Pecan Pie

My favourite time of year is fast appraoching. There is something about Autumn and the food that is all around us that truly awakens the senses and just makes you feel warm and cosy inside.

So what better way to welcome Autumn than with a warm helping from this very large pecan pie.

Pecan pie can be made in various sizes, whether thats a large and just he;lp yourself to a slice or go for mini pecan pies and have one to yourslef. Do it!!!

This recipe is very simple to follow and in no time at all the pie will be ready. Due to out time constraints (this was for a pudding Sunday evening) we used ready to roll pastry but of course you can be a whizz in the kitchen and make your own pastry. See our recipe for guidance.

If you have a go at making then share your thoughts below in the comments.

Enjoy!.

Pecan Pie

Prep time: 30 Minutes                    Cook time: 30 Minutes               Makes: 7 Slices

Ingredients

260g of Pecan halves

225g of Light brown sugar

110g of Butter

110g of Golden syrup

3 Eggs

1 Pkt of Ready to roll shortcrust pastry

1 tsp of Vanilla extract

Equipment

A mixing bowl

A saucepan

Wooden spoon

Flan tin

Jug

Rolling pin

Fork

Method

1. Preheat the oven to 160C.

2. Grease the flan tin with butter to ensure the pastry does not stick to the tin.

3. In the saucepan put the sugar, butter, golden syrup and vanilla extract and stir occasionally with the wooden spoon over a medium heat and allow the ingredients to melt and combine together.

4. When the ingredients are combined, remove the saucepan from the heat and leave to cool for 10 minutes.

5. While the syrup mixture is cooling begin to prepare the pastry base. Cover the rolling pin in some flour and on a work surface begin to roll out the pastry to a circular shape and a 1 cm thickness.

6. Lay the pastry over the flan tin and begin to press the pastry into the tin to cover all the areas to go over the top of the flan tin. Trim away the excess pastry.

7. Begin to lay the pecan halves into the base of the flan tin to make a circular pattern and fill in any gaps with the rest of the pecan halves.

8. When the syrup has cooled, pour over the pecan halves to the top of flan tin.

9. Place in the oven to bake for 30 minutes.

10. When baked leave the pie to cool into the flan tin for 10 minutes. Cut the pie into slices and serve with whipped cream.

11. Enjoy!.