Pecan pie
Item 1 of 1
This stunning pecan pie recipe by Andy McLeish will give you all the sweetness you need this Thanksgiving. This classic American recipe is not for dieters, so why not throw caution to the wind by serving with a healthy dollop of clotted or Chantilly cream.
First published in 2016
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Ingredients
Metric
Imperial
Pecan pie filling
- 5 large eggs, approximately, or 300g in weight
- 90g of sugar
- 287g of maple syrup
- 287g of golden syrup
- 15g of cornflour
- 112g of butter, melted
- 200g of pecan nuts, 100g of intact pecan halves, 100g of chopped pecans
SAVE RECIPE
Method
1
To begin, make the pastry. Combine the butter and flour in a bowl until a breadcrumb consistency is achieved. Add the sugar, egg and milk and mix until you have a smooth dough (do not over-mix or the pastry will be tough). Roll into a ball, wrap in cling film and keep in the fridge overnight (or as long as you can – the longer it rests the better)
2
Preheat the oven to 180°C/gas mark 4
3
Remove the pastry from the fridge and roll out into a 2–3mm sheet. Line the tart tin with the pastry, ensuring that you gently push it right into every edge of the tin and allowing any excess to hang over the sides
4
Place a large sheet of cling film over the pastry and fill with baking beads. Fold the overhanging cling film over the beads to encase them, then bake in the oven for 30 minutes, until golden brown all over
5
Meanwhile, make the filling. Mix together the eggs, sugar and syrups in a large bowl until well-combined. Sprinkle in the cornflour and mix well until there are no lumps and the mixture is smooth
- 287g of golden syrup
- 90g of sugar
- 287g of maple syrup
- 15g of cornflour
- 5 large eggs, approximately, or 300g in weight
6
Add the melted butter to the mixture and mix again until smooth
- 112g of butter, melted
7
When the pastry case is ready, remove from the oven and remove the cling film and baking beads. Carefully trim the overhanging pastry from the top of the pastry case using a sharp knife and reduce the heat of the oven to 150°C/gas mark 2
8
Sprinkle the 100g of chopped pecans into the base of the tart, then pour the syrup mixture over the top until it is level with the top of the pastry. Arrange the pecan halves on top of the tart and bake for 40–50 minutes, until the tart is set and golden
- 200g of pecan nuts, 100g of pecan halves, 100g of chopped pecans
9
Remove from the oven, leave to cool and serve with a generous dollop of Chantilly or clotted cream
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