Thursday, October 22, 2009

Pecan Pie

November is the Thanksgiving holiday here in the US, so I thought I'd check out some traditional recipes.
One that stuck out was for Pecan Pie. Never made that before. Most of the recipes asked for corn syrup which didn't sound very inviting so I thought I'd muddle up on my own and try come up with something.

I made a standard pie crust (not too keen on the store bought ones) using 1/2 butter and 1/2 vegetable shortening as that makes it lighter. I used the recipe for the mince pies pastry which you can find here.

Now for the filling - I received some great pecans from my foodie exchange with Oklahoma so that was taken care of. The trick is to toast them and this is an easy and fast way.
Use a large pan, non stick is good - DO NOT GREASE! Heat, toss the pecans till they are toasty and you're done!

Ingredients for filling
1 cup dark brown sugar
1/4 cup sugar
3 eggs
1 tbs flour
1 tbs milk
1 tsp vanilla essence

Beat all the above like crazy then add 2 cups of crushed toasted pecans.
Pour into the prepared pie crust and cook at abour 350F for 30-40 mins or until done.

I blind baked the pastry crust for about 10 mins just to be sure it cooked from the underneath!

1 comment:

  1. Mmmm - love pecan pie. And pecans from the foodie exchange??? Even better!


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.