Thanksgiving Recipe: How to make pecan pie

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Cut a slab of this rich traditional American tart and enjoy....

pecan pie

© Grandma's Best Recipes

If you are celebrating Thanksgiving this month (or if you just fancy having a go at some of the food) make sure you try making this traditional pecan pie.

Pecan Pie Recipe



Serves 8

Ingredients

Pastry:
200g/7 oz plain flour, 
plus extra for dusting
115g/4 oz unsalted butter
2tbsp caster sugar
A little cold water

Filling:
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

Method

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

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