Gourmet Pecan Pie Recipe
The taste of this very Pecan Pie recipe has played on my senses so much that I seldom consider any other recipe of Pecan Pie. If you have plenty of Nuts on hand then Pecan Pie is the thing to make. A great Dessert recipe is one like this. Make this Pecan Pie for your family today to let them know that how much you love them.
Ingredients
1 x 9 inch flan case made with frozen and thawed shortcrust pastry
2 oz. whole pecans
3 eggs
8 ft. oz. golden syrup
3 oz. soft brown sugar
1/2 teaspoon vanilla essence
1/4 teaspoon salt
Directions
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Place the flan case in the oven and bake blind for 10 minutes.
Remove the flan case from the oven and remove the foil or paper and beans.
Set aside for 10 minutes.
Increase the oven temperature to hot 425°F (Gas Mark 7, 220°C).
When the flan case has cooled, arrange the pecans, in concentric circles, on the bottom.
Set aside.
In a medium sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are light and frothy.
Beat in the syrup, then the sugar, and continue beating until it has dissolved.
Add the vanilla essence and salt and beat the mixture until it is smooth.
Carefully pour the mixture into the flan case, taking care not to disturb the pecan circles €” the pecans will rise to the top but will keep their pattern.
Place the pie in the oven and bake for 10 minutes.
Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C) and continue to bake the pie for a further 30 minutes.
Remove the pie from the oven and set it aside to cool completely before serving.
As the pie cools, the filling will set and become firm.
Place the flan case in the oven and bake blind for 10 minutes.
Remove the flan case from the oven and remove the foil or paper and beans.
Set aside for 10 minutes.
Increase the oven temperature to hot 425°F (Gas Mark 7, 220°C).
When the flan case has cooled, arrange the pecans, in concentric circles, on the bottom.
Set aside.
In a medium sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are light and frothy.
Beat in the syrup, then the sugar, and continue beating until it has dissolved.
Add the vanilla essence and salt and beat the mixture until it is smooth.
Carefully pour the mixture into the flan case, taking care not to disturb the pecan circles €” the pecans will rise to the top but will keep their pattern.
Place the pie in the oven and bake for 10 minutes.
Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C) and continue to bake the pie for a further 30 minutes.
Remove the pie from the oven and set it aside to cool completely before serving.
As the pie cools, the filling will set and become firm.
