my Pecan pie. Ever since I learned, that my friend Mark baked pecan pie I wanted to try to bake one myself. I found one recipe in a magazine from our local library and then gradually I tried to make it perfect. For some weeks I baked this pie when we had friends coming over, every time adjusting the recipe a bit. So here is another TNT (Tried N Tested) pecan tart recipe. If I can do it, you can do it easy.

Pecans are very healthy for our heart actually! I almost wrote “for our hearth” which would be true too.  They contain high levels of mono and poly unsaturated oils, plant sterols, have a low GI (glycaemic index), contain no cholesterol, all prosperous for human body. In fact for health reasons a couple of pecans per day is sufficient to benefit from. Never mind, that the pecans are only on the top, the sweet rest of the pie is great for our mental health being. This recipe serves 6 large slices.

Pecan pie recipe

Pie ingredients

• 1/4 cup melted butter (60 gm – 2.1 oz)
• 200 ml – 6.8 fl oz dark corn syrup
• 180 gm – 6.35 oz white caster sugar
• approximately 160gm – 5.7 oz pecan halves
• 1 tea spoon vanilla paste
• 1 table spoon Bourbon

Pecan pie pastry

• 325 gm – 11.5 oz plain flour
• 120 gm – 4.25 oz butter
• 2 table spoon lard – I use my own home made Duck Grease (substitute as I don’t eat pork)
• 1/2 tea spoon white sugar
• 1 tea spoon salt
• glass of iced water

Making pecan pie pastry

Start making pecan pie pastry by cutting butter and lard amounts into 1.5 cm – 1/2″ small cubes, place the cubes onto a small plate and freeze for 15 minutes. Take them out and put onto a clean working surface. Combine flour, sugar, salt and scatter the mix over the cubes. Use a pastry scraper to cut through the cubes until coarse and mixed with dry ingredients. Make a small well in the center, add in 2 table spoons of iced water in and mix through still using the scraper. Add another 2 table spoons of iced water, mix through again. The mix will need approximately 6 spoons till the dough clumps together. Using the heel of your hand, smear the dough over the working surface until it is well combined. Wrap your pastry dough into plastic bag and refrigerate for 1-1/2 to 2 hours.

Making the pecan pie

Using a floured surface, roll the dough out to approx. 28 cm – 11″ in diameter and 7mm – 1/4″ thick. Place it into a 23cm – 9″ pie dish folding edges all around to form the pie pastry shape.

Except pecans, whisk together all ingredients until sugar melts and pour into the pie pastry in the pie dish. Don’t fill the pie right to the top, the ingredients would run out after they expand in the heat; level of the fill should be around 8mm – 1/3″ below the pastry edge. Arrange pecans on top. Bake the pie in your oven at 180°C – 356°F for 50 to 55 minutes or until the dough is golden – you can tap the center of pie on top with spoon lightly, it will spring back when done!