Pecan Pie
From
Ben Collver@1:124/5016 to
All on Sun Dec 31 13:02:13 2023
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pecan Pie
Categories: British, Pie
Yield: 1 Pie
MMMMM-----------------------FOR THE CRUST----------------------------
225 g Sweet pastry; (8 oz)
MMMMM----------------------FOR THE FILLING---------------------------
4 Eggs
175 g Caster sugar; (6 oz)
300 ml Golden syrup; (10 fl oz)
1 pn Salt
2 dr Vanilla essence; up to 3 dr
225 g Pecans; (8 oz)
Pre-heat the oven to 180 C / 350 F / gas 4 and grease a 20 cm / 8"
flan tin or flan ring on a baking sheet.
Roll out the pastry and use to line the flan tin or ring. Line the
pastry with grease-proof paper, fill with baking beans and bake blind
in the pre-heated oven for 15-20 minutes. Remove the beans and paper
and leave to cool. Increase the oven temperature to 200 C / 400 F /
gas 6.
To make the filling, beat the eggs lightly in a bowl, then add the
sugar, syrup, salt and vanilla essence. Stir in the pecans. Pour the
mixture into the cooked flan case and bake in the pre-heated oven for
10 minutes. Reduce the oven temperature to 180 C / 350 F / gas 4
again and bake for a further 35 minutes until set. You may need to
cover the tart with foil to prevent any burning. Allow the pie to
cool, then serve with clotted cream.
Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994
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