Turn your Pe-can’t into a Pecan…pie that is!

20130815-222851.jpg

So an American themed dinner party has encouraged me to attempt this pie! Really struggled to get a recipe that was in grams and not American cup measurements so this is a hybrid pie of my Internet research!

I did cheat the pastry but I can make a short crust so I didn’t feel bad for long and I was in a rush.

You will need:
a pack and a half of pecans halves (100g bags)
4 eggs
85g golden syrup
1 tsp vanilla essence
2 tbsp dark rum
50g butter, melted and cooled
85g light muscovado sugar

Basically roll out your pastry to cover a pie dish ,12inchs is fine or you could do little ones it would make about 6 mini 10cm pies!

Chill pastry in fridge whilst beating all the ingredients together, apart from the pecans. When all the ingredients are combined stir in the majority of the pecans.

NOTE ABOUT PECANS
You could chop them all roughly and put them in the pie OR save some (1/3) for decoration like I did!

Then add to the chilled pastry case and bake for aprox 30/40 ( keep an eye out after 30) at 180 degrees!

A few other notes;
Use a metal pie dish if possible I used a ceramic one which meant the party wasn’t a crisp as I would have liked!
It will look very raised out of the oven but will deflate!

Leave to cool serve with ice cream or cream!

Happy pie making!

Anna x

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s