Pecan Pie
this dense, fudgy pie is a popular thanksgiving dessert. its really yum!
Ingredients
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2 1/2 Cups all purpose flour
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1 Teaspoon salt
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1 Tablespoon sugar granulated
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1 Cup butter (unsalted), cut into small pieces
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1/4 Cup water , ice cold
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1 Cup dark brown sugar
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1/4 Cup butter
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1/3 Cup golden syrup
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1/3 Cup corn syrup dark
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1/3 Cup cream thick
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2 Cups pecans
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3 eggs
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1/4 Teaspoon salt
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1/4 Teaspoon vanilla extract
Cooking Instructions
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1
Sift the flour, sugar and salt into the bowl of a food processor.
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2
Add the cubed butter, and pulse for about 10 to 15 seconds, just to combine. the mixture should resemble breadcrumbs.
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3
Add the water (should be ice cold) and pulse again, just till the dough starts to come together in clumps.
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4
You can add a teaspoon or two extra of ice cold water and pulse again to get the consistency right.
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5
Tip out the contents of the food processor onto a clean worktop.
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6
Bring the clumps of dough together with your hands, till it forms a single mound (do not knead!)
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7
Now divide the dough into two equal halves using a pastry cutter (or just a knife).
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8
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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9
Note: one disc so formed is enough for one 9-inch pie crust. this recipe is good for two.
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10
Once rested, remove the disc from the fridge and let it come to room temperature.
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11
Dust a clean worktop and rolling pin with flour.
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12
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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13
Roll it till u get the desired size (should be about 1/2-inch thick).
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14
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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15
Cover the dish in cling and let it rest in the fridge again.
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16
Preheat the oven to 180 degrees C.
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17
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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18
Remove the pecans from the oven and set them aside to cool.
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19
Now, place the brown sugar, butter, golden syrup and dark corn syrup in a non-stick saucepan over medium heat.
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20
Stir gently until just mixed.
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21
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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22
Immediately take it off the heat and add the thick cream.
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23
Let the mixture come to room temperature. then add the salt and vanilla extract.
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24
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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25
Coarsely chop the toasted pecans.
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26
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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27
Next, add the chopped pecans to the mixture, stir well.
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28
Take the pie crust out of the fridge, unwrap it from the cling.
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29
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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30
Serve with a dollop of whipped cream or vanilla ice-cream.
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