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Pecan Pie
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An English take on an American dessert…
Serves 12 Preparation time 15 mins Cooking time 40 mins Cost per portion £0.42
Method:
1. Pre heat the oven to 180˚C
2. Put the sugar, brandy, butter and syrup into a saucepan and bring it to the boil while stirring, then take it off the heat and let it cool down.
4. While the butter mixture is cooling, crush the pecans roughly – put them in a polythene bag and bash them with a rolling pin.
5. Add the beaten eggs and cream to the cooled butter mixture and stir them in; finally add the crushed pecans and mix well.
6. Pour the pecan mixture into the pre cooked pastry shell,(if you want to add a few whole pecans on top of the pie, coat them with a bit of the egg, cream and sugar mixture and put them on top of the pie half way through the baking time, otherwise they tend to get a bit overdone on top).
7. Bake for 25 minutes – until the pie is set (i.e. it doesn’t ‘wobble’ when you touch it).
Ingredients:
60 ml double cream
100g caster sugar
2 teaspoons brandy or rum
40g unsalted butter
100 ml golden syrup (5 tablespoons)
2 eggs – beaten
200g pecans – coarsely crushed
A 9 inch diameter pre-cooked short crust pastry shell
Additional Information:
If you like the flavour of toasted pecans, put the pecan pieces in an oven at 160˚C until they are fragrant, or toast them in a pan over a medium heat – be careful to not burn them – nuts burn easily.
If you are using frozen short crust pastry, 250g is enough for a 9 inch diameter tart.
For a smaller (6 portion) pie – use a 6 inch diameter sized pastry shell; halve the ingredients and use 125g of frozen short crust pastry.
Most of the American recipes for pecan pie use corn syrup or molasses instead of golden syrup – I personally love golden syrup and think it goes well with this American pie.
Nutrition Information
| Nutrition | per 100g | per portion | women | men | child |
|---|---|---|---|---|---|
| Energy | 458 kcal | 374 kcal | 19% | 15% | 21% |
| Protein | 5.5 g | 4.5 g | 10% | 8% | 19% |
| Carbohydrate* | 36 g | 29 g | 13% | 10% | 13% |
| Total Sugars* | 24 g | 19 g | 22% | 16% | 23% |
| Fat | 32 g | 26 g | 38% | 28% | 38% |
| Polyunsaturates* | 6.7 g | 5.5 g | |||
| Mono Unsaturates* | 15 g | 12 g | |||
| Saturated Fat* | 8.2 g | 6.7 g | 34% | 22% | 34% |
| Fibre* | 1.6 g | 1.3 g | 6% | 6% | 9% |
| Salt | 0.4 g | 0.3 g | 5% | 5% | 8% |
* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.
Allergens: Wheat, Egg, Nuts, Milk
Cost per recipe: £ 5.02
Cost per portion: £0.42
I made this for a special family lunch and it went down very well. Everyone really enjoyed it. It is lighter than the traditional American Pecan pie and absolutely delicious. Also quick and easy to make.
Thanks for the feedback – glad you found it easy to make and that it turned out well! My two eldest children and I are very fond of this pecan pie!