Tallulah’s Kitchen… Pecan Pie
Hello and Welcome to July’s edition of The Listing. This month I would like to share with you a recipe for Pecan Pie. Whilst no one has really travelled far in the last few months, I think we should still be able to have a slice of pie and celebrate Independence Day with our friends and family across “The pond.”
Pecan Pie
200g Butter
175g Plain flour
Pinch of salt
3 eggs
1 tsp Milk
175g Demerara sugar
150ml Maple syrup
1/2 tsp Vanilla Flavouring
175g Pecan nut halves
Let’s begin by making the pastry. Rub 150g of butter into the flour until you have the consistency of fine bread crumbs. Then add just enough cold water to bind the mixture together, taking care not to add too much water or to over mix the pastry as this will affect the texture of the finished product. Now wrap up the pastry and leave to chill and rest in the fridge for at least an hour.
When you are ready, roll out the pastry and line a 23cm-round loose bottomed flan tin. Pop this back into the fridge to chill. While this is happening, beat together the eggs and the milk, set this to the side. Next, pour the sugar and the maple syrup into a heavy- bottomed sauce pan, heat and stir gently while the sugar dissolves then boil for three minutes. Slowly add the egg and milk mixture to the hot syrup mixture, taking care to stir continually to avoid a “lumpy” texture. Then stir in the remaining 50g of butter and the vanilla flavouring.
Next, arrange half of the Pecans nuts to cover the base of the pastry, spoon the syrup mix over the base of nuts and then arrange the remaining Pecans on top. Now pop the pie into the centre of the oven at 220°C for 10 minutes, then drop the temperature to 160°C for approximately 45 minutes or until the mixture is set, and golden brown on top.
All that remains now is for you to allow it to cool slightly before cutting into slices and enjoying with a dollop of cream, ice-cream or custard…what ever is your “thing!”
Until next time my fellow foodies…
Tallulah Le Fey
