My Pecan Pie
Yes, it has been a while. No excuses (laziness) so I will just go on to typing up a recipe.
Our Parish Priest was supposed to come over for lunch today as he needed to talk to me about something related to the building of our new church but we had to cancel at the last minute because the document we needed to was still not available. His recently having a knee operation is perhaps also a sign that it is not a good time to have the meeting. So, this pecan pie went inside the tummies of my husband and daughter, and my brother and nephew, who dropped by instead for a visit.
This pecan pie has just the right sweetness for me (of course it is sweet after all it is mostly sugar, but at least it is not sickeningly sweet) and goes well with a cuppa.
What you need for the very short shortcrust pastry:
about 8 oz butter, softened
2 1/2 cups plain flour (add more if needed)
To make the pastry: Spray with oil a pie tin and set aside. In a bowl, place your softened butter. Dump the flour on top. With your fingertips, mix the flour and the butter using a “pinching” motion (you will see what I mean when you start doing it) until it forms into a soft dough. It will be a bit crumbly. Wrap the dough in cling wrap and refrigerate for about 30 minutes. This will help make it easier to handle. Place the dough on a sheet of wax paper. Put another sheet on top and start rolling it flat using a rolling pin, until it is just big enough to cover your pie tin. Take out the top sheet and invert quickly over your tin. Peel off the bottom sheet. Don’t worry if it doesn’t look good. You will find it easy to pat the dough in place (cover the holes with excess dough) to make a neat base. Prick the bottom with a fork and refrigerate for about 15 minutes. Cover with a wax paper and spread baking beans (or uncooked rice I have read but haven’t tried). Blind bake in 190 deg C (fan forced). After 15 minutes, very carefully take out the beans and the paper and continue baking for a further 5 minutes. Set aside. Turn down the heat to 175 deg C.
What you need for the filling:
enough pecans to cover your base (about 130 grams, 21 Jan 2016)
1/2 cup butter
1 cup packed brown sugar
1 cup loosely measured white sugar
1 teaspoon salt
What you need to do:
In a saucepan, melt butter with the sugars in low-medium heat. Stir until mixture is smooth. Turn off heat and cool down for a moment to prevent eggs from getting cooked when you add them. Add the eggs, and the salt and mix well.
Lay down your pecans at the bottom of the baked pie crust leaving little space as possible. Very carefully pour the caramel mixture on top of the pecans taking care not to move the pecans too much, but do not worry if they do.
Bake at 175 deg C for about 30 – 35 minutes. This will continue to set as it cools. Wait until it is in room temperature before cutting in wedges. Serve with cream or ice cream.
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