Pecan Pie Recipe
200g/7 oz plain flour, plus extra for dusting
115g/4 oz unsalted butter
2tbsp caster sugar
A little cold water
70g/21⁄2 oz unsalted butter
100g/31⁄2 oz light muscovado sugar
140g/5oz golden syrup
2 large eggs, beaten
1 tsp vanilla extract
115g/4 oz pecan nuts
To make the pastry, place the flour in a bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs.
Stir in the sugar and add enough cold water to mix to a firm dough. Wrap in cling film and chill for 15 minutes, until firm enough to roll out.
Preheat the oven to 200°C/400°F/Gas Mark 6. Roll out the pastry on a lightly floured surface and use to line a 23-cm/9-inch loose-based round tart tin.
Prick the base with a fork. Chill for 15 minutes.
Place the tart tin on a baking tray and line with a sheet of baking paper and baking beans. Bake blind in the preheated oven for 10 minutes.
Remove the baking beans and paper and bake for a further 5 minutes. Reduce the oven temperature to 180°C/350°F/Gas Mark 4.
To make the filling, place the butter, sugar and golden syrup in a saucepan and heat gently until melted.
Remove from the heat and quickly beat in the eggs and vanilla extract.
Roughly chop the nuts and stir into the mixture. Pour into the pastry case and bake for 35–40 minutes, until the filling is just set.
Serve warm or cold.
Recipe extract from Grandma's Best Recipes, £16, from Parragon's Love Food range, parragon.com
TASTY TWEETS: CELEBRITIES THANKSGIVING STYLE
THANKSGIVING PECAN PIE RECIPE
MORE TASTY RECIPES