Pecan pie
Flaky butter pastry filled with a rich, caramel-like syrup and egg custard, topped with a thick layer of toasted pecan halves.
Method
- 1
Mix the flour, sugar and salt in a bowl and rub in the cold butter until the mix looks like coarse crumbs with a few pea-sized pieces left.
- 2
Sprinkle over the iced water a spoonful at a time, mixing with a knife, until the dough just holds together. Flatten into a disc, wrap and chill.
- 3
Roll the pastry out on a floured surface to about 3 mm thick, line the pie dish and crimp the edge. Chill again.
- 4
Heat the oven to 190°C with a baking tray inside.
- 5
Line the pastry with baking paper and baking beans and bake on the hot tray.
- 6
Remove the paper and beans and bake until the base looks dry.
- 7
Turn the oven down to 170°C and spread the pecan halves over the pastry base.
- 8
Whisk the eggs, syrup, brown sugar, melted butter, vanilla and salt together until smooth.
- 9
Pour the filling slowly over the pecans. They will float up to form the top layer.
- 10
Bake until the edges are puffed and the centre wobbles slightly, like a set jelly, when the dish is nudged.
- 11
Cool the pie completely on a wire rack so the filling can set before slicing.
Notes
- If the crust or nuts darken too quickly, lay a sheet of foil loosely over the pie for the last 15 minutes.
- The filling firms up as it cools. Cutting it warm gives a runny slice.
- Toasting the pecans for 5 minutes in a dry pan first gives a deeper, nuttier flavour.
Equipment
23 cm pie dish, Mixing bowls, Rolling pin, Baking paper, Baking beans, Baking tray, Whisk, Wire rack