Pecan Pie

Since watching Gone with The Wind  and reading Cold Mountain for the first time last year the American South has become an intriguing obsession, especially when it comes to food. I have never been to the south but the romantic descriptions of sweet tea, salt pork, red eye gravy and fried chicken skins makes my mouth water. So today i decided to bake something I have never tried or made before, Pecan Pie. First of all finding dark corn syrup in rainy Cambridge was my first mission, which i failed and had to settle for golden syrup, corn syrup can only be bought in the UK online or in specialist stores. I used a mixture of different recipes I have picked up and tried to create my own… which turned out not so bad. (^-^)

What You Need:

Pastry: 1 egg, 175g butter, 250g plain flour, 20g caster sugar, 1 tbsp water

Filling: 100g pecans, 50g butter, 3 large eggs, grind of salt, 250ml golden syrup, 25ml apricot brandy, 200g caster sugar

Preheat the oven to 180c.

In a mixing bowl sieve the flour and rub in the butter to create bread crumbs, then stir in the sugar. Add the egg and water and combine with a round edged knife in cutting motions. Once into a ball, kneed lightly on a floured surface and refrigerate for 10mins. Then roll out the pastry to fit the case and refrigerate for a further 20mins.

For the filling, add the syrup, sugar and salt to a pan and melt down and boil. Set aside. Whisk three eggs in a heatproof bowl and pour in the slightly cooled mixture. Over a tray of boiling water place the bowl of mixture into the bath and stir vigourously making sure it is combined well, then adding the butter and brandy. Place the chopped pecans into the refrigerated pastry case and pour over the warm mixture. Place in the oven and bake for 45 mins or until dark brown. Then serve.




Filed under pastry

15 responses to “Pecan Pie

  1. S

    Wow, I’m impressed you made this from scratch! I have yet to make a pie since it’s not usually what I eat. I’m following your blog to see what else you cook!


  2. Pecan pie is possibly my favorite dessert [though it might be any variety of custard, and maybe I should make a pecan pie-topped custard?]. You know it must be served topped with a dollop of whipped cream or vanilla ice cream, right?

    I am pretty sure that you can substitute molasses for dark corn syrup [and that older pecan pie recipes might actually call for molasses], it’ll give you a more robust flavor than the lighter syrup.

  3. As i have also just watched Gone with the Wind, I am also inspired to bake/cook some Southern pastries/dishes. Have you tried making 14 layered cake? I heard it’s a common southern cake. I’ve never heard of it until i saw it on bakerella’s blog (
    Btw: the pecan pie looks DELICIOUS!

  4. This is a beautiful pie. Usually I will buy the ready-made pie crust, it save a lot of time. But the home-made one will be better.

  5. thesockgarden

    Everything you make looks fabulous! Let us all know when you open a restaurant. How dare you make such perfect looking pastry – I’m so jealous! 😉 x

  6. Beautiful pie, and even better knowing you made it from no real recipe.
    My former mother-in-law had a recipe for pecan pie that won the Texas State Fair blue ribbon for 7 years running, and man it was a good pie. I have that recipe too, if you ever want it to compare with!

  7. I love pecan pie! This looks great!

  8. ahlyice

    pecan pie is one of my father’s favorites!

  9. nic010205

    oh you would love the south. you have to give Savannah a try. You’ll gain 5 pounds in a weekend!

    I’m going to try a swee potato pecan pie in the next week or so. I’ll let you know how it goes.

  10. Pingback: Happy Pecan Day! | Bromography

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