Chris loves Pecan Pie and I am ashamed to say that, this is the first one I made for him and we have been together for 12 years now :D. But it was worth the wait , hey Love, hehehehe. A wonderfully rich, decadent pie that goes well with ice cream or cream.
Makes: 1 23cm/9 inch Flan tin
Ingredients for the filling:
150g Pecan halves
30g unsalted Butter
60g dark Muscovado Sugar
30g Caster Sugar
125ml Golden Syrup
1 teaspoon Rum extract
1 teaspoon Vanilla extract
2 tablespoons single Cream
1/4 teaspoon ground Cinnamon
pinch of ground Nutmeg
1 large Egg, lightly beaten
2 Egg Yolks (large eggs)
Ingredients for the Pastry:
175g all-purpose Flour
90g chilled Butter, cubed
2 1/2 tablespoons cold Water
1 Egg White, lightly beaten
Method for the Pastry:
1. Pre-heat oven to 180°C.
2. Put the flour in a mixing bowl and add the butter.
3. Using your finger tips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
4. Add enough water to make a soft dough.
5. Roll out the pastry on a lightly floured surface and then line the tin.
6. Chill in the refrigerator for 30 minutes.
7. Then bake blind for 10 minutes. (Cover the pastry with some foil and put the beans over the foil).
8. Remove the beans and the foil and bake the party for a further 5 minutes.
Method for the Filling:
1. Coarsely chop the pecan halves, reserving a “whole” few for decorating purpose.
2. Put the butter in a saucepan and cook gently over a low heat until golden brown.
3. Add the sugars and the golden syrup to the butter and heat gently until the sugars dissolves.
4. Remove from the heat and add the rum extract, vanilla extract, cream, cinnamon and nutmeg.
5. Whisk together the egg and the egg yolks and whisk a little of the syrup mix into this.
6. Add the remainder of the syrup mix and leave to cool.
7. Arrange the pecan halves and the chopped pecans in the party case.
8. Pour the syrup mixture over the pecans.
9. Bake for about 35-40 minutes until golden and set.
10. Let cool and then serve.
(Adapted from Mary Berry’s Pecan Pie)