Pecan pie

More sweets! This pie is crunchy and flaky when warm but comes together beautifully once cold and is another dessert I have been happily eating straight from the freezer. The pie is large enough to share with family or friends - or you could be like me and horde the entire pie for your own enjoyment. Small slices are recommended.

PECAN PIE

Crust

120g/4.2oz plain flour

90g/3.2oz very cold butter

1/8 cup cold water

Filling

130g/4.6oz butter

160g/5.6oz soft brown sugar

1/4 tsp bicarbonate soda/baking soda

220g/7.8oz Pecans, chopped

1. Tip flour into bowl of a stand mixer or into a large bowl if making by hand

2. Add the butter in very thin slices and then mix (or rub between fingers) until it resembles breadcrumbs. Take care not to overmix

3. Add the water and mix until the pastry comes together in large clumps

4. Press into a smaller shape of whatever tart tin you are using (round, rectangular etc). Wrap in cling film and refrigerate for at least 30 minutes 

5. Preheat oven to 200°C/390°F 

6. Roll pastry quite thin on a floured bench and press into a loose bottomed tart tin

7. Cut a sheet of baking paper/parchment that is bigger than the tin, scrunch it into a ball and then flatten against the pastry

8. Fill paper with baking weights or rice 

9. Bake for 10 minutes

10. Remove weights/rice and baking paper/parchment and bake pastry for a further 5 minutes

11. Remove from oven and reduce oven temperature to 180°C/355°F

12. Heat butter and sugar on medium-high heat in a small saucepan, stirring until sugar has dissolved

13. Allow to bubble for a minute then add bicarbonate soda/baking soda and stir through quickly

14. Add pecans to caramel, stir through and then pour into baked pie shell

15. Bake for 25 minutes or until firm

16. Remove pie and allow to cool. Cut into slices and freeze what is not eaten immediately 

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Flour is rated 1 

- Pecans are not listed on SIGHI but are often well tolerated

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tip!

🔥 The pecans can be left whole but chopped pecans enable the pie to be sliced more easily 

🔥 These amounts will suit a 25cm/9.8 inch round tin or 32 x 21cm /12.5 x 8.3 inch rectangular tart tin

🔥 Using rice instead of baking weights is a cheaper option and the same rice can be used over and over again for many years

🔥 Remove pie from tin by placing an upside down bowl on the counter and lowering loose bottomed tin onto the bowl. The sides should drop down to the counter and the pie can be lifted off easily