As I might have
mentioned the Very Tolerant Boyfriend and I had an American themed dinner party
a few weeks ago. Things have been a bit
hectic since then, so I’ve only just got round to writing up the dessert.
Pastry
ingredients:
- 220g unsalted butter
- 550g plain flour
- 160g caster sugar
- 1 large egg
- Tablespoons of iced water as required
Pie
Filling Ingredients:
- 110g unsalted butter
- 226g light brown sugar
- 110g golden syrup
- 3 large eggs
- 260g pecans chopped (save some as halves to decorate the top)
25cm loose bottomed tin.
Blitz together the pastry, adding the water at the end as
required. I used a food processor rather
than rubbing it in by hand. Wrap the
pastry in clingfim and leave in the fridge for half an hour.
Roll out the pastry and line the tin. I left the edges hanging over after a disastrous
experience with shrinking pastry on the first attempt. Prick the bottom of the pastry with a fork
and return to the fridge for another half an hour. Line the bottom of the tin with baking paper
and place baking beans on top of this, then bake blind at 150C for ten minutes,
before removing the paper and beans and baking for another ten minutes.
Remove the tin from the oven and leave to cool.
Make the filling by melting together the syrup, butter and
sugar, once melted together set aside to cool slightly. Roughly chop the pecans
and scatter in the bottom of the pastry case.
In a separate bowl whisk together the eggs, just enough to break them
up. Add the slightly cooled sugar,
butter and syrup mix to the eggs, be sure to stir continuously while you are
doing this.
Pour the resultant mixture over the chopped pecans. Take the saved half pecans and use them to
decorate round the edge of the top of the pie.
Return to the oven and bake for 30 mins at 150C, reduce the temp to 140C
and continue to bake for another 20 mins.
The pie should be slightly wobbly in the middle when you remove it from
the oven.
Leave to cool. For
added decadence I served this with a small scoop of pecan and bourbon ice-cream
from my last post. It went down pretty
well at the dinner party, but there was loads left over. I could have used 2/3s
of the recipe and a much smaller tin.
