To go with our American cornbread and chilli today, I made another classic American dish for dessert – pecan pie. This was delicious and lasted well for days. In fact, I think it got better over time, as the filling solidified more. I’ll definitely be making this again – even if I’m not so convinced by the concept of cornbread!
8 oz ready-made shortcrust pastry
2 oz brown sugar
10 oz golden syrup
4 oz unsalted butter
2 tbsp dark rum
3 eggs, beaten
1 tsp vanilla extract
½ tsp salt
10 oz pecan nuts, chopped
Method
- Preheat the oven to 180°C and butter a 9 inch round pie dish.
- Roll out the dough and fit it into the prepared pie dish, trimming the excess dough from the top. Refrigerate until needed.
- In a heavy-based saucepan, combine the sugar, golden syrup, butter and rum and slowly bring to a boil over medium heat. Boil for about 1 minute, stirring constantly and scraping back any foam that clings to the sides of the pan.
- Remove the pan from the heat and set aside to cool for about 15 minutes.
- Once cooled, add the beaten eggs to the mixture and stir well.
- Stir in the vanilla, salt and pecans.
- Pour the mixture into the pastry case and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly wobbly.
- Leave to cool completely in the dish placed on a wire tray.
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