Pecan Pie


For pastry:

250g (2 ¼ cups)
110g (½ cup)
100g (1 cup)

For the filling:

400g (1 cup +2 tbsp)
100g (2/3 cup)
100g (1 scant cup)
50g (¼ cup)

You will also need:

10-inch tart case



To begin, preheat the oven to 180⁰C/350⁰F/Gas 4. For the pastry, add the flour, butter and icing sugar to a food processor and pulse until the mixture resembles breadcrumbs.


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


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 mixture thickens.


Remove the pastry from the fridge and roll out to ¼-inch thick, to line the tart case. Prick the bottom with a fork and blind bake for 10 minutes on 180⁰C/350⁰F/Gas 4


Remove the tart case from the oven and the temperature up to 200⁰C/400⁰F/Gas 6. Add the filling mixture, arrange pecan halves over the top and bake for 10-15 minutes.


Once baked, remove from oven and serve warm with vegan cream, custard or ice cream.


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