So far I’ve done 3 recipes from the hummingbird bakery cookbook. The Pecan pie, that was first, and then this wonderful peanut butter cookies, second. The third one was the lemon loaf but that will be another post.
If, like me, you enjoy a super chunky peanut butter and dark chocolate, then this is a little piece of heaven on earth! It was even more delish after a day or two as the cookies become a bit chewy.
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 bakerycookbook.
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
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
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.