Pecan pie, my favourite dessert always and forever. I just go nuts for it!...oh dear, moving on!
Anyway, I thought I'd try making a pecan pie this weekend as I'd never made one before but I'll hold my hands up now and say I used a little head start, shop-bought pastry case. I actually haven't made pastry from scratch since my Home Ec school days but since I don't have a teacher behind me while I'm baking these days, I tend to use shortcuts...or should I say shortcrusts?!
Apologies for the pathetic puns, here's the recipe:
500g pack shortcrust pastry case
300g pecan halves
100g caster sugar
75g softened butter
175g maple syrup
125g golden syrup
2 tbsp honey
1/2 tsp vanilla extract
3 eggs, beaten
pinch of salt
Heat the oven to 190/Gas 6. Beat the butter and sugar together until light and fluffy. Pour in the maple syrup, golden syrup and honey. Add in the eggs gradually, 1/2 tsp vanilla extract and a pinch of salt. (I used an electric mixer up until this point). Then stir in the pecan halves and pour into the pastry case. Bake for 10 minutes. Then reduce to 140/Gas 3 and continue baking for 30 minutes. Remove from oven, leave to cool, serve with some whipped cream and a cup of coffee.