Pecan pie. Pecan Pie is always a favorite with my family and this one is dynamite! One thing that should be in the instructions is that the water and corn starch are mixed together before adding to the sugar mixture. This easy pecan pie recipe is a classic dessert that's perfect for Thanksgiving and Christmas.
You can cook Pecan pie using 11 ingredients and 4 steps. Here is how you cook it.
Ingredients of Pecan pie
- It’s of Filling.
- You need 40 grams of Unsalted butter.
- You need 1/2 cup of Brown sugar.
- You need 1/2 cup of Golden syrup.
- You need 1 tsp of Vanilla essence.
- Prepare 2 of Eggs.
- It’s of Crust.
- Prepare 400 grams of Sweet shortcrust pastry.
- You need cup of flour.
- Prepare of Glaze.
- It’s 2 tbsp of Apricot jam.
While the first printed recipes for the pie started Most pecan pie recipes I've found call for two cups of sugar—one cup of corn syrup plus one cup of. We thought pie was everything we wanted on Thanksgiving, but we just saw these cupcakes and now we're second guessing everything. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top.
Pecan pie instructions
Preheat oven to 200°C (400°F). Use a lightly floured rolling pin to roll out the pastry on a lightly floured work surface to a 28cm diameter circle, taking care not to overwork the dough or it will become too soft. Roll the pastry around the rolling pin and ease into a 24cm fluted loose-base round tart (flan) tin, pressing it into the base and side with your fingertips..
Roll the pin over the tin to trim the excess pastry. Line the pastry with non-stick baking paper and fill with baking beads or uncooked rice. Bake for 20 minutes, and then remove the paper and weights. Reduce oven temperature to 160°C (320°F)..
Put the butter, sugar, golden syrup, vanilla essence and egg in a bowl and whisk until well combined. Scatter the pecan nuts evenly over the pastry shell and pour in the syrup mixture. Bake for 40 minutes or until the filling is browned and firm to touch. Place on a rack and cool in the tin..
Put the jam in a small saucepan and heat until warm. Push through a sieve to remove any solids. Brush the sieved jam over the top of the pie to glaze..
The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). Before I leave you with the recipe, let me share my tips for freezing pecan pie. This is a wonderful dessert to make ahead of time to freeze for Thanksgiving. One might ask what this Japanese born Aussie gal is doing, determined to master this great American classic. Well, it goes back to the story of this website.
