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Sticky Pecan Pie

Sticky Pecan Pie

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Sticky Pecan Pie

Variation

Brazil nuts or walnuts would work well in place of the pecans.

Cheat...

Mix a 350g jar of ready-made toffee sauce with the pecan nuts. Add to the cooked pastry base and bake for 20–30 minutes.

 

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Instructions

  1. 1

    Preheat the oven to 200°C (400°F/Gas 6). Line the tart tin with the pastry, then transfer to the refrigerator to rest for 10 minutes. Prick the base all over with a fork. Line the case with greaseproof paper and the baking beans, and bake in the oven for 15 minutes, or until very pale golden. Remove the beans and paper and put the case back in the oven for 5 minutes to crisp up the base.


  2. 2

    Turn the oven down to 160°C (325°F/Gas 3). Melt the butter and syrup in a pan, then remove from the heat and stir in the brown sugars and nuts and allow to cool. Stir in the beaten eggs. Spoon the mixture into the tart case, spreading it evenly. Bake for 30–40 minutes, or until the pastry case is golden and crispy, but the filling is still slightly soft. Leave to cool completely, double-wrap in cling film, and freeze.


  3. 3

    To serve, defrost in the refrigerator overnight. Serve either at room temperature or warm through in an oven preheated to 160°C (325°F/ Gas 3) for 30 minutes, or until golden and piping hot.


Ingredients

  • 250g sweet shortcrust pastry
  • 125g butter
  • 2 tbsp golden syrup
  • 50g light soft brown sugar
  • 50g dark soft brown sugar
  • 300g pecan nuts, halved
  • 2 eggs, lightly beaten

Serves 6

Total time required Total time:

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  • Organic
  • Microwaveable
  • Frozen
  • Freezable
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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