Pecan Pie
Mum used to make a very simple version of this which was, well, all about the pecans and, because this is how I grew up knowing and loving pecan pie to be, anything that deviates from my childhood memory of it is sacrilege. Unfortunately we can’t seem to find the original recipe, but this one comes pretty close!
FEEDS 12–14
FILLING
50 g (1¾ oz) butter, melted
235 g (8½ oz/2/3 cup) golden syrup (light treacle) OR dark/light corn syrup
165 g (5¾ oz/¾ cup) firmly packed soft brown sugar
3 eggs
1 teaspoon vanilla extract OR vanilla essence
1/8 teaspoon salt
200 g (7 oz/2 cups) pecans, lightly toasted (see first paragraph of Basic Nut Praline method here)
TO SERVE
Vanilla ice cream OR Crème Chantilly (see here)
METHOD
Preheat the oven to 180°C (350°F) fan-forced.
On a lightly floured work surface, roll out the pastry to a 32 cm (13 inch) circle, 4 mm (3/16 inch) thick. Use it to line a 28 cm (11¼ inch) round tart tin with a 3 cm (1¼ inch) high side and a removable bottom. If the pastry cracks, don’t worry. Squish it back together, and it will bake out. Make sure you press well into the corners. Pinch the excess pastry away, then pierce the base of the pastry shell at regular intervals with a fork.
Blind-bake for about 20 minutes until golden. If there are any bubbles when the pastry comes out of the oven, immediately press down gently with a clean oven mitt to deflate and flatten. Leave the oven on.
Meanwhile, to make the filling, combine the butter, golden syrup, brown sugar, eggs, vanilla and salt in a medium mixing bowl, and whisk until smooth. Stir in the nuts, then pour into the tart shell and bake for another 20 minutes until the centre is no longer wobbly. Cool completely, before cutting and serving with ice cream or Crème Chantilly.