Pecan nut pie

Recipe from: 24 July 2014
recipes, pie, baking

Ingredients 13
Servings 8
Time 00:30

Ingredients

  • FOR THE PASTRY:
  • 2
    cup
    cake flour, sifted
  • pinch
    salt
  • 190
    g
    butter
  • 1/2
    cup
    caster sugar
  • 2
    medium egg yolks
  • FOR THE FILLING:
  • 1
    egg, lightly whisked
  • 6.5
    Tbs
    honey
  • 60
    g
    caster sugar
  • 55
    g
    butter
  • pinch
    salt
  • 1
    cup
    pecan nuts
 

Method

00:45
 
Preheat oven to 160 ° C.

For the pastry:

Mix all the ingredients together with an electric whisk that can be used for dough.

Flour a surface and knead the crumbly, combined mixture until it has a smooth dough-like consistency. Wrap the dough ball in cling wrap and refrigerate for 20 minutes.

Knead the dough again, and either roll it out into a thin layer or pull pieces off and press into a small-medium pie tin (a foil pie tray works well.) Prick the base with a fork and set in the fridge for another 10 minutes.

Place a sheet of baking paper over the dough-layered tray, and put uncooked rice or baking beans on top as a weight.

Blind bake for 10 minutes.

For the filling:

Place all ingredients (except the pecan nuts) in a bowl and mix using an electric beater, until creamy but still runny in consistency.

Take the pre-baked pastry crust out the oven and remove the baking paper and rice/beans.

Scoop the filling on to the pastry layer until it is about ½ – ¾ full. Arrange the pecan nuts on top of the mixture.

Bake for 30 – 35 minutes or until golden-brown. Check after the first 20 minutes.

Recipe reprinted with permission of StuffedFeeling. Look out for more recipes here.





 

Read more on: pie  |  recipes  |  baking
 

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