Pecan Pie
Feelings and loyalties run very high on the subject of pecan pie and I would not dare to claim that this is the best, but I do know that it is always declared as being very good. Although walnuts are sometimes substituted for pecans, they have quite a different flavour and texture and will produce a very different pie. Similarly, do not hope to make a proper pecan pie by substituting golden syrup for maple syrup - keep that for using with walnuts.
INGREDIENTS:
PATE SUCREE: MADE WITH
200 G/7 OZ PLAIN FLOUR,
115 G/4 OZ BUTTER, 3 SIZE 2 EGG
YOLKS, 55 G/2 OZ CASTER SUGAR
AND A FEW DROPS OF VANILLA
ESSENCE (SEE PAGE 99)
300 G/10 OZ PECAN HALVES
150 G/5 OZ MAPLE SYRUP
175 G/6 OZ SOFT LIGHT
BROWN SUGAR
1 EGG YOLK
3 EGGS, BEATEN
TBSP DOUBLE. CREAM OR MILK
1/9 TSP VANILLA ESSENCE
55 G/2 oz UNSALTED
BUTTER, CIIOPPED
TO SERVE:
RUM- OR WHISKY-FLAVOURED WHIPPED CREAM, OR VANILLA
DAIRY ICE CREAM
DIRECTIONS:
Butter a 22.5 cm/9 inch flan till. On a lightly floured surface, roll out the pastry and use to line the tin. Prick the base and place in the refrigerator for 30 minutes.
-9 Set the oven to 200°C/400°F/Gas 6. Place a baking sheet in the oven.
Place the flan tin on the baking sheet aml bake blind for about 10 minutes. Remove the paper and beans arid leave to cool.
Chop half the pecans and scatter over the bottom of the pastry case.
Gently heat together the syrup and sugar, stirring with a wooden spoon, until the sugar has dissolved, then boil for a few minutes. Allow to cool.
In a bowl, mix together the egg yolk, eggs, cream or milk and the vanilla essence, then slowly stir in the syrup mixture. Heat the butter in a small saucepan over a medium heat until it turns brown and has a nutty aroma. Pour into the syrup mixture and mix well. Spoon over the chopped nuts, then arrange the pecan halves on lop.
Bake for 10 minutes, then lower the oven temperature to 170°C/325°F/Gas 3 and bake for a further 25-30 minutes until the centre is just set. Serve warm orcold with rum- or whisky-flavoured whipped cream, or vanilla dairy ice cream.
