A southern classic, sweet Pecan Pie is just the perfect sweet fix for some easy weekend baking. These are wonderful to bake and keep in stock for munching over the weekend. Serve with a strong Espresso for some sinful indulgence over the weekend!
Makes 6- 8 small pies or 1 large pie.
For the Pastry:
1 cup salted butter, chilled in the fridge and cut up into small pieces
1/4 cup of fine caster sugar
2 cups of plain home baking flour
1 large egg, beaten
5 tbs of iced water
For the finish egg wash:
2 eggs and 3 tbs of milk beaten together,
For the Filling
2 cups pecans
3 large eggs
1 cup firmly packed dark brown sugar
½ teaspoon salt
½ cups light corn syrup
¼ cup Golden Syrup
6 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
2 tablespoons bourbon (optional)
First prepare your pastry. Make sure your hands are very cold. A neat trick is to dip your hands in a bowl of iced water before you start.
In a large mixing bowl, combine flour and sugar, mixing it all together. Now using just your fingertips, crumble and combine in the butter until you have a mixture that looks like large breadcrumbs. Don’t overwork it at this stage.
Now add the egg and the water, again working this mixture through gently, bringing it all together, by pressing everything together as opposed to kneading it to form a dough. When it has all come together, wrap it up in cling film and let it chill in the fridge for at least two hours
Preheat oven to 180c
Now prepare the filling:
First crush the pecans into small chunks, making sure you leave a few whole as these are the ones you will place on the top of the filling. Set aside.
Separate the eggs and whip up the egg whites.
In a separate bowl, mix the brown sugar, salt, corn syrup, golden syrup and melted butter, lightly stir together to completely blend. Now fold in the egg white as well as the vanilla and bourbon.Stir in the pecans.
I like to make my pies in individual tart tins, but if you don’t have one, a large single flan case will be fine. Roll out the pastry as shown in the photo and press lightly so that the pastry fits neatly. Trim the top for a neat finish. Now add the pecan filling and try and place the whole pecans from the mixture on top. These are more rustic versions and not perfect patisserie style so don’t sweat too much if you don’t have a perfect pattern!
Now place these in the oven and bake for 20 minutes as they just begin to turn a deep caramel colour.
Let them sit to settle for at least 15 minutes before serving.