Pecan Pie
By not-recognized
Published on 04 May 2022
Can you make this? Yes you pecan. This pecan pie recipe is further proof that pecans and toffee belong together. This classic, comforting American pie recipe uses caramel sauce to create a moreish pecan filling. Traditionally served on Thanksgiving, we think it’s perfect at any time of the year. Serve with a dollop of whipped cream or a scoop of ice cream. Looking for more baking recipes? Look no further.Time and servings
1 hr 40 minsTotal time
8Servings
35 minsPrep time
1 hr 5 minsCooking time
Ingredients
- 3 large eggs, beaten
- 150 g of soft dark brown sugar
- 170 g of joe & seph's madagascan vanilla caramel sauce
- 1 tsp of vanilla extract
- 150 g of pecan nuts
- 375 g of ready rolled shortcrust pastry
- 2 tbsp of golden syrup
- 100 g of butter
Method
Step 1
Preheat the oven to 200°C/100°C fan/Gas 6. Use the pastry to line a tart tin 23cm in diameter, allowing the excess pastry to hang over the sides. Prick the base with a fork and chill for 10 mins.Step 2
Bake blind with a layer of baking paper and baking beans or uncooked rice on top of the pastry for 10 mins, then remove the baking paper, beans or rice and bake for a further 10 mins. When cool, take a sharp knife and cut away the excess pastry overhanging the tin, to leave a neat edge.Step 3
Reduce the oven temperature to 170°C/145°C fan/Gas 3. In a large bowl, whisk together the eggs, sugar, golden syrup, caramel sauce butter and vanilla extract. Pour into the pastry case and sprinkle over the pecans. Bake for 50 mins or until the filling is just set. Leave to cool in the tin for 20 mins before serving.