NEW ORLEANS - Sweet Southern Pecan Pie
300g pecan nuts
4 eggs
225g brown sugar
170g golden sugar
½ tsp salt
55g butter - melted
2 tsp vanilla essence
2 tablespoons flour
Short sweet pastry – pre rolled, one packet
Preheat oven to 200 C. Line a 9.5 inch (24cm ) flan dish with the pastry and bake off for 10 minutes until lightly golden.
Meanwhile make the filling by chopping the nuts roughly and toasting these in a pan in the oven.
In a bowl beat the melted butter, brown sugar and golden syrup until creamed. In another large bowl whisk the eggs until light and frothy. Mix in the creamed sugar mix with the eggs whilst still beating and mix well. Add the salt and flour and mix until there are no lumps. Pour the batter carefully into the pastry case and fill it right to the top. Bake on a baking sheet (to cook bottom and also to catch any overflows) in preheated oven for 10 minutes. Reduce temperature to 170 C and cook for a further 40 minutes until the pie has puffed up a bit and almost set. It will set more as it cools.
Leave to cool before serving with whipped cream or ice-cream.
Become a fan of TV3 on Facebook
,
on Twitter .