This pecan pie recipe is rich and sweet, with the flavor primarily coming from the golden syrup and pecans. Serves 8-10.
Ingredients
- shortcrust pastry
- 1 1/2 cups of pecans
- 3/5 oz of unsalted butter, melted
- 1/2 cup of golden syrup
- 1/2 cup of brown sugar
- 3 eggs
- 1/2 teaspoon of mixed spices
- lemon zest, finely grated
- 2 tablespoons of lemon juice
Cooking Instructions
Prepare the pastry according to the instructions on the packet. Chill the pastry for at least 30 minutes before using.
Lightly grease a 10 inch tart tin. Roll out the pastry between two sheets of baking paper so that it is large enough to fit in the tart tin. Line the tin with the pastry, leaving some pastry overhanging the tin. Refrigerate for 15 minutes.
Preheat the oven to 400 ° F (200 ° C).
Line the pastry case with baking paper and bake the pastry for 30 minutes, or until the pastry is dry and lightly colored. Set aside to cool. If the pastry case has any holes, fill them with a little uncooked pastry. Using a sharp knife, cut off the overhanging pastry.
Reduce the oven to 350 ° F (180 ° C).
Roughly chop half the pecans and place them in a large bowl. Add the melted butter, golden syrup, sugar, eggs, spice, lemon zest and mix all the ingredients thoroughly. Pour the mixture into the pastry case and top with the remaining whole pecans.
Bake for a further 25-30 minutes, until firm. Remove from the oven and allow it to cool for at least 20 minutes before removing from the tin.
