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Pecan Pie

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For Americans this Monday is the start of a short week, for the rest of us, its just another week. What I would give for a short week I cannot say. Somehow long weekends aren’t something the English government give out easily. To make it a little more bearable I made this Pecan Pie, something I’ve thought about making for a long time.

Pecan Pie is a cornerstone of Thanksgiving and the season of fall. It’s maple colors compliment the hues of  fallen leaves and gray skies overhead and its warm flavor helps alleviate the fact we now have to go outside with several layers on.

I’ve only had it once and that was on Thanksgiving day in 2007 when I was with Bobbie. Pecan’s are one of those nuts that are tough to buy because of the cost, but this is one of those dishes that must absolutely be tried at least once in life.

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Preferably with friends, laughter and appreciation for being alive. Though I know plenty of people who don’t celebrate the holiday this week who would enjoy this just the same like it’s any other Thursday. The trick to this recipe from the New York Times is that the pastry requires two days of preparation. Once you have it though, it’s a quick task to bake this and put it on the dessert table.

Pecan Pie’s history is linked to Georgia, a state I remember fondly thanks to a short visit in Savannah. A city that takes you back in time and charms you at the same time. If you ever find yourself in Georgia, make sure to detour to Savannah, its such a beautiful piece of American soul.

Pecan Pie
Adapted from the New York Times
Serves 10

Ingredients:
Pastry
220 grams butter, room temperature
1/2 teaspoon salt
2 tablespoons sugar
3 cups plain flour, sifted
Filling
2 cups pecans
60 grams butter, room temperature
1/2 cup clover honey
1/4 cup golden syrup
1 teaspoon vanilla extract
1 tablespoon dark rum
1/4 teaspoon ground nutmeg
Pinch of salt
4 large eggs

Directions:
Place the butter, salt and sugar in a bowl and mix on low speed until combined and fluffy, approximately 1 minute. Add in the flour and combine on low speed until the mixture comes together, add 6 tablespoons water and mix until a dough is formed, adding more water if necessary.

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Flatten into a round disc and cover with plastic wrap. Refrigerate for several hours or preferably overnight.

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Separate the dough into two and roll out one half (you can freeze the other half), carefully pressing into the sides of your lightly greased pie dish. Pierce the pastry in several places with a fork and return the pastry to the refrigerator, uncovered overnight.

Preheat the oven to 160°C/325F and blind bake the pie for 15 minutes or until the edges are slightly golden. Remove carefully and remove the baking beans and greaseproof paper, returning to bake for a further 20 minutes.

Remove and allow to cool completely. Once cooled, lay your pecans inside (in a pattern or not, however you wish) and set aside. Increase the oven temperature to 175°C/350F.

To make the filling, place the butter in a bowl and mix on low speed for 1 minute until creamy and smooth.

Add the honey and golden syrup and mix on low speed until combined and smooth. Add the extract, rum, nutmeg and salt and mix once more until combined.

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Add in one egg and mix until combined, repeat with the remaining eggs until the mixture is combined and smooth.

Carefully pour over the pecans and bake on a baking sheet for 45 minutes or until the mixture is almost set in the middle and the pecans brown.

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Remove and allow to cool completely.

Slice and serve with whipped cream or ice cream.

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Pecan Pie

Serving Size: 10

Ingredients

    Pastry
  • 220 grams butter, room temperature
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 3 cups plain flour, sifted
    Filling
  • 2 cups pecans
  • 60 grams butter, room temperature
  • 1/2 cup clover honey
  • 1/4 cup golden syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 4 large eggs

Instructions

  • Place the butter, salt and sugar in a bowl and mix on low speed until combined and fluffy, approximately 1 minute. Add in the flour and combine on low speed until the mixture comes together, add 6 tablespoons water and mix until a dough is formed, adding more water if necessary.
  • Flatten into a round disc and cover with plastic wrap. Refrigerate for several hours or preferably overnight.
  • Separate the dough into two and roll out one half (you can freeze the other half), carefully pressing into the sides of your lightly greased pie dish. Pierce the pastry in several places with a fork and return the pastry to the refrigerator, uncovered overnight.
  • Preheat the oven to 160°C/325F and blind bake the pie for 15 minutes or until the edges are slightly golden. Remove carefully and remove the baking beans and greaseproof paper, returning to bake for a further 20 minutes.
  • Remove and allow to cool completely. Once cooled, lay your pecans inside (in a pattern or not, however you wish) and set aside. Increase the oven temperature to 175°C/350F.
  • To make the filling, place the butter in a bowl and mix on low speed for 1 minute until creamy and smooth.
  • Add the honey and golden syrup and mix on low speed until combined and smooth. Add the extract, rum, nutmeg and salt and mix once more until combined.
  • Add in one egg and mix until combined, repeat with the remaining eggs until the mixture is combined and smooth.
  • Carefully pour over the pecans and bake on a baking sheet for 45 minutes or until the mixture is almost set in the middle and the pecans brown.
  • Remove and allow to cool completely.
  • Slice and serve with whipped cream or ice cream.
  • Notes

    Adapted from The New York Times

    http://roamingtaste.com/pecan-pie/

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