Pecan Pie

A quick question - do you guys like the food info, tips, trick and food funnies on my Face book page? I like those food info's very much, so I keep sharing them. I do hope you like them too.

Now for today's post... Pecan Pie.

If you love Pecans you will love this Pecan pie recipe.. It's my husband's favorite.
It's delicious cause it's made with brown sugar, cream, butter, golden syrup and toasted pecans.  

I often bake this pie in a tart pan - just because I like the fuller look once it's baked.  But the recipe is for a standard size pie pan as seen above. 


Here's what you will need: 

For the pastry
200 grams plain flour
1 tbsp caster or fine grain sugar
1 tsp baking powder
1/2 tsp salt
90 grams / 6 tbsp butter - chilled cut into cubes.
1 egg yolk
4 tbsp whipping cream

For the filling

200 grams Dark Brown Sugar
1/2 cup / 125 ml golden syrup
1/3 cup / 110 ml melted butter
3 large eggs
1/4 tsp salt
200 grams Pecan halves (divided)
1 1/2  tbsps lemon juice
2 tsp Vanilla

Method:
Prepare the pastry dough with these ingredients and the method I shared in my post - making a pie crust.

Mix dry ingredients. 

Blend the wet ingredients

 Make pastry dough. - See how to make a pastry crust

That's my son helping me make the pie crust..! 
Looks like he's going to be like his mama some day..

Roll out as shown in the above post and line your pie pan with the dough.. 
Place in the fridge while you prepare the filling.

Mean while - place the pecans on a baking tray and toast in the oven at 150C/ 300F for 5 mins.

Divide the toasted pecans - Remove approximately 60 grams of good pecan halves to use as topping. Roughly chop the rest. Not to thick but don't mince them too much either. 

Prepare the filling:
Have all your ingredients measured and ready.
Turn the oven temperature up to 190C/380F. 

 In a bowl. Mix together the Brown sugar, melted butter, golden syrup, salt, Vanilla  and lemon juice.
Mix well for about 2 minutes.

Next add in the cream. Mix well. 

Add in the eggs one at a time mixing thoroughly. 

 Throw in your chopped pecans.

Your filling is ready.

 Pour the pecan mixture into the chilled pastry case.

Top the filling with the saved pecan halves arranging them well. 

Looks nice? 
Here I'm using a tart pan (as mentioned above)

Here's another - I'm using a larger pie plate here..But same recipe.

Place in the oven on the middle rack and bake for 10 minutes at 190C/380F
Important - after 10 minutes - Reduce the temperature to  160C/320F and bake further for about 20 to 25 minutes.
When baked you will see that the pie has slightly risen and is firm to touch.

This one is baked in the pie pan. 

Here's another one. baked in the tart pan.
In this one I forgot to reduce the temperature down after 10 minutes so I ended up with the pecans getting more brown.  Still delicious.

I do hope you try this recipe and let me know if you loved it.

I had one slice of this pie and the next morning I decided I wanted to go off sugar for a while. was so looking forward to the left overs in the fridge.. But I think the scale doesn't like me very much.  

Shabat sholom to you all.  Have fun cooking.

Thanks for stopping by.