Pecan pie

 

                Pecan pie is surely one of America's most beloved desserts, and is said to have been created in a small logging town outside New Orleans, in Louisiana.

                If pecans are browning too quickly, place a piece of aluminium foil lightly over the top of the pie as it cooks.

Serve 8-10

Pastry

• 1½ cups all-purpose flour
• ½ cup unsalted butter, chilled and diced
• 1½ tablespoons sugar
• One-third teaspoon salt
• 1 egg yolk
• 1 tablespoon heavy cream, chilled
• Little water, chilled

1. Place the flour, butter, sugar and salt in a bowl of a food processor and pulse on and off until the mixture resembles bread crumbs.
2. With the motor still running, add the egg yolk and cream and process only until the mixture begins to lump ; add a tiny amount of chilled water, only enough to form a dough that holds together when press with the fingertips.
3. Scoop the dough onto a piece of plastic wrap, wrap and refrigerate until firm.
4. Lightly butter a 9 in (23 cm) springform pan or a small pie pan and set aside ; roll the pastry to fit into the base and about 1¼ in (3 cm) up the side of the pan.
5. Press the pastry evenly into base and sides and return to refrigerator while preparing the filling.

Filling

• 3 eggs
• 1 cup sugar
• 1 cup corn syrup
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• About 1 cup pecans halves

1. Preheat the oven to 350F (180C).
2. Beat together the eggs, sugar, syrup, butter and vanilla extract in a bowl ; stir in the chopped pecans and pour the mixture carefully into the chilled base.
3. Arrange the pecan halves in concentric circles on top of the filling until the whole surface is covered.
4. Place carefully in the oven and bake for 50 to 60 minutes ; when the pastry is crisp and golden brown and the filling is just firm to the touch, turn off heat and leave in the oven for 10 to 15 minutes before cooling on a wire rack in the pan.
5. Remove the pie from the pan and allow to become quite cold before cutting it into slices.
6. It can be served with cream or icecream.

BON APPÉTIT