A short while back I made a Roast Beef and Yorkshire Pudding dinner for a friends birthday dinner, which we finished with a Pecan Nut Pie and ice cream. The pie was delicious and will become a regular on our desserts menu.
Pecan Nut Pie
140g cake flour
80g cold butter cut into small cubes
10ml castor sugar
1 large egg yolk
10 ml iced water
2.5ml lemon juice
60g butter melted
225ml brown sugar
80ml golden syrup
5 ml vanilla essence
125g unbroken pecan halves
- Sift the cake flour and salt together.
- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add the castor sugar to the flour mixture.
- Mix the egg yolk, water and lemon juice together and add sufficient to the dry ingredients to make a stiff dough and knead the dough well.
- Wrap the dough in cling film and chill for an hour.
- Preheat the oven to 170 °C.
- Roll out the pastry and line a greased 23 cm pie dish. I think mine was a little smaller.
- Prick the base a few times with a fork.
- Bake blind for 10 minutes.
- Lightly beat the eggs.
- Continue beating and add the butter and brown sugar.
- Add the golden syrup and continue to beat until the mixture is foamy.
- Add the vanilla essence.
- Arrange the nuts in the pastry case and pour the egg mixture on top. The nuts will float to the top – you can add a few extra at this point to fill in any gaps.
- Bake for 45 minutes.
- Allow to cool until the pie is set.
- Serve with cream or ice cream.