Pecan Pie

Servings: Serves: 8

Nutritional Information:

Per serving (139g)

Calories 554, Fat 20g, Saturates 2.9g, Carbohydrate 91g, Sugars 57g, Fibre 3g, Protein 5.9g, Salt 0.83g


Ingredients

Method

1

Preheat the oven to 180°C/350°F/Gas 4. For the pastry add the plain flour, butter and icing sugar to a food processor, and pulse until the mixture resembles breadcrumbs.

2

Transfer the mixture to a large bowl and bring together with your hands, being careful not to overwork the pastry. If the pastry seems too wet add a little more flour, and if it's too dry add a little water. Once the pastry is formed, wrap in cling film and refrigerate for 20 minutes.

3

To make the filling, add the golden syrup, breadcrumbs, crushed pecans and soft brown sugar to a pan over a medium heat, continuously stirring for 5 minutes or until the mixture thickens.

4

Remove the pastry from the fridge, roll it out to ¼ inch thick, and line the tart case. Prick the bottom of the pastry with a fork and blind bake for 10 minutes.

5

Remove tart case from the oven and turn the temperature up to 200°C/375°F/Gas 5.

6

Pour the filling mixture over the tart base, arrange the pecan halves on top, and bake for 10-15 minutes.

7

Remove from the oven and serve warm with vegan cream, custard or ice cream.

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