As you can see from the picture, you can either have one big pie, or use smaller tins for individual desserts.
Serves: 12 Kcal/Serving: 207 Cooking Time: 45 mins Temperature: Differs
150g Wholemeal Flour 90g Margarine
250g Pecans 2 Eggs
2tbsp Golden Syrup
75g Dark Soft Brown Sugar
1. Blend the flour and 75g margarine in a food processor until it forms a breadcrumb-like texture.
2. Add the water and blend until the pastry comes together in a ball.
3. Wrap the pastry in cling film and leave in the fridge for at least ten minutes.
4. Flour your work top and rolling pin, then roll out the pastry and place it in either one large tart tin or individual sized ones.
5. Cover the pastry case in tin foil and pour in baking beans. Blind bake the pastry case for 15 minutes in a preheated oven at 200 ༠C/180 ༠C fan/425 ༠F/7 gas.
6. Mix the sugar and pecans together.
7. Melt the remaining margarine and syrup in sauce pan, then pour over the pecans.
8. Beat in the eggs, then pour the mixture over the pastry, and bake for 30 minutes at 160 ༠C/140 ༠C fan/325 ༠F/3 gas.
Did You Know?
It is believed that French settlers invented Pecan Pie when they discovered the nuts growing in New Orleans. There is, however, no evidence to support this and the earliest known recipe is from 1897.
If it was invented by colonialists, then they probably would have used cane syrup, as corn syrup - the type of syrup Americans traditionally use for pecan pie - was not yet produced. It was not until Karo syrup began being made in the 1930s that it became popular. It is now America's 3rd favourite pie.