Friday, 3 July 2015
Pecan Pie Recipe
This is a simple recipe and it tastes sooo nice, super recommend!!!
Ingredients for the crust:
- 1 1/2 cups flour
- 5 tbsp cold butter
- 1/4 cup cold shortening
- 1/2 tsp salt
- 3 - 5 tbsp ice water
Preparation of crust:
In a food processor or a beater add the flour and salt, and pulse until incorporated.
Add the butter and shortening, and pulse again adding 1 tbsp of the water at a time until everything seems distributed evenly and the dough comes together when you touch.
Lightly flour your working surface and open your dough on it to form a disk.
Wrap it with film and leave in the fridge until you have to use it.
Ingredients for the filling:
- 1 cup brown sugar / muscovado sugar / cane sugar
- 3 cups golden syrup
- 2 tbsp dark rum
- 1/4 cup softened unsalted butter
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups broken pecan nuts
Preparation of filling:
In a pan, combine the sugar, syrup, rum and butter and bring it to a boil on medium heat.
Boil for 1 minute while stirring and scrapping the sides of the pan.
Set aside and let it cool to warm (more or less 15 minutes).
Preheat the oven to 350 degrees F, or 180 degrees C. You will use the lower third of the rack space.
In a bowl, beat the eggs until creamy, add the vanilla, salt, pecans and add the syrup mixture once it is cooled.
Stir it to get an even filling.
Putting the pie together:
Butter a pie baking tray and add the dough to it, you can make borders to the shape you want.
Pour the filling in, and put it to bake until the filling has set but is still lightly wobbly in the center - it should take around 50 minutes.
* To avoid burning the crust, cover the pie with foil for the first 25 minutes, uncover it and let it brown in the last few minutes it needs to cook still.
Cool the pie completely before serving on a wire rack - otherwise it will fall apart when you are serving.
Serve and enjoy!