Pecan Pie.... a recipe

Yummy Pecan Pie

Recently it was a dear old friends birthday. He isn't old, but I have known him since the 1980's. Wow it's been that long. Anyway I thought I bake him a pecan pie to remind him of his recent trip to the US and Canada. It's a great pie, but expect a lot of sugar!

Pecan Pie

Sweet Pastry
200g (61/2 oz) plain flour
large pinch of salt
70g (21/4 oz) unsalted butter
80g (23/4oz) caster sugar
1 egg, lightly beaten
1-2 drops vanilla extract or essence

1. Sift flour and salt. Cut butter into 1cm cubes and rub into flour with fingertips until mixture resembles fine breadcrumbs.
2. Stir in Sugar. Make well in center and pour combined egg and vanilla.
3. Remove the dough from the bowl onto a lightly floured surface. Use palm of hand, smear the dough away from you until smooth.
4. Roll dough into a ball, wrap in plastic and place in the fridge for up to 20minutes.

Pecan Pie Filling
2 eggs
pinch of salt
35g (11/4 oz) unsalted butter, melted
150g (5oz) light corn syrup (if you don't have corn syrup, use a substitute)
125g (4oz) dark brown sugar
1 tsp vanilla extract or essence
125g (4oz) pecans, roughly chopped

Light Corn Syrup

1. Preheat oven 160C (315F/Gas203). Roll the dough out to 2.5mm thick and line a loose-bottomed flan tin, 22ch across the base.
2. Beat eggs in a bowl. Add the salt, butter, corn syrup, brown sugar and vanilla. Mix well
3. Sprinkle the pecans over the bottom of the lined flan tin, then pour filling.
4. Bake for 45-50 minutes, or until the filling has just set. If filling puffs up to much, reduce the oven to slow 150C
5. Leave the tart in its flan for 5 minutes, or until cool. Remove onto a wire rack. Enjoy with cream.