Classic pecan pie

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1375
Classic pecan pie | Easy Food
Serves 8
160g plain flour
2 tsp sugar
¼ tsp salt
120g cold butter, cubed
1 egg, lightly beaten
1-2 tbsp cold water

For the filling:
220g pecans
80g butter
200g light brown sugar
200g golden syrup
½ tsp salt
1-2 tbsp whiskey
2 tsp vanilla extract
3 eggs, lightly beaten
  1. Sift the flour, sugar and salt into a mixing bowl. Use your fingertips to rub in the butter until crumbly.
  2. Add the egg and stir together until combined, adding the water if necessary to loosen the dough.
  3. Turn the dough out onto a work surface and shape into a disc. Wrap in cling film and refrigerate for at least 30 minutes.
  4. Roll the dough out on a floured work surface until it is about 30cm in diameter and about the thickness of a one Euro coin.
  5. Use the dough to line a 23cm pie dish, trimming the edges so there is about a 3cm overhang on the sides. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Transfer the dish to the freezer for 20 minutes.
  6. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the pecans on a tray and spread out to an even layer. Toast in the oven for 5-7 minutes, tossing halfway through. Remove from the oven and chop roughly when cooled.
  7. Place a sheet of parchment paper over the pie shell and fill with baking beans, dried beans or rice. Bake for 20 minutes, then remove the beans and parchment paper and bake the shell for another 10 minutes.
  8. Meanwhile, combine the butter, brown sugar, golden syrup and salt in a saucepan over a medium heat. Bring to a boil and cook, stirring constantly, for 1-2 minutes.
  9. Stir in the pecans, whiskey and vanilla. Set aside for five minutes to cool slightly, then whisk in the eggs until smooth.
  10. Reduce the temperature to 180˚C/160˚C fan/gas mark 4. Pour the filling into the warm pie shell and bake for 40-45 minutes until the edges are set but the centre is still slightly loose. If the edges get very dark, cover them with foil halfway through baking. Cool the pie on a wire rack and serve slightly warm or at room temperature.

Per Serving
654kcals, 42.3g fat (15.5g saturated), 64.4g carbs, 33.3g sugars, 33.3g protein, 3.5g fibre, 0.442g sodium