Go traditional with this perfect pecan pie this 4th July! Richard Burr shows you how to create this sticky masterpiece that will be sure to please your friends and family this weekend.
Plain flour | 200 Gram | |
Salt | 1/2 Teaspoon | |
Caster sugar | 100 Gram | |
Unsalted butter | 100 Gram | |
For the filling | ||
Eggs | 5 Large | |
Unsalted butter | 75 Gram | |
Golden caster sugar | 100 Gram | |
Soft brown sugar | 50 Gram | |
Golden syrup | 100 Gram | |
Maple syrup | 100 Gram | |
Vanilla paste | 1/2 Teaspoon | |
Pecan halves | 100 Gram | |
Chopped pecan | 200 Gram | |
Spiced rum | 2 Tablespoon |
GETTING READY
1. Mix flour, sugar and salt together in a bowl.
2. Add cold butter and tease it with the flour to get a crumbly texture.
3. Drop in the eggs and bring together to make dough.
4. Knead the dough a couple of times. Wrap it in a cling film and let it rest in the fridge for about an hour.
5. Meanwhile take maple syrup, golden syrup, golden caster sugar and brown sugar in a pan.
6. Add butter to it and bring everything to boil such that everything is nicely mixed. Let syrup cool completely.
7. Meanwhile, in a separate cup; beat eggs, vanilla extract and rum. Set it aside.
8. Roll out your dough into a pice shell.
9. Place it on a pie plate and chill for 15 minutes in insta freezer. Preheat the oven to 180 F.
10. Line the pie shell with baking paper, add baking stones and bake for about 15 minutes.
11. Remove the parchment paper. Brush with butter.
12. Lower the temperature to 140 F and bake for about 8 minutes or until golden brown. Place it to cool.
13. Pour the egg mixture ifollowed by pecans into the syrup. Mix well to make the filling.
14. Pour the filling over the pie crust. Decorate with pecans on top.
15. Place it in the oven for 35 to 40 minutes.
SERVING
16. Cool, slice and serve. Enjoy!!
Serving size
Calories 756Calories from Fat 428
% Daily Value*
Total Fat 50 g76.9%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 228 mg9.5%
Total Carbohydrates 73 g24.3%
Dietary Fiber 4 g16%
Sugars 46 g
Protein 9 g18%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet