Pecan pie is a deliciously sweet dish, typically associated with Thanksgiving or Christmas. With Thanksgiving just around the corner, if you want to have a go at making the seasonal treat, Express.co.uk has the perfect recipe below.
Often served with whipped cream or vanilla ice cream, pecan pie is the perfect dessert to follow any meal this time of year.
Pecans have origins in the southern United States, and are accompanied by eggs, butter and sugar held inside sweet shortcrust pastry.
Attempts to trace the origin of pecan pie have not found any recipes dated earlier than a pecan custard pie recipe published in Harper’s Bazaar in 1886.
Nowadays, the treat is sold en masse in supermarkets, as well as made by families when the holidays draw near.
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Sweet shortcrust pastry recipe
Ingredients
- 150g plain flour
- 75g unsalted butter
- 50g icing sugar
- 1 egg yolk
Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
Mix in 50g icing sugar and a pinch of salt followed by one egg yolk.
If the pastry feels too dry to form a dough, add one tablespoon of water.
Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes.
Pecan pie recipe
On 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 mins, or until firm.
Heat your oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set.
Remove the beans and parchment and return the tin to the oven for five to 10 mins until the pastry is golden and the base is set. Leave to cool.
Next, increase your 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, a 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 the 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.