Pecan Pie
For a sweet and nutty treat, try making this delectable pecan pie. With a rich and gooey filling loaded with pecans on a buttery shortcrust pastry crust, this dessert is sure to satisfy your sweet cravings. The perfect combination of flavors and textures makes this pecan pie a must-try for any occasion.
— Constant Cookbook
Ingredients
- 110g/4oz unsalted butter
- 110g/4oz golden syrup
- 1 tsp vanilla extract
- 225g/8oz brown sugar
- 3 free-range eggs
- 1 x 245g/8½oz shop-bought shortcrust pastry
- 285g/10oz pecan
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4.
- Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
- When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
- Add the beaten eggs to the mixture and stir well.
- Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture.
- Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft.
- Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6
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