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Pecan Pie Recipe

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I am very lucky to have a friend from the US, Benjie who I have known for quite some time now tends to bring me back treats from the States. Last time she came back with some corn syrup for me so I could make pecan pie and a few sachets of some wild ranch dressing.

Since corn syrup is banned here in Australia and I am sure its not good for you but it makes a mean pecan pie. It is not as sweet that is for sure and I prefer it over golden syrup.

This recipe calls for golden syrup. I tested both versions, we were lucky to have two pecan pies in one week. It took Roy about two hours to shell all the pecans that were given to us by one of our Farm Gate customers. Having home grown pecan is something I look forward too. We are planting a few trees around our property so in years to come I can harvest our own. However finding a good source of corn syrup will be my challenge to make future pies.

Is there something you wished you could easily buy here in Australia? like unpasteurized French cheese?
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Pecan Pie Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: sweet
Serves: 8
Ingredients
  • 300g (2 cups) flour
  • 240g butter
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 egg yolk
  • 50g butter
  • 160 ml (120g or ⅔ cup) golden syrup
  • 150 g (2/3 cup) brown sugar
  • 3 eggs
  • 160 g pecans
Instructions
  1. Preheat your oven to 200’c and line a 20cm pie dish with baking paper.
  2. Start off by making your pastry; place the flour, sugar, salt and butter into a bowl and using your fingers rub the butter through the flour mixture. Add the egg yolk to combine. You can either roll out your pastry or press it into the prepared tart dish. Using a fork prick the surface of the pastry and then bake for 15 minutes until golden.
  3. Meanwhile to make the filling melt the butter in a medium sized saucepan. Add the sugar and golden syrup and stir. Allow the mixture to cool slightly and then add one egg at a time to the mixture.
  4. Once the tart shell is cooked, pour half of the sugar mixture in. Scatter the pecans over the top and then pour the remaining half of the mixture over the top of the pecans. Return the pie into the oven and reduce the heat to 180’c and cook for a further 35 minutes.
  5. Allow the pecan pie to cool before removing it from the tin. Serve with a good dollop of cream.
Notes
You can replace the golden syrup with corn syrup if you prefer.

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7 comments… add one

  • farmer liz August 14, 2014, 7:17 am

    Nanango IGA has corn syrup in the baking section :)

    • Lizzie Moult August 14, 2014, 3:53 pm

      Awesome, I will have to let people know. As I was told you can’t get it here at all. Thanks

  • Baby June August 14, 2014, 8:27 am

    Mmmm, nothing like good old fashioned pecan pie. :)

  • Shirley | Edible Press August 15, 2014, 12:59 pm

    Have to tell you, Lizzie, that looks too. damned. good. x

  • The Life of Clarec August 17, 2014, 9:41 am

    This pie looks so good. I remember having s’mores once, with real gram crackers and gage struggled ever since to make the perfect replica.

  • Helen | Grab Your Fork August 17, 2014, 9:54 pm

    Yum yum I love pecan pie! I find it tastes better with bourbon too ;)

  • John@Kitchen Riffs August 21, 2014, 1:31 am

    I love pecan pie! How lucky you are to have fresh pecans. When we lived in Texas we could always get them (they grow well there), but since we’ve moved it’s been mainly packaged ones. Good stuff — thanks.

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