Pecan Pie

I mostly got my introduction to North American food and the concept of Thanksgiving, snowy Christmases with slow roast turkey, gravy and pumpkin pie from my dear husband's Canadian roots. I was fortunate enough to experience a Canadian Christmas for myself a few years ago - an experience I wish I could have over and over again! There's just something so comforting and cosy about huddling together as a family in the room with the Christmas tree because it's too cold outside.

I'll admit, what inspired me to make a pecan pie this time was simply the fact that I picked up a bag of pecan nuts on special! It also gave me an excuse to finally use a pie tin I bought a long time ago. (Slowly getting around to using all the kitchenware I seem to accumulate so easily).

PECAN PIE

First make the shortcrust pastry.

Break up 1/2 block cold butter into 200g plain flour and a pinch of salt with your fingertips.

I use a pinching/feeling motion - pretend you're searching for a diamond you lost in the flour!

I grate my butter as I feel it prevents my warm hands from melting it

The mixture should resemble breadcrumbs

Add 1 tablespoon of ice water to 1 beaten egg then combine with the crumbs.

Gather into a ball then place on a floured surface and pound into a disc shape.

Wrap in cling film and refrigerate for at least 20 minutes.

Roll out the disc to the size of your pie tin then adapt to the tin.

I have never found the need to grease a pie tin - pastry contains so much butter already!

Fill with baking beads or beans or rice and blind bake at 200 C for 20 minutes.

In the meantime, get started on your pie filling.

Into a saucepan add 50g butter, 150g brown sugar and 2/3 cup golden syrup.

(Traditionally corn syrup is used in pecan pie but I don't think the local Woollies stocks that)

Stir over medium heat until everything dissolves.

Try not to burn your tongue as you will be wanting to taste it.

Set aside to cool. Then whisk in 1 tsp vanilla extract and 3 eggs.

Next, scatter your bag of pecans over the blind baked pastry shell.

Please do not waste your time lining them up like an OCD freak - when your pour the syrup on top they're going to all swim away anyway!

Carefully pour the syrup over the pecans.

Bake at 175 C for 35-40 minutes.

You'll find the filling will puff up then collapse when the pie is cool.

Best enjoyed while warm with a nice dollop of whipped cream.