An absolute “must” in the American South. Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar.It is popularly served at holiday meals and is also considered a specialty of Southern origin. Pecan pie is often mentioned in American literature and is associated with Thanksgiving, Christmas.
150g – 5 oz plain Flour, plus some extra
1/4 teaspoon salt
90g – 3 oz butter
3 tablespoons cold water
corn syrup, to brush
250ml – 8 fl oz corn, golden or maple syrup
90oz – 3 oz unsalted butter, melted
1 teaspoon vanilla essence
250g – 8 oz pecan nuts
Sift the flour and salt into a bowl and add the butter, rub in until it resembles fine breadcrumbs. Stir in the water and mix to a firm dough with a fork.
Knead the dough on a lightly floured board until smooth. Roll out and line the base and sides of a 23cm – 9inch pie dish. Trim the edges and re-roll the trimmings and cut out 12 leaf shapes with a cutter.
Brush the leaves with water and position around the rim of the pie. Chill for 15 minutes. Pre-heat the oven to 200 °C/400 °F/gas 6.
Line the pastry case with non-stick baking parchment and fill with baking beans and bake blind for 10 minutes. Remove the parchment and beans and cool. Reduce the heat to 180 °C/ 350 °F/ gas 4.
To make the filling, whisk the eggs then slowly add the syrup. whisking to blend well. Whisk in the butter and vanilla and stir in the pecan nuts. Pour into the pastry case.
Bake for 40-50 minutes until risen, golden brown and set in the centre. Allow to cool, then brush with corn syrup to serve.
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