Honeyed Pecan Pie

Brought to you by:

Rowse

8 serving

Prep time: 30 mins

Cook time: 45 mins

Serves: 8

This is a pecan pie recipe with a Hundred Acre Wood twist. You can use a range of ingredients for your filling, including maple syrup, golden syrup, or condensed milk, but this recipe uses honey in both the pie itself and the cream on the side. However you make it, pecan pie is as traditional in the USA as the American flag. It’s enjoyed year-round, but particularly in the autumn during Thanksgiving celebrations. It’s usually served with a spoonful of whipped cream or a scoop of ice cream.

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Ingredients Method

Ingredients

375g chilled readymade sweet shortcrust pastry
1 dusting flour
400g Rowse honey Pure & Natural , plus 2 tbsp for the honey cream
75g butter
½ tsp ground cinnamon , half for the pie, half for the honey cream
1 tsp vanilla extract
3 eggs
150g pecan nuts
300ml double cream

Recipe tips / Prepare ahead

You will need a 23cm flan tin for this recipe.

Method

Step 1

Roll the pastry out thinly on a lightly floured surface. Lift the pastry over a rolling pin, drape in a 23cm/9in flan tin and press the pastry into the fluted sides. Trim off the excess pastry so that it stands a little above the top of the tin. Prick the base of the pastry case with a fork then chill for 30 minutes.

Step 2

Line the pastry case with a large square of greaseproof paper and baking beans. Bake in a preheated oven set to 190° C/375°F/Gas 5 for 10 minutes, remove the paper and beans and cook for five more minutes until the case is just cooked. Reduce the oven temperature to 180°C/350°F/Gas 4.

Step 3

Meanwhile put the honey, butter and cinnamon into a saucepan and heat gently, stirring occasionally until just melted. Take off the heat and leave to cool slightly.

Step 4

Beat the vanilla with the eggs in a small jug then gradually beat into the cooled honey mixture. Pour into the pastry case and arrange the nuts over the top.

Step 5

Carefully transfer to the oven and bake for 25-30 minutes until the filling is set and the nuts slightly darkened. Check after 15 minutes of cooking and cover the top loosely with foil if the top seems to be browning too quickly.

Step 6

Leave to cool in the tin for 30 minutes then remove the tin and transfer to a serving plate. Pour the cream into a bowl, whisk until just holding its shape then drizzle the honey over the top, lightly fold together so that the honey is marbled through the cream then spoon into a bowl and sprinkle with the cinnamon. Serve spoonfuls with slices of pecan pie.