Qmee recipes – Pecan pie
This week we’ve found a traditional all-American pecan pie recipe. This dish is super quick and easy to make and filled with sweet festive flavours. Perfect as a dessert option for Thanksgiving or any other festive dinner party.
Here’s what you’ll need…
Flour, for dusting
1 pack sweet shortcrust pastry
¼ cup + 1 tbsp butter, softened
A ½ cup of golden caster sugar
½ cup + 1 tbsp of golden syrup
½ cup + 1 tbsp of maple syrup
3 eggs, beaten
½ tsp vanilla extract
3 ¼ cups of pecan halves
Double cream, whipped, to serve
Here’s what you’ll need to do…
1.On a lightly floured surface, roll out the pastry.
2.Then use the pastry to line a 23cm tart tin. Keep any off-cuts in case you need them to fill any cracks after blind-baking.
3.Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
4.Heat oven to 190C/170C fan/gas 5.
5. Meanwhile line the pastry case with baking parchment and fill with baking beans. Bake it for 15-20 mins until the sides are set.
6. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
7.Increase oven to 200C/190C fan/gas 6.
8.Now use an electric whisk to beat the butter and sugar together until they are light and fluffy.
9.Keep the beaters going and pour in both of the syrups.
10.Gradually add the eggs, ¼ tsp salt and the vanilla and whisk them until they are combined.
11. After that stir through the pecans and then pour the mixture into the tart case.
12.Bake for 10 mins.
13.Turn the heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave it to cool in the tin.
14.You’ll probably need to run a knife around the tin to lift out the pie.
15.Serve with whipped cream or ice cream.