Pecan Pie

 

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Growing up, I was never really taken by pecan pie, but my dad always seemed to have a steady flow of orders for this. Fast forward to about 10 years later when I attempted making pecan pie myself and it dawned on me – pecan pie was a more substantial version of a butter tart. They were practically related.

For those who are unaware, butter tarts are considered a Canadian dessert – flakey, buttery crust, encasing a runny sweet filling that consists of egg, butter, sugar and syrup. It’s not something that would do wonders for your health, but it’s delicious and hits the spot when you need a sugary treat.

Being the middle of autumn (or more like the cusp of winter at this point), I can’t think of a more suitable dessert after pumpkin pie than pecan pie.The way the pecans and filling create a caramelised top, while just underneath this the filling remains soft – and the smell, oh the smell when it just comes from the oven! The sweet and nutty aroma filling the room, and when it finally reaches to where you are, is like a warm, comforting hug.

PUMPKIN PIE

Serves 10-12

Part 1: The Pastry

If you’re looking for a shortcut, you can easily pick up shortcrust pastry from most supermarkets.

95g Butter

95g Sugar

A couple drops of vanilla

Salt to taste

Lemon juice to taste

65g Egg

200g All purpose flour

  1. In a medium bowl, mix butter, sugar, vanilla, salt and lemon juice until fluffy.
  2. Add eggs in slowly, one at a time until fluffy and mixed well.
  3. Incorporate flour in until it is just mixed.
  4. Leave it in the fridge to chill for 15 minutes before rolling out.
  5. Roll out the pastry on a lightly floured surface until it’s 0.5cm thick and line a 9” pie tin, trimming off any excess dough.

Part 2: The filling

1oz All purpose flour

1oz Sugar

900g Corn syrup*

0.5lb Eggs

Vanilla to taste

Pinch of salt

1.5oz Butter, melted

2 tbsp Maple syrup

4oz Pecans

  1. Mix flour, sugar, and syrup in a large mixing bowl.
  2. Whip the eggs, maple syrup, vanilla, salt and butter in separate bowl, then add the flour mixture in slowly.
  3. Weigh out the pecans and place in your pie shell. Pour the filling mixture on top. Make sure that the pecans are well-spread out throughout the surface.
  4. Bake at 160℃/325℉ for approximately 50 minutes.
  5. Best served slightly warm or room temperature with a generous scoop of ice cream.

*For those in the UK you can also use Golden Syrup as a substitute and add 2 tbsp of water to loosen it up.

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