Pecan Pie

Method

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1. Rub the butter into the flour, sugar and salt until it resembles coarse crumbs with some pea-sized pieces. Add the iced water and bring together without kneading. Chill 1 hour.

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2. Roll out and line a 23 cm tart tin, letting the pastry overhang. Chill 30 minutes.

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3. Heat the oven to 190°C / 375°F. Line the pastry with paper and baking beans and blind bake 20 minutes.

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4. Remove the beans and bake 12 minutes more until the base is dry and pale gold. Trim the overhang.

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5. Toast the pecans on a tray for 6 minutes while the shell bakes, then cool. Reserve 100 g of the best halves and roughly chop the rest.

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6. Reduce the oven to 175°C / 345°F.

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7. Whisk the eggs, syrup, brown sugar, melted butter, vanilla, bourbon, salt and flour until smooth but not frothy.

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8. Scatter the chopped pecans over the base, pour the filling in, and arrange the reserved halves on top in concentric circles.

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9. Bake 45 to 55 minutes until the edges are set and the centre has only a slight wobble. Cool completely, at least 4 hours, before slicing.

   Mark done Start 45 min timer

Chef’s Tips

• Blind bake properly. This filling will soak straight through a par-baked shell.
• Cover the crust edge with foil if it browns before the filling has set.
• Cool it fully. Cutting warm pecan pie gives you a slice that runs across the plate.

Pairing Suggestions

• Vanilla ice cream or lightly whipped cream
• Bourbon, neat
• Strong coffee

Storage & Reheating

Keeps 3 days at room temperature or 5 refrigerated. Freezes 2 months whole. Serve at room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.