PERFECT PECAN PIE

I received my MBE medal from HM Queen Elizabeth II on Thanksgiving in 2010.  It was a bitterly cold November day.  To celebrate, the GM of The Savoy Hotel, London, invited my husband and me to lunch and I had the most delicious Pecan Pie.  It holds such wonderful memories for me.  

Here is my version of this classic Thanksgiving pie - Happy Thanksgiving. 

SWEET SHORTCRUST PASTRY

300g all-purpose flour

150g unsalted butter – chilled, cut into 1cm cubes

100g icing sugar

Pinch salt

2 egg yolks beaten together (room temperature)

1. Place the flour and butter in a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. 
2. Stir in the icing sugar and a pinch of salt, followed by the egg yolks. Add 1- 2tbsp iced water to form a soft dough.  
3. Mix until the dough comes together then wrap in cling wrap and chill for at least 30 mins or overnight to rest, until ready to use. 

PECAN FILLING

75g butter unsalted

100g golden caster sugar

175g real maple syrup

175g golden syrup

3 large eggs, beaten

¼ tsp salt

1tsp vanilla extract

300g pecan nuts

1. On a lightly floured work surface, roll out the chilled pastry and line the base and sides of a 23cm tart tin.  Use the rolling pin to smooth and remove the pastry from the top edges of the pastry case. (Keep any off cuts to plug any holes that may appear after blind baking).
2. Prick the base of the tart with a fork and then chill for 30 mins, or until firm. 
3. Heat the oven to 190C / 170C fan / gas 5.  Line the pastry case with baking parchment and fill with ceramic baking beans.  Bake for 15-20 mins until the sides are set. Remove the beans and the paper, then return the tin to the oven to continue baking for 10 mins until the pastry is golden and the base is set.  Remove from the oven and allow to cool. (Plug any cracks or holes with the reserved pastry now.)
4. Increase the oven temperature to 200C / 190C fan / gas 6.  Beat the butter and sugar together with an electric whisk and continue beating as you pour in the golden and maple syrup. 
5. Gradually add the beaten eggs, vanilla extract and salt and whisk until combined.
6. Roughly chop half of the pecans and stir all the pecans into the syrup. 
7. Place the tin on a baking tray and pour the mixture into the tart case and level the surface.  Bake in the oven for 10 mins then reduce the temperature to 160C / 140C fan / gas 3 and continue baking for 35 mins until the pie is golden brown and the filling set, but with a slight wobble when shaken gently.  
8. Remove from the oven and allow to cool fully in the tin.  Chill to firm (this will also help the filling set to a lovely fudgy texture). Remove from the tin and serve at room temperature. 

Keeps for up to 3 days chilled, best eaten at room temperature.  Suitable for freezing. 

BUY THE TIN HERE