Ben Squires
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:

Shortcrust pastry

Method:

  1. 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.
  2. Turn out onto a lightly floured surface and shape into a 2.5cm-thick disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Divide pie evenly and serve with your choice of ice-cream.

 

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Related links:

Quick mix macadamia cookies

Strawberry star biscuits

Chocolate ripple caramello cheesecake

Tags:
food, recipe, dessert, pecan pie, pecan