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Pies are all the rage during the autumn months, with all manner of sweet and savoury fillings. The pastry based food can be a warming treat for cold autumn days, whether you fancy a sweet apple pie or savoury chicken pie.
One favoured pie this time of year is the classic pecan pie.
With a sweet filling, flavourful nuts and crisp pastry this traditional dessert is a favourite among adults and children alike.
Pecan pie is particularly popular in the United States around thanksgiving – served with whipped cream, ice cream or even custard.
If you’d like to have a go making a pecan pie yourself, below is a BBC Good Food recipe.
Pecan pie recipe
• flour, for dusting
• 500g pack sweet shortcrust pastry
• 75g butter, softened
• 100g golden caster sugar
• 175g golden syrup
• 175g maple syrup
• 3 eggs, beaten
• ½ tsp vanilla extract
• 300g pecan halves
• double cream, whipped, to serve
First, a lightly floured surface, roll out the pastry.
Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking.
Prick the base of the pastry case with a fork and chill for 30 minutes, or until firm.
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Next, heat the oven to 190C/170C fan/gas 5.
Line the pastry case with baking parchment, fill with baking beans and bake for 15 to 20 minutes until the sides are set.
Remove the beans and parchment and return the tin to the oven for five to 10 minutes until the pastry is golden and the base is set. Leave to cool.
Increase oven to 200C/190C fan/gas 6.
Use an electric whisk to beat the butter and sugar together until light and fluffy.
Keep the beaters going and pour in both of the syrups.
Gradually add the eggs, quarter teaspoon of salt and the vanilla, then whisk until combined.
Stir through the pecans, then pour the mixture into the tart case. Bake for 10 minutes.
Turn heat down to 160C/140C fan/gas 3 and continue baking for 30 to 35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken).
Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie.
Serve with whipped cream or ice cream.
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