I love sweet, nutty buttery pecan pie so much. This recipe is made even more scrumptious with the addition of warming rum. This dish is not exactly low in calories,..but I did find out that pecans are one of the healthiest nuts around….so you definitely need some pecan pie in your life.
Here’s how:
Pastry
- – 4 oz plain flour
– 2 and 1/2 oz butter cubed
– 2 and 1/2 oz caster sugar
– ½ an egg beaten
– Some grated lemon zest
Pecan Filling
– 3 eggs
– 4oz of castor sugar
– 4 tablespoons of golden syrup
– 2 tablespoons of rum
– 2oz of butter melted
– A pinch of salt
– 2 drops of vanilla essence
– 6oz of pecans
To make the pastry, sieve the flour into a bowl. Rub the butter into the flour until it becomes like breadcrumbs. Add the sugar and lemon zest. Finally add the egg, just enough for the dough to come together. Form the pastry into ball, wrap in clingfilm and leave to rest in the fridge for 30mins.
Break the three eggs into a bowl, then stir in the sugar with a wooden spoon. Add the golden syrup, rum, melted butter, salt, vanilla and pecans.
Meanwhile, preheat the oven to 200 degrees Celsius. Grease an 8 inch pie dish with butter. Take your pastry out of the fridge and roll out on a floured surface. Place the pastry into the pre-prepared pie dish. Prick the pastry shell with a fork. Add the pecan filling. Bake in the oven for ten minutes at 200 degrees Celsius. Reduce the heat to 180 degrees Celsius and cook for a further 30 – 40 minutes. If it starts to burn, place some tinfoil over the top. Once cooked, remove the pie from the oven and allow to cool before serving with ice-cream or crème fraiche.
What worked:
It tastes delicious and as there’s no fresh cream, it will last for a few days…if you have strong willpower!
