PECAN PIE

Do I regret eating a piece of this hot out of the oven forgetting that I needed a photo. NO!

Because life is too short to not eat a hot piece of pecan pie you have just made with your own hands.

Can anyone else see pacman in this picture?

This was very close to being an over baked disaster pie. Luckily my nose told me what my phone timer had forgot (or more likely my brain).

Anyway this was a very simple recipe.
Thoroughly recommend it, just in time for Thanksgiving for all you Yankees.

You could make your own shortcrust pastry if you like doing that sort of thing. But also you can use shop bought and bake it. Or just get one of them already baked cases and shove the filling in it and bake.

Do whatever you have to do to get the pie on the table. No judgment.

6-8 slices depending on how generous your feeling.

350g shortcrust pastry
90g unsalted butter
90g maple syrup
1 tsp vanilla extract
215g light soft brown sugar
3 eggs
250g pecans

1. Preheat the oven at 180. Blind bake your pastry case for 10 mins with a piece of baking paper with your baking beans in there, take out beans bake for another 5-10 mins until golden brown. This recipe was enough for a 23cm pie tin.
2. Place your butter, maple syrup, vanilla extract and sugar in a pan on a low heat. Once the butter has melted take off heat let it cool for 10 mins.
3. Whisk your eggs and mix in to the syrup/ butter mixture.
4. Roughly chop pecan and lay out in pastry case. Pour the syrup mixture over the pecans and fill the case.
5. Bake for 20-30 mins until golden brown and set (my pie tin is quite thin but if you’re using a deeper one you might want to do 30-40 mins).
6. Eat one piece straight away just to make sure its safe 😉

#thanksgiving #pecanpie #baking #pie#queerchef