Pecan pie – perfect for the baking inept
As promised – here is the first desert recipe, which required baking, which I managed to achieve.
Now I will admit that I did have some help from Matt’s mum Sandra – and this recipe didn’t exactly come out untarnished by my horrid baking curse. However, while I forgot to melt the butter for the filling, meaning I had to whisk it leaving it a little bubbled at the top and the pastry did crack a little – luckily, it tasted fantastic! I took it to work for our monthly morning tea – and everyone seemed to really like it. Yay me!!
So, here is my pecan pie – and thank you to Sandra for her excellent baking lesson. It’s given me more confidence to tackle more cakes, muffins, biscuits and pies 🙂
Pecan Pie – for dummies
- 1 cup of plain flour
- 100gm of cold, unslated butter, chopped
- t tbs icing sugar
- 1 egg yolk
- 1 1/2 tbs of cold water
- 2 eggs, lightly beaten
- 1/2 a cup of glucose syrup
- 1/2 a cup of brown sugar
- 25gm of unsalted butter, melted (make sure you do this, cos I forgot!)
- 2 cups of pecans
Grease a 24cm loose-based flan tin.
Process flour, butter and icing sugar until the mixture looks like fine breadcrumbs. With the mixer going, add the egg yolks and enough water until the mixture comes together as a dough ball.
Wrap in plastic and place in the fridge for half an hour.
Take pastry out of the fridge and roll out between two sheet of baking paper, making sure you flour the baking paper on the bench, and then the top of the pastry, to prevent it from sticking. Make it large enough to fill the base and sides of your tin. Carefully remove the baking paper and lay the pastry over the tin, pressing it to fit the tin and then trim the excess.
Place the tin on a baking tray, cover pastry with baking paper and fill with rice or dried beans. Cook in the oven at 180 degrees (c), for 20 mins. Remove paper and beans/rice, and cook for a further 5 mintues, or until golden brown. Set aside to cool.
Comine the eggs, glucose, sugar and butter in a bowl. Stir in the nuts, before spooning into the pastry shell.
Cook at 160 degrees (c) for 45 minutes until filling is set. Cool in the tin.
Once cooled, cut the pie into wedges and serve as is, or with a dollop of cream.
There you have it – a very yummy pie. If I can bake it, I know you can!