Pecan pie is popular throughout the United States for its tasty filling, buttery pastry and pecan-crunch. While it traditionally appears on holiday tables in the U.S., people in the UK are now enjoying this tasty and rustic pie, drawn by its flavor.
If you are throwing a dinner, serving Sunday lunch or even just want to try baking a different dish, everyone will be impressed by this pecan pie recipe. The recipe is simple, all the ingredients are easy to find in UK stores and it gives a delicious taste that seems special.
The Reason Why This Recipe is Great
Combining golden syrup (UK’s version of corn syrup), brown sugar, vanilla and salt brings out the sweetness while also enhancing the flavor. Pastry that is both buttery and crispy balances out the gooey taste of the pecans. There are tips in there for cooking, serving and preparing meals for people with certain diets.
Serves 8 and here is a list of the ingredients.
Ingredients for making Shortcrust Pastry:
- 200g is the required amount of plain flour.
- 5cal cold unsalted butter, cubed
- 1 tbsp of caster sugar
- 1 or 2 tablespoons of cold water
- ½ teaspoon worth of salt
- You could also buy a 23cm ready-made shortcrust pastry case.
Here is how to make the Filling:
- 3 large-sized eggs
- Use 150g of light brown sugar in the recipe.
- Use 150g golden syrup (or use maple syrup instead)
- 50g butter, melted and allowed to cool down
- One and a half teaspoons of vanilla extract
- Sprinkle on a few particles of fine sea salt
- 200g pecan halves (in addition, you will need a few extra pecans for decoration)
Equipment Needed
- Tart or pie tin with a diameter of 23cm (9-inch)
- Food processor (can be used, for pastry)
- Mixing bowls
- If you have a whisk, use that. Otherwise, an electric mixer works well also.
- You should use baking paper and baking beans (for blind baking).
- Wire rack
Step-by-Step Instructions
The first step is to make the Pastry.
Add flour, sugar and salt to a bowl or place them in a food processor. Place butter in and either rub into the mixture by hand or pulse everything in the processor until the mixture looks crumbly.
Do this slowly by adding a tablespoon of cold water with each mix.
Place the filo on cling film and chill it for 30 minutes.
In the second step, blind bake the pastry case.
Grease your baking tin and then lay the cold dough over it on a floured surface. Line the tin and push holes into the bottom of the base with a fork.
Allow the ice cream to set for another 15 minutes and then turn your oven on to 190°C (170°C fan) / 375°F / Gas Mark 5.
First, lay baking paper on top of the pastry, add baking beans and bake it without the beans for 15 minutes.
Tremove the beans from the dish and bake for another 5 minutes so that they turn pale golden. Allow the dishes to sit aside for cooling.
🥧 Heat the base on its own to avoid the texture of the tart filling absorbing moisture and making it soggy.
The third step is to prepare the filling.
Place the eggs, brown sugar, golden syrup, melted butter, vanilla and salt in a bowl and whisk everything together until it is smooth.
Mix the pecan halves into the other ingredients.
Pour the filling into the pre-cooked pie crust and top it with a few pecans.
In Step 4, the dough is baked.
Lower the temperature in the oven to 180°C (with fan) or 350°F.
Cook the pie in the oven for 35 to 40 minutes until the middle is set, but it still moves just slightly. The color of the top should be golden brown.
Allow the bread to cool on the rack for a good 2 hours before you attempt to slice it.
How a Home Baker Experiences Economics
It was in Texas that I first enjoyed the taste of pecan pie. I found it hard to believe how delicious such a simple dessert could be. Back in Leeds, I substituted corn syrup with golden syrup and it came out great. So, this cake is now the dish I bring to my family’s gatherings.
— Clare H. is a home baker and mum of three children
Serving Suggestions
- You can also serve this dish with a spoonful of whipped cream or clotted cream if you wish.
- For those who fancy something extra, add vanilla ice cream to your sundae.
- Top it with a little warm chocolate or bourbon sauce for an adults-only punch.
Nutritional Content (Approximately what you get in every slice of this dish)
| Nutrient | Amount |
|---|---|
| The food contains about | 520 kcal |
| Protein | 6g |
| Fat | 32g |
| Saturated fat | 10g |
| Carbohydrates | 50g |
| Sugar | 33g |
| Fibre | 2g |
| Salt | 0.5g |
Keep in mind that the values may change if you use another type of nut.
How to Get on the Road to Success
- Try not to bake your pie too long: a small wobble in the pie will indicate that it is done. The bars become firm once they have cooled off.
- After you are done, let everything rest and cool off.
- Toast the pecans in the oven: Doing this adds to their unique flavor—put them in at 180°C for 5 to 7 minutes.
- You can also prepare some foods early and store them.
- Pecan pie can easily be prepared ahead of time. Place the mixture in the fridge for up to 3 days or store it at room temperature for up to 48 hours.
- You can freeze this for up to 1 month by tightly wrapping it in aluminum foil. Thaw the meat in the fridge the night before and cook it at a low heat before enjoying.
Variations
- To give Chocolate Pecan Pie a fudgy flavor, add 100g of dark chocolate chips.
- Complement the pie’s ingredients by using maple syrup on the maple-pecan pie.
- Bourbon Pecan Pie: To make the filling taste more sophisticated, include 1 tbsp of bourbon.
An Overview of Pecan Pie
States such as Texas and Louisiana which are native to pecan trees, are where pecan pie began in the American South. While people loved it in the early 1900s, this sweet treat is now cherished around the world for its contrast between crunchy nuts and a sweet filling.
Pecan pie is often served in the UK during autumn and winter, mainly by those hoping to include some American touches on their holiday menu.
Discover Related Articles and Resources
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| Read Related Article | Discover more about this topic and enhance your knowledge with our related article. | Read More | allrecipes |
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Frequently Asked Questions
Q: Is it okay to use ready-to-buy pastry?
Indeed, a quality shortcrust pastry case will be easy and still give good outcomes.
A: You can use any type of syrup such as maple syrup, as an alternative for golden syrup.
Light corn, maple syrup and golden syrup are acceptable, yet golden syrup tastes the most like pecan pie if corn syrup cannot be found in the UK.
A: Which nuts are appropriate to use?
Walnuts or hazelnuts may be used, but they won’t make it a pecan pie. Their flavour is hard to copy, as it’s both buttery and sweet.
Q.I can’t find corn syrup in my local store here in Lahore. What can I use instead?
A.It is the most frequently asked one since corn syrup does not feature on our kitchen tables! One of the great alternatives is golden syrup that you may commonly encounter under such brands as Shezan. It gives a comparable texture and sweetness. Failing which, you can substitute either half honey half brown rice syrup or just calorie-free honey, which will lend the pie a slightly different but still yummy taste.
Q.My pie filling is runny and never seems to set properly. What am I doing wrong?
A.Runny filling is practically never good evidence that you under-baked the pie a little. It should be done by baking and you should remove it when the edges start to settle and the centre has just a little jiggle as jelly (Jello) when you shake the pan. It is alright, it is still going to set up beautifully when cooled on a wire rack.
Q.Pecans can be very expensive. Can I use other nuts like walnuts or almonds?
A.Absolutely! You won’t actually have a true “pecan pie” but you can nonetheless create a very tasty nut pie with other choices. Walnuts (akhrot) make the ideal substitute, they match the richness and have the same texture. Or you could simply try walnut and almond (badam) mix together with a wonderful flavor, much economic combination.
Q.How do I stop my pie crust from getting soggy on the bottom?
A.Having a soggy bottom in a pie is every pie bakers nightmare! To avoid this, the pre-baking with blind baking is best in terms that it is better to cook the crust first. This implies that you first have to bake the empty pie shell with an indication of approximately 10-15 minutes before you add sweet filling. This forms a closed clean shell that makes the crust not to become mushy.
Q.Should I use a homemade pie crust or is a store-bought one okay?
A.Simply be real: either one will do! A homemade butter crust will always be special, however, a quality store bought frozen pie crust can save a lot of time. The rich, gooey pecan filling will be the star of this dessert so go ahead and take some of the edge off by using a ready made crust so you do not have to work as hard.
Pecan pie is easy to create and loved by most people. Given its light and buttery crust, tasty filling and unique shape, you can enjoy it on holidays or bake it on the weekends. You can easily enjoy American South-style dishes with this recipe.