I met Monette when we were in first grade (age 7) in school. Then we became neighbours in 1985. She recently moved to London to study and work, and after 8 months, she found her way on a megabus to visit me in Cardiff. Yay!
So, a special treat was in store for this wonderful visit. Drinks on Friday night with friends from work, Saturday brunch on my balcony and home-made dinner, and Sunday kedgeree brunch (from previous post) and trip to the beach.
I wanted to try a new dessert from one of the cookbooks I got for my birthday– I got 2 cookbooks from Dan and 2 from my brother and his wife. More on the other cookbooks in the next posts. For this pecan pie, I used a recipe from the hummingbird bakery cookbook.
It was a decision between pecan or key lime pie. Pecan won.
- Basic pie crust dough – the recipe I used will be for another post, here are some recipes
- 100g chopped pecan nuts, leave some whole ones to put on top
- 3 eggs
- 60g unsalted butter
- 200g caster sugar
- 250ml golden syrup – if you can find dark corn syrup, use that instead
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 23-cm pie dish
- rolling pin
- preheated oven at 170˚C
What to do:
- Dust a clean work surface in your kitchen with flour. Roll out the dough using the rolling pin. Line the pie dish with the dough and then trim the edges.
- In a large saucepan, put the sugar, corn syrup and salt. Bring to boil on medium heat then remove from the heat. Allow it to cool a little but don’t let it cool down completely or it will be very thick!
- In a bowl, whisk eggs until they are mixed. Pour the warm syrup into the eggs and stir quickly.
- Add butter and vanilla extract to the mixture until the butter has melted and evenly distributed.
- Put the chopped pecan nuts into the crust then pour the mixture on top of it. Put the remaining pecan nuts on top of the mixture, close to the edge.
- Bake for about 50-60 minutes or until it is a caramel colour.
- Serve warm with vanilla ice-cream!
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