pecan pie
Sweet and sticky, this is a quintessentially American dessert that the Brits visiting The Hummingbird Bakery are growing to love too. It’s one of the pies that I knew I wanted to sell as soon as I thought of opening the Bakery.
- 1 quantity Basic Pie Crust dough, unbaked
- 1 cup sugar
- 1 cup dark corn syrup
- ½ teaspoon salt
- 3 eggs
- 4 tablespoons unsalted butter, cubed
- ¼ teaspoon pure vanilla extract
- ⅔ cup shelled pecans, chopped, plus extra pecan halves to decorate
a 9-inch pie dish, greased
Makes 10–12 slices
Preheat the oven to 325°F.
Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife.
Put the sugar, corn syrup, and salt in a large saucepan over medium heat. Bring to a boil, then remove from the heat and let cool slightly.
In a separate bowl, whisk the eggs briefly with a balloon whisk until they are just mixed. Slowly pour the warm (not hot) syrup into the eggs, stirring briskly so that you don’t allow the eggs time to scramble.
Add the butter and vanilla to the bowl and stir until the butter has melted and is evenly dispersed.
Put the chopped pecans into the pie crust, then pour the filling on top. Arrange the pecan halves gently on top of the filling around the edge of the pie. Bake in the preheated oven for about 50–60 minutes, or until a dark, caramel color with a slightly crusty surface.