Tomorrow is Thanksgiving, which originally was a time when people gave thanks for the harvest. These days, it’s a time when we all give thanks for all the things we are most grateful for in our lives and to celebrate them. For me thats my family, friends and food!
What better way to show your love for family and friends than to bake them a delicious pecan pie. I’ve put my recipe below, although this is more of a caramel and pecan tart rather than a traditional pecan pie, but is exceedingly tasty. My mum was horrified when I gave her this unconventional version in the pub, but once she had tasted it she was a convert. This pie should made the day before as it needs to chill for 24 hours. It’s a lovely recipe for a Thanksgiving supper. My online shop has lots of lovely dishes and cooking utensils which will help make baking and cooking as stress free as possible. Take a look here and happy cooking!
You will need:
A tart tin approx. 25cm in diameter
125g pecan nuts
250g demerara sugar
375g vanilla sweet shortcrust pastry made with:
250g plain flour
200ml double cream
1 tsp orange or vanilla extract
To make the Vanilla shortcrust pastry:
Makes 300g (10oz)
100g (3 ½ oz) unsalted butter, straight from the fridge
150g (5 oz) plain flour, cold if possible
1 tbsp caster sugar
½ teaspoon of vanilla extract
1 ½ tbsp chilled water or one small beaten egg
It is best made the day before. First, cut the butter into cubes, and put it into a food processor with the flour. Using the cutting blade, blitz until it resembles fine breadcrumbs. Add 1 tablespoon of caster sugar and mix. Then add the chilled water or egg and vanilla extract a little at a time. The amount of liquid you need will always be an approximation, as all flours are slightly different. If it is a very damp day, you will need even less liquid in the mixture. Pulse the mixture until it blends together in a ball. Scoop it out of the food processor and dust it with flour. Form the dough into a thick disc. Cover with clingfilm and chill for a minimum of 1 hour in the fridge. Allow the pastry to come back to room temperature before rolling out on a floured board. How thinly you roll out your pastry is a matter of preference, and will depend on your choice of pie dish and the type of pastry you’re using. I tend to use a thickness of 3-5mm/ ¼ in, so if you’re starting out, I would go with this.
Preheat the oven to 220c.
Roast the nuts in the oven for 5 minutes. Melt the butter and sugar together in a small pan on a medium heat. Let it bubble for 20 minutes until the butter and sugar combine.
Meanwhile, roll out the pastry so it is large enough to line the buttered tart tin. Prick the base with a fork several times. Place it in the oven and bake for 15 minutes. Remove it and allow it to cool.
Once the sugar and butter are melted together, remove from the heat and let them cool for 5 minutes or so. Then stir in the cream, orange or vanilla extract and roasted nuts. Pour the mixture into the pastry case and allow it to cool for a few minutes. Cover with cling film then pop it in the fridge for 24 hours.
I like to serve with vanilla ice cream or orange sorbet.