I was visiting my lovely friend Kura (who has linked to bakeclub a few times from her lovely 'little library girl' blog
http://sweetlittlelibrarygirl.blogspot.com/)
in Hawkes Bay and she had a hankering for good ole fashioned Pecan
Pie... being time short, we cheated a bit and used pastry, and then
followed Nigella Lawson's 'pecan plus pie' recipe for the filling -
except we went back to pure principles and just used pecans... we were a
bit low on nuts, and it took quite a bit longer to cook than the recipe
says (well done pastry, for sure! it would be good to freeze the dough
for longer because of this), but boy was it delicious...
Here's Nigella's recipe:
225g plain flour
½ teaspoon salt
125ml flavourless vegetable oil
60ml full-fat milk
150g golden syrup
100g soft unsalted butter
200g soft light brown sugar
1 teaspoon vanilla extract
350g mixed nuts
3 large organic eggs- Preheat
your oven to 180C/160C fan/350F/gas 4. In a large bowl, mix the flour,
salt, oil and milk to form a rough dough. Tip out into a 25cm flan dish,
and press the dough patiently over the base and the sides of the dish,
slightly coming up over the top if possible. Put in the freezer.
- Melt
the syrup, butter and brown sugar over a lowish heat in a saucepan. Add
the vanilla, stir, then take off the heat and let it stand for 10
minutes.
- Take the pastry-lined flan dish
out of the freezer, and arrange the nuts on it. Whisk the eggs into the
slightly cooled sugary syrup until it looks like a caramel mixture, then
pour it over the nuts. Bake in the oven for 40 minutes, or until the
filling has set and the pastry is golden.