Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pecan pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. One might ask what this Japanese born Aussie gal is doing, determined to master this great American classic.
Pecan pie is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Pecan pie is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have pecan pie using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pecan pie:
- Take Filling
- Prepare 40 grams Unsalted butter
- Get 1/2 cup Brown sugar
- Take 1/2 cup Golden syrup
- Take 1 tsp Vanilla essence
- Get 2 Eggs
- Prepare Crust
- Make ready 400 grams Sweet shortcrust pastry
- Prepare cup flour
- Get Glaze
- Take 2 tbsp Apricot jam
My homemade pecan pie is classic and simple with an unexpected dash of cinnamon. Pecan pie is the classic sugary dessert without which no Thanksgiving is complete. Pecan pie is a real taste of the deep south of the USA, the tender nuts buried deep in a rich, molasses-sweet syrup. Best served with double cream or ice-cream.
Instructions to make Pecan pie:
- Preheat oven to 200°C (400°F). Use a lightly floured rolling pin to roll out the pastry on a lightly floured work surface to a 28cm diameter circle, taking care not to overwork the dough or it will become too soft. Roll the pastry around the rolling pin and ease into a 24cm fluted loose-base round tart (flan) tin, pressing it into the base and side with your fingertips.
- Roll the pin over the tin to trim the excess pastry. Line the pastry with non-stick baking paper and fill with baking beads or uncooked rice. Bake for 20 minutes, and then remove the paper and weights. Reduce oven temperature to 160°C (320°F).
- Put the butter, sugar, golden syrup, vanilla essence and egg in a bowl and whisk until well combined. Scatter the pecan nuts evenly over the pastry shell and pour in the syrup mixture. Bake for 40 minutes or until the filling is browned and firm to touch. Place on a rack and cool in the tin.
- Put the jam in a small saucepan and heat until warm. Push through a sieve to remove any solids. Brush the sieved jam over the top of the pie to glaze.
This homemade pecan pie recipe is naturally sweetened (no corn syrup!), easy to make, and so comforting and delicious! Alright, so the million dollar Thanksgiving question. Prepare pie crust then blind bake it (so it's not soggy after adding wet filling). This pecan pie recipe impressed me from beginning to end. The crispy topping, the chunky pecans, the gooey center and oh, of course, the flaky crust.
So that’s going to wrap this up for this exceptional food pecan pie recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
