10 December 2013

The Bestest Pecan Pie

Growing up, I never liked pecan pie. Which is a bold thing to say for having grown up in North America. Almost blasphemous dare I say! I thought the texture was all wrong. Grainy, like a cooked custard gone all eggy. Just wrong. Complete food aversion.

Then my mum made a pecan pie from a recipe she found in a magazine and happily proclaimed that I was going to love this new version of a pecan pie. And she did it, she cracked the nut, literally!

My mum makes this pie every time someone comes around. Or even if no one is around. And she has done so for the last 20 years. It is that good.

So gooey. So damn sweet. And the best part? No eggy texture. Just smoothness baby.

So are you ready for this bomb of a recipe?

To make it you will need:

1 recipe for shortcrut pastry (I used this recipe from BBC food - but you could also use a ready made one, just make sure it's all butter with no nasties added to it)
300g soft brown sugar
4 tablespoon flour
250 ml double cream
3 tablespoon maple syrup
cinnamon and freshly grated nutmeg to taste (I use about 1/8 teaspoon of each depending how I feel!)
whole pecans, enough to cover the whole pie
1 tablespoon cold butter cut in teensy tiny squares

Preheat your oven to 350 F / 170 C.

Roll your pastry nice and thin and prepare your pie dish. I used a fancy rectangle flan dish, but a traditional pie dish is A-OK.

In a bowl, mix the brown sugar with the flour. Make sure there are no brown sugar lumps.

In another bowl, mix the cream, maple syrup and spices together. Then whisk this mix into the previous one.

Transfer to the pie dish.

Arrange the pecans on top, carefully, then add the little squares of butter over them. This will make them brown nicely.

Put in the oven for 45 minutes but keep an eye on it as sometimes, if the oven gets too hot, the pecans start to move and get immersed in the sugar mixture. It will taste just as nice if this happens, but it won't look as pretty.

Let cool completely before serving.

Dare I say a scoop of vanilla ice cream on top is totally amazing? Well there, I said it.

Pecan perfection (and a super crumb on my pastry base as well).

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