Pecan Pie Recipe by Mason Cash

Golden pastry, a nutty filling that has a passing resemblance to crunchy autumn leaves, and those moreish caramel-toffee flavours make pecan pie one of our go-to autumn desserts. It’s typically associated with America and Thanksgiving celebrations, but there’s no reason not to treat your table to this transatlantic classic any time of the year.

Ingredients

For the pastry:

  • 225g plain flour
  • 100g unsalted butter
  • Pinch of salt

For the filling:

  • 3 medium eggs
  • 100g granulated sugar
  • 100g packed dark brown sugar
  • 160g maple syrup
  • 45g melted unsalted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon fine sea salt
  • 225g roasted hazelnuts, with skins rubbed off
  • 125g pecan halves, roasted
  • 70g pecans, ground

Method

For the pastry:

  1. Sift your flour and salt into a bowl.
  2. Cut the butter into cubes and add to the flour. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
  3. Gradually add 2-3 tbsp water and mix until it starts forming a firm dough.
  4. On a lightly floured surface, turn out the dough and give it a quick and light knead.
  5. Wrap in cling film and chill in the fridge for at least 15 minutes.
  6. The pastry can be left in the fridge for up to 2 days or frozen until ready to use. Just make sure it has plenty of time to defrost before use.

For the filling:

  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Roll out the pastry on a lightly floured surface to about 3mm (1/8 inch) thick and 3cm (1 inch) larger than the pie dish.
  3. Chill the pastry in the fridge for 20 minutes, then remove and prick the bottom of the pastry with a fork before blind-baking it for 16-20 minutes, until the edges are golden. Remove from the oven and leave to cool.
  4. Meanwhile, whisk the eggs in a large bowl and add the granulated sugar, brown sugar, butter, vanilla and sea salt. Blend until smooth.
  5. Roughly chop half the hazelnuts and add these along with the pecans to the mixture. Pour this mixture into the quiche dish.
  6. Place the pie back in the oven for 30 minutes until the filling is cooked. It should have a little wobble in the centre when shaken. Serve with a dollop of whipped cream.

Things you’ll need:

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