My mum always used to make Pecan Pie when I still lived at home so for Mothers Day weekend I decided to recreate it!
With a rich and buttery pastry base, sweet brown sugar filling and topped with pecans, its the perfect sweet treat to have with your coffee!
Shortcrust Pastry Base:
- 250g plain flour
- 125g cold butter, cubed
- 2 egg yolks
- 30g caster sugar
- splash of milk
Filling and Topping:
- 3 large eggs, beaten
- 150g dark brown soft sugar
- 30g golden syrup
- 170g condensed milk
- 100g butter, softened
- 1tsp vanilla extract
- 150g pecan nuts
- Deep 20cm/8" loose bottomed tart tin
- Preheat the oven to 200C/180c Fan/Gas Mark 5 and grease the tart tin.
- In a bowl, rub the cold butter into the flour until it resembles fine breadcrumbs. Add the egg yolks and then mix in with a knife.
- Squidge the mixture together into a bowl until a ball of pastry is formed. If the pastry is quite dry, this is where you should add the splash of milk.
- Form the pastry into a ball, wrap with clingfilm and then rest in the fridge for 30 minutes.
- Once rested, roll the pastry out until it is big enough to line the 20cm tart tin. Once lined, prick holes into the bottom of the pastry with a fork and then chill in the fridge again for a further 10 minutes. Once rested again, place a sheet of baking paper over the pastry and then fill with rice or baking beans.
- Place in the preheated oven for 10 minutes, then remove the baking paper and beans and then place back in the oven for an additional 10 minutes. When cool, trim off any excess pastry with a knife.
- Reduce the oven temperature to 170C/150c Fan/Gas Mark 3.
- In another bowl, whisk together all the filling ingredients except the pecans. Pour into the pastry case, then carefully sprinkle over the pecan nuts.
- Bake for 50 minutes until the filling is set. Remove from the tin and then leave to cool for 20 minutes.
- Make a cuppa, kick your legs up and enjoy this little moment of joy!
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