Wednesday, March 3, 2010

Pecan Pie

North Americans seem to have such sweet tooths. New York Cheesecake. Peach Pie. Mississippi Mudcake. Brownies. And that's only the stuff that's now common everywhere else! Less common in Australia is the truly so-sweet-you-could-cry foods like Pecan Pie, essentially a pie filled with pecans and caramel. The caramel was so intense in this dish based off an American recipe, the first time i made it, that the pecans were almost like an afterthought. This time upped the quantity of pecans to help balance sweet with nutty.


  • 1 sweetened pie shell
  • 2/3 cup dark corn syrup
  • 1 1/2 cups halved pecans
  • 30gm butter, melted
  • 3 eggs
  • 120gm brown sugar
  • 1 tsp vanilla essence


Preheat fan forced oven to 160 degrees.
Blind bake sweetened pie shell for 10 minutes or per packet's instructions.
Remove from oven and let cool for 20 minutes.
Reduce oven temperature to 140 degrees.
Crush half of the pecans and scatter onto the pie shell.
In a mixing bowl, combine butter, eggs, sugar, vanilla and corn syrup. 
Pour over the pecans into the pie shell.
Scatter over remaining halved pecans and press slightly into the syrup.
Transfer to the oven and bake for 45 - 55 minutes or until the centre no longer jiggles when the pie is moved.
Serve at room temperature with fresh cream or ice cream

1 comment:

  1. Looks like you spent more on dessert than your main haha!



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