rack in the dish.
11. Serve with cream or ice cream.

3.5.3217