Oh I do like a good pie! I thought that my recent trip to America would have been full of them but sadly, it was not! The severe lack of pie meant that my craving had not subsided by the time I got home. Hence, the creation of this delicious pecan pie!
I adapted the recipe for this pie from Mary Berry’s version and the main difference is that her recipe calls for brandy, whereas I use Southern Comfort. Pecan pie screams the south to me so I thought I’d try this combination and it worked wonderfully well! I use half the amount as well so as not to overwhelm the flavours of the pie but it still gives a kick of real southern flavour.
The combination of flavours and textures in this pie is perfect… Rich and sweet from the brown sugar and golden syrup, brought back to Earth with toasted pecans and all surrounded in buttery, crisp, homemade pastry – nothing beats homemade. The coupling of crunchy and smooth textures keeps the mouth watering and wanting more and this pie only has one slice left – I’m sure even that won’t last long!
150g pecan halves
30g unsalted butter
60g light muscovado sugar
30g caster sugar
125ml (or roughly 8 tablespoons) golden syrup
1 1/2 tablespoons Southern Comfort
1 teaspoon vanilla extract
2 tablespoons single cream
1/4 teaspoon ground cinnamon
pinch of grated nutmeg
1 large egg
2 egg yolks
For the pastry:
175g plain flour
90g chilled butter, cubed
roughly 2 tablespoons cold water
1 egg white, lightly beaten
- Make the pastry by putting the flour and butter into a bowl and rubbing the mixture between your fingertips until the mixture looks like breadcrumbs. Add enough water to form a soft dough and leave to chill in the fridge for roughly 30 minutes.
- Preheat the oven to 180C. Roll the pastry out on a lightly floured surface and line a buttered flan tin with the pastry. Bake the case blind in the preheated oven for 10 minutes.
- Remove the baking beans and baking paper or foil and lightly brush the pastry shell with the egg white. Return to the oven for 2 minutes.
- Whilst the pastry is chilling, toast the pecan halves in a preheated oven at 180C, turning occasionally to avoid burning, for 10-15 minutes. Remove from the oven and once slightly cooler, reserve some of the halves and chop the remaining pecans roughly.
- Put the butter into a saucepan and melt on a medium heat until it turns golden brown. Add the sugars and golden syrup and heat gently until the sugars dissolve. Add the Southern Comfort, bring to a boil, and cook for 5 minutes.
- Remove from the heat and stir in the vanilla extract, cream, cinnamon and nutmeg.
- Whisk together the egg and egg yolks in a separate bowl. Whisk a little of the hot syrup into the eggs. Add half of the syrup, a little bit at a time, then add the remainder. Leave to cool.
- Arrange the chopped pecans and pecan halves in the pastry shell, reserving some for decoration if desired. Pour the syrup and egg mixture over the pecans and place the decorative pecans on top.
- Bake in a preheated oven at 180C for about 40 minutes until golden brown and set. After 25-30 minutes, you may need to place a piece of foil lightly over the pie to prevent the pastry from burning. Leave to cool before serving but you can reheat individual slices to have warm pie if you wish. I have a warm slice of pie with a scoop of vanilla ice cream and the combination offset each other perfectly.