Pecan pie

Pecan pie

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Pecans are an American nut of the hickory family, rather like a walnut in flavour and appearance. In many recipes walnuts and pecans are interchangeable. The name comes from the Native American word for these nuts, which were quickly adopted by the new settlers in North America. Of all the pecan dishes, perhaps the best known is pecan pie.

Ingredients

Quantity Ingredient
220g caster sugar
1/4 cup golden syrup or molasses
1/4 cup water
1/4 cup melted butter
3 eggs, well beaten
1 cup pecan halves
23cm * plain rich shortcrust pastry [rid:3101]

Method

  1. Preheat the oven to 200°C.
  2. Mix together the sugar, golden syrup, water and melted butter. Add the eggs and pecans and stir well. Pour into the pastry shell.
  3. Bake for 10 minutes, then reduce the oven temperature to 180°C and continue baking for about 30 minutes longer. Serve warm or cold.

Using a flan ring

  • Rather than using a flan tin, professional bakers and patissiers often use a flan ring. This resembles the outer ring of a springform tin (minus the clip). Its advantage is that it can be put on a baking sheet then the baked tart can simply be slid off the baking sheet and the flan ring lifted off, leaving the tart ready to serve.
Tags:
baking
bakery
margaret
fulton
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