Pecan Pie
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Cook time: 
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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.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/pastry/pies/pecan-pie/