I had some sweet short crust pastry left over from a previous bake so it was clearly time for PECAN PIE! I rolled out my pastry and blind baked it until golden and then filled the pastry case with a lovely, gooey pecan mixture baked at 180°C for half an hour. Here’s what was inside:
- 75g golden caster sugar
- 100g dark brown sugar
- 3 large eggs
- 50g melted butter
- 100g smashed up pecan
- 100g whole pecans
- Blob of vanilla extract
- 1tsp cinnamon
- 100ml treacle
Here’s my Blue Peter moment, before and after baking. Oh yes, that tart tin I stole from my mum two years ago has done me proud today. 🙂 Popped out nicely too – I never forget to grease the tin now as I had a caramel shortbread disaster many a year ago. Nothing quite like learning the hard way. Something rather special about treacle, it just gives food that extra push into naughty dessert land. Yes, that is a place that I visit frequently and would recommend at this time of year. I fed this pie to my nearest and dearest with a big blob of double cream. No Sunday blues today…..
