This week I decided to make pecan pie. I’m quite intrigued by american ‘pies’ as they always look like they’d be too much – too dense and sweet and filling – however they are obviously very popular so I thought I’d give one a go!
I started by making the shortcrust pastry, wrapping it in clingfilm and chilling it.
Once chilled, I rolled it out and after about 10 attempts, got it in the tin. Shortcrust is always a bit hit and miss for me – either too wet or too dry or not cold enough etc etc. It was a bit of a dodgy base but I filled over the cracks!
Whilst the pastry was baking blind, I started on the filling. It was basically a mix of things that are bad for you (like butter and golden syrup) melted down and boiled rapidly for a minute.
I then chopped and stirred in a LOT of pecans.
After the case was out the oven and cooled, I poured in the mixture and put in the oven to bake.
Before putting in the oven I was meant to decorate with the reserved pecans I had put aside but I didn’t read the recipe properly and it was too late by the time I realised! Grrrrr! I would also like to say at this point it smelt amazing!
So I decorated it after instead and stuck on the pecans with maple syrup and dusted with icing sugar.
I took the pie home for the weekend so my family could be testers – it didn’t last long!