Pecan Pie

Makes one 8″ tart or 10 2.5″ tartlets.
Pâte sucrée
270g  Plain flour
150g  Unsalted butter at room temperature
50g   Icing sugar
1     pinch of salt
1     Whole egg
1tsp  Vanilla extract
Filling
150g  Caster sugar
150g  Butter
75ml  Double cream
50ml  Honey/Maple syrup
300g  pecans
pinch salt
Pecan Pie
Method
  • Pre-heat the oven to 175C.
  • Cream together the butter and icing sugar and then combine with the egg and vanilla.
  • Mix in flour and salt with spoon, knead briefly, just to bring the ingredients together in a ball.
  • Flatten to a small round, wrap in clingfilm and refrigerate for around 30 minutes.

 

  • Remove the pastry from the fridge, roll it to 3mm and line the tart tray.
  • Prick the pastry part way through with a fork and then line with baking parchment or foil and fill with beans.
  • Bake in the centre of the oven for 20 minutes, rotating halfway through.
  • Remove the pastry from the oven and empty the beans and paper/foil.  Brush the inside of the case with egg white and place it back in the oven for a further 5 minutes.

 

  • Place the sugar, butter, cream, honey and salt in a heavy pan, bring to a boil, stirring frequently.
  • Boil gently for 5-10 minutes, stirring occasionally, until it reaches the soft ball stage, 114C.
  • Remove from heat, leave to cool slightly and fold in the pecans.

 

  • Once the pastry is cooked, pour the filling into the tart case.
  • Bake for 10 minutes then remove and leave to cool before removing the pie from the tray.

One Response to “ Pecan Pie ”

  1. Made the pastry, but instead of leaving it in the fridge for thirty minutes went to the pub and came back later to find it solid as a brick 🙁 leaving to warm up a bit now 🙂

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