Classic Pecan Pie

Pecan Pie must be one of the nicest American imports!  A sweet, nutty pie with a hint of muscovado and golden syrup.  In the States it is made with corn syrup, but in the UK golden syrup makes a delicious substitute.   I made this one for my young Kenyan cousins, who were all but licking the plates – either they liked it very much, or we should have given them spoons and forks!   A lot of the recipes call for the tart base to be baked first.  I didn’t have time to do that, so just put the tart into the oven on a pre-heated baking sheet.  This avoids a soggy bottom, and the pastry is then not over-cooked.

Classic Pecan Pie

Pecan Pie

Pastry made with 8oz/220g flour, 4oz/110g butter, 1 egg, small amount of water

4oz/110g pale muscovado sugar
6floz/175g maple syrup
6floz/175g golden syrup
3oz/75g butter
3 eggs, beaten
1tbsp whisky or bourbon
5oz/150g pecans

Make the pastry in a food processor or by hand (mix the flour with a pinch of salt, add the butter in small pieces, rubbing it in until it looks like breadcrumbs, then add the egg and water to mix).   Chill the pastry for 15 minutes, then roll it out and fill a 9”/23cm loose base flan tin, prick the base with a fork and put the tin in the fridge while you assemble the other ingredients (it is best if you leave it in the fridge for at least 20 minutes, but sometimes life’s too short!).

Preheat the oven to 180 deg C, and put a baking sheet in to heat.

In a medium size pan, put the sugar, syrups and butter and stir over a gentle heat until everything melts.   Whisk the eggs in a bowl, then gradually add some of the sugar/syrup mixture, whisking as you go.   Continue adding the sugar/syrup mix, then finally add the whisky/bourbon. 

Tip most of the nuts into the pastry case, keeping a good handful of the more perfect ones.  Put the case onto the pre-heated baking sheet and pour the mixture in before arranging the last pecans on the top. 

Bake for approximately 25-30 minutes until the mixture is still a bit wobbly in the middle, but has browned nicely.    It will puff up when it is cooking, and sink down later.  Serve warm or cold with vanilla ice cream and heaps of whipped cream.