Pecan Pie

Ingredients

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

Method

1

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.

2

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.

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 mixture thickens.

4

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

5

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.

6

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

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