Pecan Pie
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Pecan Pie

this dense, fudgy pie is a popular thanksgiving dessert. its really yum!

Nirmala Prem

Ingredients

10-serving
  1. 2 1/2 Cups all purpose flour
  2. 1 Teaspoon salt
  3. 1 Tablespoon sugar granulated
  4. 1 Cup butter (unsalted), cut into small pieces
  5. 1/4 Cup water , ice cold
  6. 1 Cup dark brown sugar
  7. 1/4 Cup butter
  8. 1/3 Cup golden syrup
  9. 1/3 Cup corn syrup dark
  10. 1/3 Cup cream thick
  11. 2 Cups pecans
  12. 3 eggs
  13. 1/4 Teaspoon salt
  14. 1/4 Teaspoon vanilla extract

Method

90 mins
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    Sift the flour, sugar and salt into the bowl of a food processor.

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    Add the cubed butter, and pulse for about 10 to 15 seconds, just to combine. the mixture should resemble breadcrumbs.

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    Add the water (should be ice cold) and pulse again, just till the dough starts to come together in clumps.

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    You can add a teaspoon or two extra of ice cold water and pulse again to get the consistency right.

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    Tip out the contents of the food processor onto a clean worktop.

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    Bring the clumps of dough together with your hands, till it forms a single mound (do not knead!)

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    Now divide the dough into two equal halves using a pastry cutter (or just a knife).

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    Shape each half into a disc shape with your fingers. cover each disc in cling and place in the refrigerator to rest.

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    Note: one disc so formed is enough for one 9-inch pie crust. this recipe is good for two.

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    Once rested, remove the disc from the fridge and let it come to room temperature.

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    Dust a clean worktop and rolling pin with flour.

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    Unwrap the dough from the cling, and place it on the floured worktop. start rolling it out from the center to the outside.

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    Roll it till u get the desired size (should be about 1/2-inch thick).

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    Now place the dough base into a pie dish / tart pan, and trim the edges. make sure the dough is evenly placed (no air gaps).

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    Cover the dish in cling and let it rest in the fridge again.

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    Preheat the oven to 180 degrees C.

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    As it is preheating, place the pecans on a baking sheet and toast them in the oven, for about 8 to 10 minutes.

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    Remove the pecans from the oven and set them aside to cool.

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    Now, place the brown sugar, butter, golden syrup and dark corn syrup in a non-stick saucepan over medium heat.

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    Stir gently until just mixed.

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    Increase the heat to high, and stir well until all the contents of the saucepan are well combined and just starts bubbling.

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    Immediately take it off the heat and add the thick cream.

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    Let the mixture come to room temperature. then add the salt and vanilla extract.

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    As the mixture is cooling, whisk the eggs in a large bowl (the eggs should be room temperature) and set aside.

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    Coarsely chop the toasted pecans.

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    Slowly add the contents of the saucepan (cooled) into the eggs, whisking all the time (you dont want the eggs to scramble).

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    Next, add the chopped pecans to the mixture, stir well.

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    Take the pie crust out of the fridge, unwrap it from the cling.

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    Pour in the filling. place it in the oven. bake for about 45 to 50 minutes, till the center is just set and a skewer inserted in the center comes out clean.

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    Serve with a dollop of whipped cream or vanilla ice-cream.

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