I cook for many reasons. It relaxes me when I feel stressed or emotional, it challenges me when I try new things and I love playing in the kitchen, coming up with new things. But one of the biggest reasons I love cooking is because there is nothing that makes me feel more than a domestic goddess than feeding people seriously good food. There is genuine satisfaction that comes along with people getting excited for something you have lovingly prepared and that satisfaction doubles when they really enjoy it. There are a few dishes/recipes that are guaranteed to give you that domestic goddess glow. Home-made bread, a beautifully iced cake, a perfect roast chicken and pie made from scratch are right up there for me. It’s then quite obvious that these are things I make a lot. A lot alot.
What is it about pies that just shout “EAT ME!!” ? Whenever I make a pie, it’s gone before I know it with not even so much as a slither for me to enjoy later. Other than my gran’s pumpkin fritters, no other dessert I make disappears as quickly as pie. And it doesn’t matter what pie it is either. Apple with salted caramel, banana cream, chocolate. They’re all gone within seconds. I suppose it’s because it reminds us all of a simpler time. A time where most people actually had time to make a pie from scratch. Rubbing butter into flour with your fingers, peeling apples, making custards. These are not things high on our list of priorities these days and what a pity that is. That is why I make time to indulge myself in the art of making pie. Because I really do believe it is an art.
This pecan pie first appeared in my first cookbook, Simple & Delicious, and since the book was published in 2012, I hadn’t made it once. I guess that’s because I had to make it a gazillion times while testing the recipe but a while ago I was really dying for a rich, decadent slice of pecan pie so I decided to make it again. I am happy to say that this is still the best recipe for pecan pie I’ve ever tried The pie is packed full of delicious pecans, filling is rich, sweet and delectable and the pastry is crisp and buttery. You really could not ask for much more. Just remember to reserve a little piece for yourself for later!
- 125 g 1 stick cold butter, cubed
- 250 g 2 cups flour
- 2 tablespoons icing sugar
- 1 egg yolk
- 3-4 tablespoons ice water
- 300 g whole pecan nuts
- 50 g 3 tablespoons melted butter
- 4 eggs
- 250 ml 1 cup golden syrup (see cook's note below)
- 100 g 1/2 cup white granulated sugar
- 100 g 1/2 cup dark brown sugar (I used muscavado sugar)
- pinch of salt
To make the pastry, place the butter and flour in the bowl of a food processor and pulse until the mixture resembles breadcrumbs, alternatively, rub the butter into the flour with your fingertips.
Add the egg yolk and while the motor is running, add the water, spoonful by spoonful until the dough just comes together in a soft ball.
Roll the dough out between two sheets of cling film until it is around 1/4-1/2cm thick. Lay the dough into a pie dish of approximately 30cm in diameter. Place in the fridge to chill for 30 minutes.
Pre-heat the oven to 160°c.
When the dough is well chilled, fill with the pecan nuts.
In a separate bowl, whisk together the remaining filling ingredients until well combined then pour over the pecan nuts.
Place the pie in the oven and allow to bake for 45 mins-1 hour.
If the pie is browning too much, simply cover loosely with foil half way through the baking time.
Remove the pie from the oven once baked and allow to cool completely before placing in the fridge and chilling for at least 2 hours. This will result in the pie filling firming up and the flavour will continue to develop, making it even more delicious.
Serve with whipped cream
Golden syrup is a thick, sticky syrup (similar in consistency to honey) traditionally used in British cooking. It is often found in cans and is relatively easily found in most supermarkets. If you can't find golden syrup, you can substitute with maple flavoured corn syrup. Honey will be too overpowering in flavour.