Pecan pie

Pecan pie

By
From
Deep South
Serves
8
Photographer
Andy Sewell

This dessert partly defines my connection to, and love of Southern cuisine. It was one of the dishes my immediate family was charged with taking along to potluck gatherings with the rest of the family over holidays and other celebrations. Every year, at Thanksgiving, Christmas and Easter, pecan pies would crowd our kitchen counter to cool. We would always eat one straight from the oven, which I still find the best way to enjoy them.

I learned the trick to this very simple recipe from my father. He chops the nuts, which means that, when served fresh, the top crust creates a crunchy, chewy, almost nougat texture that you just don’t get with other pecan pies.

Ingredients

Quantity Ingredient
1/2 quantity see method for ingredients
3 eggs
150g caster sugar
75g unsalted butter, melted
240g karo dark syrup
A pinch salt
3 tablespoons bourbon
150g pecan nuts, chopped

Method

  1. Roll out the pastry on a lightly floured surface to 3mm thick. Use to line a 23cm pie plate, trimming off the excess. Chill thoroughly – or, for an even better result, freeze.
  2. Whisk together all the remaining ingredients except the pecans. Stir in the nuts and pour the mixture into the pastry case. Place in an oven heated to 190°C and bake for about 40 minutes, until set in the middle. Serve the pie warm or at room temperature.
Tags:
American
Southern cooking
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