Pecan Nut Pie

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

Ingredients

Crust

140g cake flour
1ml salt
80g cold butter cut into small cubes
10ml
castor sugar
1 large egg yolk
10
ml
iced water
2.5ml lemon juice

Filling

3

eggs
60g butter melted
225ml
brown sugar
80ml
golden syrup
5
ml vanilla essence
125g
unbroken pecan halves

Method

Crust

  1. Sift the cake flour and salt together.
  2. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  3. Add the castor sugar to the flour mixture.
  4. 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.
  5. Wrap the dough in cling film and chill for an hour.
  6. Preheat the oven to 170 °C.
  7. Roll out the pastry and line a greased 23 cm pie dish.  I think mine was a little smaller.
  8. Prick the base a few times with a fork.
  9. Bake blind for 10 minutes.

Filling

  1. Lightly beat the eggs.
  2. Continue beating and add the butter and brown sugar.
  3. Add the golden syrup and continue to beat until the mixture is foamy.
  4. Add the vanilla essence.
  5. 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.
  6. Bake for 45 minutes.
  7. Allow to cool until the pie is set.
  8. Serve with cream or ice cream.