I remember when I first read Jamie Oliver's 'Jamie's America' recipe for pecan pie. It looked, and sounded delicious, but my first attempt didn't go so well because I didn't quite understand the whole 'blind baking' thing. This time however my pecan pie turned out a treat! Once cooked the pecans turn to a harder caramelised amazing crunch. It is rich and delightful! Try it! It’s super tasty with vanilla ice cream or double cream. Or custard actually…
Preparation Time: 40 minutes
Cooking Time: 45 minutes
Makes: 10 servings (depending on the size of your dish)
Ingredients 200g Pecans
100g molasses/muscovado sugar
Ready made pastry or make your own (see recipe)
Vanilla ice cream (optional)
Firstly roll out your pastry (see how to make perfect short crust pastry in my cook book) so it's about 2cm thick, with a rolling pin. I often lose my rolling pin, so a wine bottle will do fine to roll it out.
Get a pie dish and push your pastry into it, it should be hanging off the sides a little, just cut these bits off with a knife. Bake blind the pastry filled dish in the oven at 180 degrees (gas mark 4) for 30 minutes.
Now to start your filling. Bash half the pecan and put aside. Put the eggs, sugar and butter into a bowl and mix. Once combined add the bashed pecans, stir, and then the all important bourbon! Add the final whole pecans and it's done. It should smell especially good at this point!
Your pie should resemble the image below. Pop it into the oven for 45 minutes and let the delicious smell of pecan pie fragrance your kitchen.
After 45 minutes your pie should be done! Take it out the oven and let it cool for no less than 15 minutes! It shoule be a little gooey still in the middle, but not liquidy in the slightest.
Enjoy your pie with a drizzle of double cream, or vanilla ice cream, you deserve it.