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Pecan Pie

(You will need an 8" tart tin)

Pastry:
6 oz. Flour
3 oz. Butter
3 tbs. Water
1 Egg

Filling:
8 oz. Golden Syrup
4 oz. Brown sugar
2 Eggs
1 tsp. Vanilla Essence
4 oz. Butter (Melted)
4 oz. Pecans

First make the pastry either by rubbing the butter into the flour by hand or in a food processor.
Add the water to bind.
Let this pastry rest for 30 mins. then use it to line an 8" tart tin.
(Be sure to allow a generous overlap to allow for shrinkage)
Line with tinfoil and something to weigh it down and bake it blind in a moderate oven (Gas 6/200C/400F) for 10 to 15 mins until it is firm.
Take off the foil, paint the inside with a beaten egg and put back in the oven for 5 mins to cook.
(This forms a barrier between the pastry and the filling and keeps the pastry crisp.)

Beat the two eggs with the brown sugar until it becomes light and fluffy.
While still beating add in the syrup (this is much easier to weigh if you warm in the tin before using) then the vanilla, and the melted butter.
Scatter the pecans on the base of the pastry shell, spoon over the filling mix and cook at Gas 4/175C/350F for 35 to 40 mins. until just set.
Serve warm with whipped cream or (as they do in America) Ice Cream.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef