Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pecan pie. It is one of my favorites. For mine, I’m gonna make it a bit unique. 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. Pecan Pie is always a favorite with my family and this one is dynamite!
Pecan pie is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Pecan pie is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pecan pie using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pecan pie:
- Take Filling
- Take 40 grams Unsalted butter
- Get 1/2 cup Brown sugar
- Take 1/2 cup Golden syrup
- Make ready 1 tsp Vanilla essence
- Take 2 Eggs
- Get Crust
- Make ready 400 grams Sweet shortcrust pastry
- Make ready cup flour
- Prepare Glaze
- Prepare 2 tbsp Apricot jam
The crispy topping, the chunky pecans, the gooey center and oh, of course, the flaky crust. You cannot go wrong with this recipe! This Pecan Pie recipe is a Fall classic, and a must for any Thanksgiving dessert table. So simple to make with just a handful of ingredients, this favorite recipe is made inside my homemade pie crust.
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 is our family's classic pecan pie recipe, inspired by my grandmother. Update: If you are interested in a pecan pie recipe that is naturally sweetened with maple syrup (no corn syrup), here is. Learn how to make classic pecan pie with buttery & flaky crust, filled with rich and nutty southern pecan pie filling. Whether it's a traditional Southern recipe or a twist with chocolate or bourbon, pecan pie is that sticky-sweet dessert everyone loves to. One might ask what this Japanese born Aussie gal is doing, determined to master this great American classic.
So that is going to wrap it up for this exceptional food pecan pie recipe. Thank you very 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 save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
