Pecan Pie

First, make this pastry and chill it in a ball for 20 mins or so. Pre-heat oven to 200 degrees C. Line a 23cm pie tin – preferably the kind with the removable base.

For the filling you need:

  • 2 eggs
  • 150g butter, melted and cooled a bit
  • 150g soft brown sugar
  • 60g caster sugar
  • 1 tab plain flour
  • 1 tab milk
  • 1 tsp vanilla
  • 125 pecans (or unsalted pistachios)

In a medium-large bowl, beat up the eggs until they are really fluffy – it will take several minutes with an electric whisk, and should look like lemon mousse. Then stir in the butter, sugars and the flour and whisk some more. Afterwards add the milk and vanilla and pecans.

Roll out the pastry, place it in the tin (wrap it around the rolling pin to help move it onto the tin) and trim the sides. Then pour in the filling and put it in the oven. After 10 mins reduce the heat to 180 degrees and cook for another 30-40 mins. Leave to cool in the tin and serve at room temperature. If you prefer it warm, you need to let it cool so it sets, and then warm it gently afterwards.

First time round I forgot to reduce the temperature, and it is necessary. Maybe even go down to 170 degrees for the main cooking.