Pecan Pie.
You can cook Pecan Pie using 14 ingredients and 30 steps. Here is how you achieve it.
Ingredients of Pecan Pie
- It's 2 1/2 Cups of all purpose flour.
- It's 1 Teaspoon of salt.
- It's 1 Tablespoon of sugar granulated.
- You need 1 Cup of butter (unsalted), cut into small pieces.
- You need 1/4 Cup of water , ice cold.
- You need 1 Cup of dark brown sugar.
- Prepare 1/4 Cup of butter.
- It's 1/3 Cup of golden syrup.
- It's 1/3 Cup of corn syrup dark.
- You need 1/3 Cup of cream thick.
- It's 2 Cups of pecans.
- You need 3 of eggs.
- It's 1/4 Teaspoon of salt.
- Prepare 1/4 Teaspoon of vanilla extract.
Pecan Pie step by step
- Sift the flour, sugar and salt into the bowl of a food processor..
- Add the cubed butter, and pulse for about 10 to 15 seconds, just to combine. the mixture should resemble breadcrumbs..
- Add the water (should be ice cold) and pulse again, just till the dough starts to come together in clumps..
- You can add a teaspoon or two extra of ice cold water and pulse again to get the consistency right..
- Tip out the contents of the food processor onto a clean worktop..
- Bring the clumps of dough together with your hands, till it forms a single mound (do not knead!).
- Now divide the dough into two equal halves using a pastry cutter (or just a knife)..
- Shape each half into a disc shape with your fingers. cover each disc in cling and place in the refrigerator to rest..
- Note: one disc so formed is enough for one 9-inch pie crust. this recipe is good for two..
- Once rested, remove the disc from the fridge and let it come to room temperature..
- Dust a clean worktop and rolling pin with flour..
- Unwrap the dough from the cling, and place it on the floured worktop. start rolling it out from the center to the outside..
- Roll it till u get the desired size (should be about 1/2-inch thick)..
- 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)..
- Cover the dish in cling and let it rest in the fridge again..
- Preheat the oven to 180 degrees C..
- As it is preheating, place the pecans on a baking sheet and toast them in the oven, for about 8 to 10 minutes..
- Remove the pecans from the oven and set them aside to cool..
- Now, place the brown sugar, butter, golden syrup and dark corn syrup in a non-stick saucepan over medium heat..
- Stir gently until just mixed..
- Increase the heat to high, and stir well until all the contents of the saucepan are well combined and just starts bubbling..
- Immediately take it off the heat and add the thick cream..
- Let the mixture come to room temperature. then add the salt and vanilla extract..
- As the mixture is cooling, whisk the eggs in a large bowl (the eggs should be room temperature) and set aside..
- Coarsely chop the toasted pecans..
- Slowly add the contents of the saucepan (cooled) into the eggs, whisking all the time (you dont want the eggs to scramble)..
- Next, add the chopped pecans to the mixture, stir well..
- Take the pie crust out of the fridge, unwrap it from the cling..
- 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..
- Serve with a dollop of whipped cream or vanilla ice-cream..
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