Sunday, March 22, 2015

Pecan Pie


Who doesn't love Pecan Pies? It's warm and nutty and sweet with a vanilla scent, you can serve with a dollop of cream or icecream!

Oh Lordy! I am nuts about nuts. I love them all. I spotted some pastry base in my last supermarket outing and bought one. Oh well, it will be super quick baking then. I have always wanted to try my hand at pecan pie. So I googled some recipes, and found this Pecan Pie filling recipe from Taste.com.au, easy to understand and follow.

50g unsalted butter, chopped 
150g (2/3 cup firmly packed) brown sugar 
160ml (2/3 cup) golden syrup 
3 eggs, lightly beaten 
1 teaspoon vanilla extract 
240g (2 cups) pecan halves 
Whipped cream, to serve 

Shortcrust pastry 
200g (1 1/3 cups) plain flour 
Pinch of salt 
125g chilled unsalted butter, chopped 
1 egg, lightly beaten

1. To make pastry, combine flour and salt in a large bowl. Add butter and, using your fingers, rub into flour mixture until it resembles fine breadcrumbs. Make a well in centre of flour mixture. Combine egg and 1 tablespoon iced water in a small bowl, then pour into well. Using a round-bladed knife, stir until mixture forms a dough. 
2. Turn out onto a lightly floured surface and shape into a 2.5cm-thick disc. Wrap in plastic wrap and refrigerate for 30 minutes. 
3. Preheat oven to 200C. Place dough on a lightly floured work surface and roll out to a 30cm diameter disc. Line pan with dough, then trim and discard excess. Refrigerate for 15 minutes. 
4. Line pastry with baking paper, fill with dried beans or pastry weights and bake for 20 minutes or until light golden. Remove beans and paper. Reduce oven to 175C. 
5. Meanwhile, to make the filling, place butter, sugar and golden syrup in a small saucepan over low–medium heat and cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Remove from heat and set aside to cool slightly. Add eggs and vanilla, and whisk to combine. Scatter pecans over pastry base and pour over golden syrup mixture. Place on an oven tray and bake for 35 minutes or until filling is browned and firm to the touch. Cool in pan to room temperature. 6. Cut pie into wedges and serve with whipped cream or vanilla ice-cream. 

So anyway, back to pecan pie. It is so easy and fast to make with a cheat base. I am sure it will cost must less too. They are too dear to buy, a slice at the work canteen. So I decided that I was going to learn how to make one. I did cheat with a store bought base, so I figure that would would cut down my time immensely. I was feeling a little lazy after a day of making macarons yesterday.

So now, time to relax over a slice of pecan pie and coffee, with some korean drama catch ups!


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