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Spiced pecan pie Recipe

Written on Friday, July 22, 2016 | 9:09:00 AM

Serves : servings 

Ingredients : 
1)  BUTTER 125g (4½oz)

2)  GOLDEN SYRUP 100g (3½oz)


4)  EGGS 3

5)  PECAN HALVES 300g (10½oz)

6)  GROUND CINNAMON ¼ teaspoon, or to taste

7)  VANILLA ICE CREAM OR FRESH CREAM to serve (optional)

1)  PLAIN FLOUR 185g (6½oz), plus extra for dusting

2)  SALTED BUTTER 90g (3¼oz), chopped

3)  CLOVES 2 small, finely crushed

4)  CHILLED WATER 3–4 tablespoons

Preparation Method :
- First make the pastry. Sift the flour into a large bowl, add the butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Stir in the ground cloves.

- Using a spatula, mix in the measured water a bit at a time until a dough forms. Bring it together with your hands, wrap in clingfilm and refrigerate for 15–20 minutes. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4.

- Lightly flour a work surface and roll out the pastry so that it’s large enough to line a 23cm (9in) tart tin and overhang the sides by about 2cm (¾in).

- Crumple a sheet of greaseproof paper and use it to line the pastry case. Fill with baking beans, uncooked rice or chickpeas. Reduce the oven temperature to 150°C/300°F/Gas Mark 2 and bake for 8–10 minutes. Set aside to cool slightly, then remove the paper and beans.

- Increase the oven temperature to 180°C/350°F/Gas Mark 4.

- To make the filling, put the butter, syrup and sugar in a saucepan and heat gently until the sugar dissolves.

- Beat the eggs in a bowl until light and frothy. Gradually pour in the warm sugar mixture, folding it together with a spatula as you do so.

- Chop half the pecans and stir them into the egg mixture along with the cinnamon. Pour into the baked pastry case and arrange the remaining pecan halves on top. Bake in the centre of the oven for 12–15 minutes, until bubbling and golden. Set aside to cool and firm up.

- Trim off the excess pastry, then remove the pie from the tin and serve with vanilla ice cream or fresh cream, if you wish.


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