Since I have quite a lot of time on my hands right now, I have been seriously, badly bitten by the baking bug. Those scones started something.
So, welcome to Saturday kitchen, pecan pie edition. I should point out that I have never made a pecan pie before, so this is going to be a bit of a kamikaze bake. But sure let’s see what happens. This recipe makes one 9″ pie.
For the pastry:
140g plain flour
5 tablespoons cold water
For the filling:
1 cup light brown sugar
6 tablespoons golden syrup
1. Put on some awesome music. This is very important for the overall baking experience.
2. Put your flour and butter into a large mixing bowl and rub them together until they look like fine breadcrumbs. Nice and gentle, like we were with the scones.
3. Add your cold water, and stir it in with a cold knife until your dough binds together. Add more water if it’s too dry, but go sloooowly, dough gets soggy really easily. Once you have a good ball of dough, wrap it in cling film and put it in the fridge to chill for at least half an hour.
I recommend filling this time with awesome kitchen dancing, to make up for eating an entire pie later.
4. Preheat your oven to 180C/160C if your oven doubles as the gate to hell like mine. Put your brown sugar, butter and golden syrup in a pan. The amount of golden syrup is up to you, but I’m a big sweet tooth, so I went for 6 tablespoons. Turn on the heat until the sugar and butter has melted and you’re left with a thoroughly delicious smelling syrup. Let this boil for a minute, then turn off the heat. Leave for about 15 minutes to cool, because if you put raw eggs into boiling sugar, you’re gonna have a bad time.
Treat just for the chef: dunk a pecan into this syrupy mixture and enjoy.
Tip: don’t eat the whole pan like this, or burn your damn hands off with molten sugar.
5. Beat your eggs. If you skip this step and end up with pieces of fried egg in your filling, I will laugh at you. Stir your eggs into your syrup mixture. Keep the liquid moving until the eggs are totally incorporated.
6. Chop them pecans. I like big chunky bits in my pies, but you can do this as finely as you like. Add your chopped pecans and 1 teaspoon of vanilla essence to your filling.
7. Dust your work surface, a rolling pin, your hands, and anything else you fancy in flour. Take your dough out of the fridge and roll it out until it’s big enough to fill your pie tin. I say pie tin. I am still not a functioning grown up, so used a shallow cake tin. But if you have a pie tin, that would probably be better.
8. Pour your mixture into your pie case. Try not to drool into it.
9. Bake until it wobbles only slightly when shaken. Mine took about 30 mins.
10. Leave it to cool completely. Seriously, I mean completely. If you don’t leave it to cool, it’s not gonna set. This step is hard.
If you want, you can use this time to laugh at the fact that your kitchen looks like this:
Serve your pie with a veritable bumload of cream.
The results: This pie is sweet. Holy crap, it is sweet. And I say that as someone who likes to eat spoonfuls of golden syrup. But in little slices, it’s pretty damn delicious.
Also, despite my stern warnings in step 10, I totally cut my pie before it was cool, so it’s ever so slightly runny. Will leave longer next time. Maybe.
**Important pie update** It would appear that pecan pie falls into the same category as soup and chilli, in that it is better the next day. Today, the pie is completely delicious and I want to eat all of it with a fork.