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Lemony Pecan Pie

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Ingredients
  Plain flour 3⁄4 Cup (12 tbs)
  Self raising flour 3⁄4 Cup (12 tbs)
  Icing sugar 1 Tablespoon
  Butter 125 Gram
  Lemon juice 1 Teaspoon
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Pecan nuts 250 Gram, coarsely chopped
  Brown sugar 3⁄4 Cup (12 tbs)
  Plain flour 2 Tablespoon
  Corn syrup 1 1⁄2 Cup (24 tbs)
  Butter 30 Gram, melted
  Eggs 3 , lightly beaten
Directions

Sift flours and icing sugar together.
Rub in butter and add lemon juice.
Stir in enough water to form a dough.
Wrap in grease proof paper and refrigerate for 1 hour.
Beat brown sugar, flour, corn syrup, butter and eggs together.
Preheat oven to 200°C.
Roll pastry out to line a greased 27cm removable-base flan tin.
Place on Low Rack, cook for 6-7 minutes on LOW MIX/BAKE 200°C.
Cool slightly.
Sprinkle pecans over pastry case.
Pour over syrup.
Place on a pizza tray.
Place on Low Rack, cook for 25-27 minutes on LOW MIX/BAKE 180°C 8.
Serve warm or cold with ice-cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Servings: 
8

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