Pecan Pie:
2
sheets of sweet shortcrust pastry
5 eggs
1 cup brown sugar
170 g golden syrup
1 Tbsp vanilla extract
1½ cups pecans
½ tsp ground nutmeg
½ cup extra pecans (for top)
Whipped cream:
300ml cream
1 tsp Frangelico Liqueur
1 tsp vanilla extract
1 tsp icing sugar
To serve:
White chocolate shavings
Edible flowers
Method
- Preheat the oven to 180°C.
- Slightly overlap the two pastry sheets and press firmly to bond together.
- Cut the pastry slightly bigger than a 22cm pie dish or springform pan. Gently lift the pastry and place it into the pie dish. Smooth out the base and press the edges up the sides.
- Prick the pastry base with a fork a few times and bake for 10–15 minutes or until it’s just starting to turn golden.
- In a bowl, place the eggs, brown sugar, golden syrup, vanilla and pecans and mix until well combined. Sprinkle nutmeg evenly over the mixture and stir well again.
- Pour the nut mixture on to the pastry base. Place the extra half a cup of whole pecans on top – you can scatter them randomly or place them in a careful pattern.
- Return the pie to the oven for a further 40-50 minutes. If the pastry is browning too much during this cooking time, cover the pie with some tinfoil.
- Remove the pie from the oven and leave to cool completely. The filling will set as it cools.
- Pour all of the whipped cream ingredients into a bowl and whip until soft peaks form.
- Pipe or dollop some of the cream on top of the pecan pie. Scatter flowers and white chocolate shavings over the top and serve with the extra whipped cream in a side bowl.
Afterword
The edible flowers and shavings of white chocolate are optional, but they do make the pie look spectacular for a special occasion.
