Food & Wine
Pecan pie
Crunchy, gooey, delicious and satisfying, there is nothing better than a warm piece of pecan pie served with ice-cream.
Serves: 10
Ingredients:
- 50g unsalted butter, chopped
- 150g brown sugar
- 160ml golden syrup
- 3 eggs lightly beaten
- 1 teaspoon vanilla extract
- 240g pecan halves
- Ice cream to serve
Shortcrust pastry
- 200g plain flour
- Pinch of salt
- 125g chilled unsalted butter, chopped
- 1 egg lightly beaten
Method:
- For the pastry, combine flour and salt in a large bowl. Add butter and, using your fingers, rub into flour mixture until it resembles fine breadcrumbs. Make a well in centre of flour mixture. Combine egg and 1 tablespoon iced water in a small bowl, then pour into well. Using a round-bladed knife, stir until mixture forms dough.
- Turn out onto a lightly floured surface and shape into a 2.5cm-thick disc. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 200°C. Place dough on a lightly floured work surface and roll out to a 30cm diameter disc. Line pan with dough, then trim and discard excess. Refrigerate for 15 minutes.
- Line pastry with baking paper, fill with pastry weights and bake for 20 minutes or until light golden. Remove paper. Reduce oven to 175°C.
- Meanwhile, to make the filling, place butter, sugar and golden syrup in a small saucepan over low–medium heat and cook, stirring, for 5 minutes or until butter melted. Remove from heat and set aside to cool slightly. Add eggs and vanilla, whisk to combine. Scatter pecans over pastry base and pour over golden syrup mixture. Place on an oven tray and bake for 35 minutes or until filling is browned and firm to the touch. Cool in pan to room temperature.
- Divide pie evenly and serve with your choice of ice-cream.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
Chocolate ripple caramello cheesecake