Pecan Pie
By Chef Silvia Leo
For 2 People
25 Mins
Gluten, Dairy, Egg, Tree Nuts
Utensils & Essentials
Bowl, pastry cutter or fork, cling film, rolling pin, spatula or wooden spoon, pie dish.
Ingredients:
- 150g plain flour
- 3 eggs
- 120ml golden syrup
- 100g light brown sugar
- 100g caster sugar
- 100g unsalted butter
- 60ml ice-cold water (not provided)
- 1 tsp pure vanilla extract
- 1/4 tsp salt (not provided)
- 1/2 tsp cinnamon
- 150g chopped pecans
- 100g whole pecans
Preparation
Remove the pre-prepared dough balls from the fridge 3 hours before cooking, allowing them to warm to room temperature.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
How to make
PECAN PIE
Preparing the dough
1. Sift the flour and salt into a bowl with one teaspoon of caster sugar. Mix well, then cube the cold butter and add it to the bowl, mixing in using a pastry cutter, a fork or your hands. If using your hands instead, make sure they aren’t too warm, or you might melt the butter. The result should be a chunky crumb, with pea-sized pieces.
2. Add the ice-cold water, one tablespoon at a time. After each tablespoon of water, stir using a spatula to fully incorporate. You may need less than 60ml of water – stop adding more when you see that the dough is starting to come together, but is not too sticky.
3. Turn the dough out onto a floured surface and shape into a ball, then flatten it. Wrap it in cling film and leave to rest in the refrigerator for at least two hours (or up to 5 days).
4. Once chilled, transfer the dough to a surface to roll out. Lightly flour everything, including the rolling pin, to prevent sticking.
5. Roll it into a circle slightly wider than your pie dish then transfer it into an ungreased your pie dish. To make it easier, half roll the pastry on your rolling pin, then unfold onto the dish.
6. Make sure the pastry is snug against the side all the way around, then fold any overhanging dough back over the edge into a thick rim around the pie. Crimp the edges with the fork, or flute the edges using your fingers for an attractive crust.
7. Cover with cling film and leave to chill in the refrigerator while you make the filling.
2. Add the ice-cold water, one tablespoon at a time. After each tablespoon of water, stir using a spatula to fully incorporate. You may need less than 60ml of water – stop adding more when you see that the dough is starting to come together, but is not too sticky.
3. Turn the dough out onto a floured surface and shape into a ball, then flatten it. Wrap it in cling film and leave to rest in the refrigerator for at least two hours (or up to 5 days).
4. Once chilled, transfer the dough to a surface to roll out. Lightly flour everything, including the rolling pin, to prevent sticking.
5. Roll it into a circle slightly wider than your pie dish then transfer it into an ungreased your pie dish. To make it easier, half roll the pastry on your rolling pin, then unfold onto the dish.
6. Make sure the pastry is snug against the side all the way around, then fold any overhanging dough back over the edge into a thick rim around the pie. Crimp the edges with the fork, or flute the edges using your fingers for an attractive crust.
7. Cover with cling film and leave to chill in the refrigerator while you make the filling.
Making the filling & baking
1. Pre-heat the oven to 175°C fan. In a bowl, whisk the eggs and add all of the filling ingredients except for the pecans. Make sure everything is well combined.
2. Once mixed, remove the pie dish from the fridge, and remove the cling film. Spread the chopped pecans evenly on the pie crust, then cover with the filling you've just made. Level if necessary, then scatter the whole pecans on top. If you want, you could design a pecan pattern.
3. Bake for around 45 minutes, keeping an eye out to ensure it doesn't burn. If your edges are browning too much, you can cover them with some foil and continue baking.
4. Remove from the oven and leave cool completely. The filling will set as it cools down.
5. Serve the pie with vanilla ice cream, custard, or with whipped cream, and enjoy!
2. Once mixed, remove the pie dish from the fridge, and remove the cling film. Spread the chopped pecans evenly on the pie crust, then cover with the filling you've just made. Level if necessary, then scatter the whole pecans on top. If you want, you could design a pecan pattern.
3. Bake for around 45 minutes, keeping an eye out to ensure it doesn't burn. If your edges are browning too much, you can cover them with some foil and continue baking.
4. Remove from the oven and leave cool completely. The filling will set as it cools down.
5. Serve the pie with vanilla ice cream, custard, or with whipped cream, and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.